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Wine Description
The Story
The Burlotto Barbera d'Alba is a blend of estate's vineyards located in Verduno and Cadia in Roddi. The grapes are sourced from vineyards situated at between 280 and 380 m.a.s.l. with southern and western exposure. The soils are a combination of calcareous limestone tending to clay. The vines are pruned guyot, at an average of 4,500 to 5,000 vines per hectare. The vineyards under production are on average 10 to 45 years of age. The average yields are 70 to 80 quintals (1 quintal = 100 kg) depending on the vintage. The grapes are hand-harvested during the first half of October.
Origin: Verduno and Roddi
First Year of Production: 1850
Grape Variety: Barbera 100%
Alcohol per volume: 14%
Winemaker: Fabio Alessandria
Winemaking: Vinification requires a maceration-fermentation of about 10 days in large vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis. Temperature control is used in circumstances of excessive variations. The malolactic fermentation occurs in stainless steel tank, prior to transfer to Slavonian and Allier oak casks of 35-50 hectolitres for 8-9 months.
