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all aged by Canteiro method in lodge cellars at natural temperatures
succeeded his father Teobaldo (one of Barolo's most outspoken traditionalists) in 2009
The 2020 Barbaresco Riserva “Pora” from Produttori del Barbaresco exemplifies the estate’s commitment to crafting wines of exceptional depth and grace
It’s fermented in open-top vats
indigenous yeast fermentation in concrete
Burlotto, Barolo Monvigliero, 2011 LOIRECOUNT0530 all aged by Canteiro methodBurlotto is one of Verduno's great traditional houses, and Monvigliero is its crown jewel, a cru made the old way: whole cluster fermentation with the grapes still foot trodden, a technique almost no one else dares with Nebbiolo. The result is a Barolo of extraordinary perfume and silken texture that's also built to age for decades. This is the 2011, a warmer vintage that gave generous, slightly earlier drinking wines; at this age it's entering a
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