A Barolo Legend - Rare Wine Co.

Tuesday, January 31, 2012 at Del Posto, New York, New York

Each year, hundreds of cru Barolos emerge from Langhe cellars, but few are so utterly distinctive they could be picked out in a blind tasting.

One we can call in our sleep is Burlotto's Barolo Monvigliero. In vintage after vintage, its aromatics are unlike any Barolo we've ever experienced. Its astonishingly intense, and instantly recognizable, perfume of Provençal black olive tapenade, cedar and truffle is nothing short of hypnotic. Its texture is the closest thing to pure velvet we know in the Langhe. It could come from no other producer and no other vineyard.

The Burlotto family has been known as the great grower in the Monvigliero cru since the 19th century, when G.B. Burlotto was arguably the most famous producer in all of Barolo. Yet the Burlotto family have only made a single-cru Barolo from its fruit since 1982. And it's only in the past couple of years that Burlotto's Monvigliero has gotten the critical attention it deserves in the U.S.—despite the fact that this wine has enjoyed a cult following for more than two decades.

Prior to 1982, only one Burlotto Barolo was made, and it was equally legendary, with Monvigliero fruit by far the most important component. The grapes for that wine were crushed by foot and the maceration lasted an astonishing 60 days. Incredibly, the same methods are used to make Barolo Monvigliero today.

Fabio Alessandria—today's Burlotto winemaker and the great-great-grandson of G.B. Burlotto—joined us for a private dinner at Del Posto, one of only six New York restaurants to hold four stars from The New York Times.

We'll be treated to many of the greatest vintages of Burlotto Barolo Monvigliero, along with Burlotto's superb Barolo Cannubi and two very rare examples of Burlotto Barolo that predate the single-cru wines.

Included will be rare double magnums of 1985 and 1989 Barolo Monvigliero that are coming from Fabio's personal collection.