Deep black cherry colors in the glass, darker around the rim, and a very attractive but subtle freshness... floral aromas waft from the glass ranging from violets to lavender on one end of the spectrum, and on the other a contrasting earthy, barnyard... juicy flavors of prune, red berries and spice dominating the palate, and finishing as if bitter almonds were dusted on sour cherries.
An excellent pick by Eric Guido, who recommended this winner to me at the tasting last week at the Wine Room of Forest Hills, and the first meeting of the Wine Society of Queens. $15/bottle, 13% alcohol.
The Burlotto family is one of the oldest families involved in the production of Barolo wines.
Vinification: Vinification requires a maceration-fermentation of almost 7 days in vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis, as well as temperature control, which should not exceed 27 -28 degrees. By achieving malolactic fermentation in stainless steel vats, the wine matures for some months in Slavonian and Allier oak casks, holding 35-50 hectoliters.
Bottling: After bottling, normally done in May, the wine ages in the wine cellar for a brief period.
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