Burlotto Gian Carlo Az. Agr.

Via Capitano Laneri, 6, 12060 Verduno (CN)
Italy
Telephone +39 0172 470152
Fax +39 0172 470152
info@cantinamassara.it

Hall map

ProWein 2018 hall map (Hall 15): stand B41

Fairground map

ProWein 2018 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont

Our products

Product category: Piemont

Barolo DOCG

GRAPE: Nebbiolo da Barolo.
MINIMUM ALCOHOL CONTENT: 13,50%.
COLOR: garnet red with orangey glints.
BOUQUET: characteristic bouquet, ethereal, pleasant, intense.
TASTE: dry, full, robust, austere but velvety, balanced.
SERVING TEMPERATURE: 18-20°C.
SERVING SUGGESTIONS: important second course meat dishes, strong mature cheeses.
NOTES: open two or three hours before serving and decant

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Product category: Piemont

Nebbiolo Langhe DOC

GRAPE: Nebbiolo.
MINIMUM ALCOHOL CONTENT: 13,00%.
COLOR: ruby red, sometimes with orangey glints.
BOUQUET: characteristic, delicate and tenuous.
TASTE: dry, full-bodied, velvety.
SERVING TEMPERATURE: 18-20°C.
SERVING SUGGESTIONS: red meats, game and cheeses.

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Product category: Piemont

Barbera d'Alba DOC "Riserva"

GRAPE: Barbera.
MINIMUM ALCOHOL CONTENT: 13,50%.
COLOR: ruby red, intense, tending to garnet.
BOUQUET: vinous, intense but delicate.
TASTE: dry, bitter, with full and balanced taste.
SERVING TEMPERATURE: 18-20°C.
SERVING SUGGESTIONS: first courses, important second courses and mature cheeses.
NOTES: aged 12 months in barrique, open at least half an hour before serving.

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About us

Company details

Two factors characterize our winery: our tie with Verduno and our concept of wine.

The tie with Verduno is given by our family, which has always made wine here, in the very heart of the village. Our concept of wine is given by the union of perfumes and flavours of the grapes that we use for all our products. In the cellar wine comes to life: it is not just a drink, it is the fruit of a terroir which gives precious grapes. In order to improve our work and the quality of Barolo and of the other wines, in 2007 we moved to a new cellar, which was built according to modern standards, in order to guarantee high quality processing stages. It has two floors and is consists of a wine-making section, an ageing area, a bottling and stocking area.
Barolo ages in an underground area, where the naturally-conditioned climate preserves and improves its features. Our Barbera rests for two years before being marketed. The cellar is the place where wine comes to life, following natural processes only. Only in this way the perfumes and the flavours of the region can be enhanced and can make the difference for unique wines.

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