Food pairings: Bistecca alla Fiorentina (pictured above), peposo alla Fornacina (a Tuscan beef stew), pappardelle tossed in a robust wild boar ragu, tajarin with white truffles or porcini, beef pot roast slow cooked in Nebbiolo wine with herbs like rosemary and thyme (pictured above)

G. B. Burlotto is a historic Verduno based Barolo producer working in a firmly traditional style, led today by Fabio Alessandria. Fermentations are typically carried out with native yeasts, including the estate’s notable use of whole-cluster fermentation, followed by long macerations and aging in large, neutral Slavonian oak casks. The wines are defined by low extraction, high toned aromatics, and fine-grained tannins, emphasizing site transparency and lift over structure and weight.

During his seventy-seven years as a winemaker (1850-1927), G.B. Burlotto’s accomplishments were rivaled only by those of Biondi-Santi and Vega Sicilia, as G.B. achieved superstardom in a world dominated by French wines. Today, Burlotto has re-emerged as one of Piemonte’s great small producers, thanks to the brilliant and highly traditional winemaking of G.B.’s great-great-grandson, Fabio Alessandria.

The Burlotto winery carries the name of its founder, Giovan Battista Burlotto, and despite being housed in an 18th century building, it was founded in 1850, with a specific homeland: Verduno, historic village for the production of Barolo. On the facade of the winery (pictured above) one finds 32 medals with symbols and dates which document the pioneering production and commercial activities of the winery, as well as the notoriety in Italy of its wine during the 19th and 20th centuries.