About this wine
Vineyard and terroir
The fruit comes from old vines in Monvigliero, Neirane, Rocche dell’Olmo and Boscatto, in Verduno, the northernmost municipality of the Barolo zone. Acclivi is made only in selected years, and the contribution of each site varies with the vintage to express Verduno as a whole.
The vineyards encompass several geological formations: Sant’Agata marls in Monvigliero and rocks of the Cassano Spinola Formation in Neirane, Boscatto and part of Rocche dell’Olmo. The limestone soils have a balanced mixture of clay, sand and silt and retain water, helping the vines remain balanced in dry periods. The limestone also contributes freshness and focus. The estate covers approximately 12.1 ha, including around 9.7 ha in Verduno, a commune associated with southern exposures and white marl soils.
Vinification
The grapes are harvested by hand and carried to the winery in small crates to preserve the bunches intact. After destemming, the must is transferred by gravity to open French oak vats for alcoholic fermentation. Maceration includes daily gentle pump-overs and punch-downs, with excessive heat avoided to extract colour and tannin while retaining aromatic delicacy and freshness. Malolactic fermentation follows.
Ageing
The wine matures in large Allier oak casks for 20–33 months, depending on the vintage, to soften the tannins and integrate the flavours. It then rests in the cellar for at least nine months after bottling.
Tasting profile
Elegant, aromatic and focused, with expressive red-berry aromas, floral and balsamic nuances, fresh acidity and fine, taut yet noticeable tannins. The combination of sites gives the wine refinement and structure.
Serving and pairing
Suited to an autumn or winter dinner.
Vintage notes
In 2020, hail badly damaged Burlotto’s vineyards between Verduno and La Morra, and the winery did not release Acclivi. For 2021, a snowy winter replenished water reserves, while a cool spring and moderately warm summer permitted gradual ripening. Cold nights late in the season helped preserve acidity and freshness.
Label / history
The winery was founded by Giovanni Battista Burlotto, who became known in Piedmont in the late nineteenth century for an innovative approach to winemaking. Early in his career, he supplied wine to the Royal House of Savoy. Following the example of French châteaux when sale in oak barrels was more common, he was the region’s first producer to sell bottled wines bearing his estate’s name.
His wines received gold medals and certificates of honour at international competitions and exhibitions. Images of 32 medals remain on the façade of the nineteenth-century Burlotto family house. The estate is now owned by Marina Burlotto, the founder’s grandniece.
