At a glance

Producer

Burlotto Gian Carlo

Region

Verduno, Piedmont, Italy

Grape variety

Pelaverga

Wine type

Red

Body

Light-bodied and Delicate

Sweetness

Dry

Typical price

$35-$50

Tasting profile

Bright aromatic profile with notes of red berries, white pepper, light floral and herbaceous nuances

Evolution: Develops more earthiness, subtle spice and a fuller mouthfeel over 3-5 years

At peak: Balanced integration of delicate tannins, vibrant acidity, and complex aromas of wild strawberry, spice, and minerality

Structure

Acidity

High, crisp and lively

Tannins

Medium-low, silky and refined

Alcohol

12.5-13%

Aging potential

10-12 years with proper cellaring due to acidity and balance

Drinking window

Peak drinking

2026 to 2031

Optimal window

2024 to 2034

Current status

Young but approachable with fresh primary fruit

Current condition

Fresh, vibrant, moderate tannin structure

Pelaverga is a rare Piedmont grape with fresh acidity and moderate tannins; the 2023 vintage’s youthfulness requires a few years to soften tannins and integrate complex aromatics while retaining its bright character. Given Burlotto's reputation for quality and classic terroir expression, medium-term aging enhances complexity without losing freshness.

Food pairing

Pairs excellently with lighter Piedmont dishes such as rabbit stew, truffle-infused dishes, mushroom risotto, grilled salmon, and charcuterie with mild cheeses.

Serving

Serving temperature

14-16°C / 57-61°F

Decant

Yes (30-45 minutes) — To allow aromatics to open and soften youthful tannins

Sustainability

Sustainability score: 7/10

Burlotto Gian Carlo emphasizes minimal intervention in vineyard, uses cover crops, limits agrochemicals, employs water conservation through drip irrigation, and eco-friendly packaging with lightweight bottles

The producer integrates environmentally conscious vineyard practices and focuses on sustainability through reduced chemical use and resource management. Absence of formal organic certification lowers score slightly, but overall responsible stewardship and traditional methods contribute positively to sustainability.