Burlotto

Alessandria describes 2015 as hot, but without extremes and good diurnal shift at the end of the season. Alessandria gave his 2015s about 22 days on the skins. All of the wines were made with fully destemmed fruit except for the flagship Barolo Monvigliero, which, as always, was done with 100% whole clusters and submerged cap maceration following the alcoholic fermentation. On the subject of Monvigliero, while that wine has gotten most of the attention here following the exceptional 2013, the other Barolos in the range are every bit as compelling. ANTONIO GALLONI