Vietti
Barolo Riserva 2018
| Denomination | DOCG Barolo Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Slow ageing in large oak barrels for approximately 24 months. |
- Grape variety and appellation: 100% Nebbiolo, Barolo Riserva DOCG 2018
- Origin: Serralunga d'Alba, at 350m above sea level on calcareous-clay soils
- Aromatic profile: Ripe red fruits with balsamic and citrus notes
- Palate: Medium-bodied and elegant, lively acidity and well-integrated tannins
- Vinification: 20 days in steel, 24 months in barrels. Vegan wine
Description
What type of wine it is
Barolo Riserva Vietti is a majestic still red wine from Piedmont, created to enhance the character of pure Nebbiolo. Belonging to the prestigious Barolo appellation, this red is the result of a rigorous selection of grapes, capable of combining rare elegance with a solid tannic structure. In the glass, it shows a deep, intense ruby red, while the olfactory profile opens with clear notes of small ripe red fruits, enriched by fresh balsamic and citrus nuances. On the palate, the wine reveals itself to be rich, elegant and structured, guided by a lively acidity that lengthens the perception. The tannins, masterfully integrated, accompany the sip towards a smooth, enveloping and long-lasting finish, revealing exceptional ageing potential, the result of vinification in steel and long ageing in large casks.
Where it comes from
The roots of this Barolo Riserva lie in the famous terroir of Serralunga d'Alba, in Piedmont, an area renowned for producing wines of deep expressive intensity. The vineyards, trained using the traditional Guyot system, are situated at an altitude of approximately 350 metres above sea level, benefiting from a privileged eastern exposure that guarantees optimal ripening of the bunches. The vines, aged between 25 and 45 years, grow on calcareous-clay soil, whose composition is fundamental in giving the wine its characteristic firm structure and unmistakable finesse. Each plot is carefully enhanced, reflecting the distinctive peculiarities of this winemaking area of excellence.
How it is produced
The production process of Barolo Riserva Vietti begins with a manual harvest. In the cellar, vinification takes place partially with whole bunches, while the remaining grapes are destemmed and crushed. After a cold pre-fermentative maceration phase, alcoholic fermentation takes place in steel tanks, with maceration on the skins and regular pump-overs for about twenty days, optimising colour and aromatic extraction. Subsequently, malolactic fermentation is completed in wood. The wine then matures in large oak casks for about twenty-four months, a long ageing process that smooths the tannic structure. Ideal for accompanying intense dishes based on game, red meats or rich selections of mature cheeses, this wine is also suitable for those following a vegan diet.
History and interesting facts
This first edition of Barolo Riserva Vietti stems from a meticulous selection of the finest crus to showcase the authentic terroir of Serralunga d'Alba. The winery has carefully chosen premium batches of Nebbiolo, capable of combining refined elegance with a vigorous tannic structure, fully expressing the distinctive character of the area. The commitment to highlighting every single Additional Geographical Mention (MGA) is at the heart of this oenological masterpiece, ensuring a truly extraordinary ageing potential for enthusiasts of Piedmont.
Awards
-
2018
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1873
- Oenologist: Eugenio Palumbo
- Bottles produced: 600.000
- Hectares: 75
We train our expertise and winemakers’ sensitivity, while looking after every detail. That’s the style that makes our winery stand out.
We have always opted for the most natural and artisanal processing techniques. This commitment stems from continuous observation, patient waiting, and from the respect for the natural cycle followed by our plants. We know every vineyard, observe each of them in their unique growing season, and respect them.
We respect our land, the techniques, and the ancient knowledge that, along with continuous training, make our wine unique. We take care of the work that we do, aligned with the values of respect, inclusivity, fairness, and social well-being.
This is part of our philosophy and approach because what makes our wine great is the complete respect towards our territory. While working, we aim to reduce the interventions on the vineyard, and we use natural resources with care and consideration. Read more
| Name | Vietti Barolo Riserva 2018 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Vietti |
| Story | History and interesting facts This first edition of Barolo Riserva Vietti stems from a meticulous selection of the finest crus to showcase the authentic terroir of Serralunga d'Alba. The winery has carefully chosen premium batches of Nebbiolo, capable of combining refined elegance with a vigorous tannic structure, fully expressing the distinctive character of the area. The commitment to highlighting every single Additional Geographical Mention (MGA) is at the heart of this oenological masterpiece, ensuring a truly extraordinary ageing potential for enthusiasts of Piedmont. |
| Origin | Serralunga d’Alba |
| Soil composition | Calcareous-clay soil |
| Cultivation system | Guyot |
| Plants per hectare | four thousand five hundred |
| Fermentation | About 20 days |
| Production technique | Partial whole-cluster vinification; the rest of the grapes are destemmed and crushed; fermentation in stainless steel with maceration on the skins and pump-overs for approximately 20 days; malolactic fermentation in wood; ageing in large oak casks for approximately 24 months. |
| Wine making | Partial whole-cluster vinification; the remainder of the grapes are destemmed and crushed. Pre-fermentative cold maceration for a few days, followed by alcoholic fermentation in stainless steel with maceration on the skins for approximately 20 days and pump-overs. Malolactic fermentation is carried out in wood, followed by slow ageing in large oak casks for about 24 months. |
| Aging | Slow ageing in large oak barrels for approximately 24 months. |
| Allergens | Contains sulphites |