***Orders are subject to allocation***
Confirmation & Payment Mid-April
2019 Barbera d’Asti Nizza La Crena due May 2022.
Barolos and Barbaresco, due late June 2022.
For the First Time 3 New Wines
The Barbaresco Masseria (a trade name not a vineyard name) has been made many times. This is the first time it has been made with fruit from the fabled Roncaglie Cru. The Monvigliero was made with the help of Jeremy Seysses of Dujac, whole bunch expert, a technique often used in Verduno. The Cerquio is from a parcel acquired from Michele Chiarlo.
The Prologue
Luca & Elena have always stayed true to their convictions, and, history, acknowledging the wisdom of their family, and elder peers. While their Cru Barolos have brought them international fame, they have worked to protect patches of history for both their family and the region. Listen to Luca share his stories of retaining the Scarrone vineyard planted to Barbera when his father had planned to replant it to Nebbiolo, saving Arneis from being reconciled to a note in a wine book, and, more recently going back to Barbaresco, acquiring a parcel or Rabajà, and this becomes clear.
The drive for constant improvement continues with a parcel of Monvigliero now in the stables, whole bunch techniques are being applied with the help of Jeremy Seysses from Dujac. Meanwhile, Vietti started making Timorasso in 2018. Grapes for this white coming from vineyards located in Monleale in the Alessandria Province.
The 2018 Barolos are absolutely beautiful. There is not much more to say than that. Over the years, Luca Currado and Elena Penna have dialed in a style that works well for these vineyards. The Vietti Barolos are marked by intense fruit that is partly the result of bleeding the musts. The Barolos are done entirely in cask these days, which is a great complement to all of that intensity. Time on the skins ranged from three weeks or so for the Brunate and Lazzarito to as much as five weeks for the Ravera and Rocche. All of the wines were done with submerged cap maceration. “These were some of our longest macerations of the last three years,” Luca Currado explained.
Readers will note the addition of two new wines that have been thrilling since the first day I tasted them. The first is from a choice parcel in Cerequio Vietti acquired from Michele Chiarlo. The new Monvigliero is made in conjunction with Jeremy Seysses of Domaine Dujac and has some whole cluster influence. As much as I hope stems don’t become a trend in Piedmont like French oak barrels did in the 1990s, there is little question whole clusters seem to work especially well in Monvigliero. These wines are simply brilliant. There is not much more to say than that.
Galloni
A Little About Vietti
Back in 2005, I spent some time at Vietti. Their winery sits in the castle atop Castiglione Falletto. It’s walls broken by slit windows for archers to defend the grounds. The escape tunnel leading from the castle to the plains below had been filled in only a few years prior to my visit. Somehow they’ve managed to modernise aspects of the winery carving into the rock without collapsing the ancient buildings surrounding it.
One of my earlier experience of Vietti was at the Australian Wine Research Institutes Advanced Wine Assessment Course. A blind bracket of 9 Nebbiolo’s was presented, Vietti’s Perbacco from 1998 and Brunate from 1996. The Brunate was superb. My notes from the tasting read “Very complex, great harmony, texture, rich, long, very together, perfumed, incredible layers and vibrancy.” The Perbacco excellent, particularly at 1/8th the price. “Great purity, balance, and poise. Supple with an excellent core of fruit and lovely floral notes.”
In many ways, little has changed. Perbacco, typically declassified Barolo, is the wine to crack while you’re waiting for your Barolo to mature!
Vietti intrigues me. Some of the best Barolo I have devoured have come from their winery. Watching the wines evolve over time, both the same vintage and across vintages has been fascinating. Modern technology at times pierced the tradition. Last year a vertical tasting going back to 1982 was fascinating. It again highlighted my growing consensus that the drinking window for good Barolo, from great years, starts at around 10 years and is right in the zone between 15 and 20 years.
Whilst Vietti have always produced more structured wines, the wines have always shown harmony and balance. The difficult 2011 year was perhaps a sign of a maturity and wisdom in the winemaking. They guided the fruit to a state of great harmony and balance in that year, pulling back on the structural elements to produce wines that were drinking superbly in late 2016.
In the last couple of years, I have devoured many more Vietti wines including a 1996 Villero Riserva and 1997 Rocche di Castiglione. Both would be in the top dozen Barolos I’ve every been lucky enough to devour!
Luca and Elenor’s wisdom has continued to build in the following years. Year after year the wines are getting better and better.
A couple of podcasts with the Vietti Crew
If you have some Italian there’s are a bit of fun too!
Where in the World is Vietti?
The Krause Family bought Vietti a couple of years back, leaving, Luca and the Family in full control of production, hence the name below. The winery based in Castiglione Falletto now has additional vineyard sources in Barolo with Monvigliero in Verduno in the very North of the Barolo region, Rabajà & Roncaglie in the Barbaresco, and, Timorasso plantings in the Colli Tortonesi, the most eastern part of Piedmont. In addition, they have plantings in the Roero and Asti (the Barbera d’Asti Tre Vigne is a cracker).
The 2018 Vintage
A long, wet winter, replenishing water reserves following the drought of 2017. Bud burst was normal but cool, wet conditions prevailed well into spring. Late May and early June saw storms and high rainfall, but fortunately flowering and fruit set followed under ideal conditions. Development over summer was even, with temperatures rising considerably from mid-July.
A long period of fine conditions helped the grapes to ripen gradually, with September once again blessed with warm sunny days and cool nights. Nebbiolo yields were low and benefitted from the ideal conditions, with harvest from early October. In Barolo and Barbaresco, 2018 produced beautifully balanced Nebbiolo wines with excellent acidity and ageing potential.
Vintage reports from others to explore
The Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani 2018 Vintage Report.
Alessandro Masneghetti’s 2018 Barolo Vintage Report.
Your tongue will thank you!
*We will only receive a few bottles of the Crus. 1st come 1st served. Following allocation you will be invoiced for the total. The wines will be ready to ship early June.
About the Wines
Vietti Derthona Timorasso 2020 Colli Tortonesi
The latest addition to the Vietti portfolio sees a white from the eastern most border of the Piedmont region. A perfect fit for Vietti with regard to their history of working with varietals of merit that for one reason or another have diminished over time.
Timorasso makes beautiful wine the Massa is a cracker. I can’t wait to try Vietti’s version. With a wonderful array of flavours, textures, and, wonderful acidity the variety is loaded with personality & intrigue.
Denomination: Colli Tortonesi DOC Timorasso
Grapes: Timorasso
Winemaking: the grapes are selected from different vineyards located in Monleale (Alessandria Province), with a south-east and south-west exposure and a clay-limestone soil. Fermentation lasts 4 weeks and occurs partly in cermic and partly in wooden and stainless steel casks. It does not undergo malolactic fermentation.
Aging: 10 months in ceramic, wooden and stainless steel casks, on fine lees maintained in suspension with batonnage
Description: clear, intense yellow colour with green hues. Pear and peach fruit scents. Aromas, of acacia and hawthorn flowers with typical honey notes.
In some cases, after 2/3 years mineral notes are more intense and show hydrocarbons. On the palate it is dry, warm, soft and very well balanced, without edges. It has a long lingering finish with a good acidity.
For the 2019: The 2019 Timorasso is powerful, layered and ample. Apricot, white flowers, almond, graphite and chamomile all grace this ample, textured Timorasso. Tropical and petrol notes grace the expansive finish. A bit of skin contact adds quite a texture. The 2019 is a big step up from the 2018. A big step.
Vietti Barbera d'Asti La Crena 2019
Grapes: 100% Barbera
Winemaking: The Crena vineyard is located near the village of Agliano Terme, in a south-facing exposure, with a total surface of about 6 hectares. The grapevines are planted, using the Guyot trellis system, at an average density of 4.800 plants.
The grapes were, after a short period of cold-maceration, fermented in stainless steel tanks for about two weeks. During this period a lot of mechanical punching downs, délestage and many open-air pumping overs have been executed. After this, the wine macerates for another week on its skins and is then racked to oak barrels for malolactic fermentation.
Aging: Barriques, big oak vats and steel tanks for approximately 18 months.
Description: Intense, deep ruby color. Pronounced concentrated aroma of ripe raspberry and red cherry fruit, combined with spicy and mineral notes and a touch of vanilla and toast. Full bodied on the palate, quite rich, with lush fruit that is well balanced with the acidity, good integration of oak and a long lingering aftertaste.
The 2019 Barbera d'Asti La Crena is a powerful, tightly wound wine. Readers should be in no rush here. In 2019, La Crena is a bit reticent and less opulent than it can be, but then again, this is a wine that only blossoms with a few years in bottle. Inky dark fruit, gravel, smoke, crushed rocks, spice and lavender open with air, but only
reluctantly. The 2019 will be a jewel for those who can wait. Drink 2024-2033.
Vietti Barolo Castiglione 2018
Grape Variety: Nebbiolo (100%)
Vineyard: The Barolo ‘Castiglione’ is our interpretation of a classic Barolo. The grapes for producing this wine are sourced from various very important small vineyards located all over the Barolo region. Geology: calcareous and clayey soil. The age of the grapevines is between 10 and 45 years old; they are trained in the Guyot trellis system, with an average density of about 4,500 plants per hectare.
Winemaking: All the different single vineyards are vinified and aged separately, each of them with a different winemaking procedure, with the aim to highlight the typical characteristics of their specific “terroir”. Hand-picked in October, the grapes have been destemmed and gently crushed before bringing them into stainless steel tanks for the alcoholic fermentation. They have spent between three to four weeks in contact with their skins. This time includes the pre- and post-fermentation maceration, using the traditional submerged cap method. Malolactic fermentation takes place in oak.
Ageing: The wine has been aged for about 30 months in large oak casks and, a small amount, also in barriques; after this all parcels are carefully blended before bottling. It was bottled without filtration.
Description: Medium-intense ruby red colour. On the nose explosive, elegant, charming and immediate. Aromas of prunes, red and black ripe cherry, blackberry, rose petals and tobacco. On the palate it is classic, quite rich and powerful, with notes of alpine herbs and leather on its finish. The tannins are very well-integrated in the fruit structure of the wine.
The 2018 Barolo Castiglione is bright, fresh and delineated. Crushed red berry fruit, white pepper, chalk, mint and rose petal all run through this gorgeous, sculpted Barolo. The purity of the fruit and overall energy here are captivating. I would cellar the 2018 for at least a few years. It's a gorgeous wine in the making. Drink 2024-2036.
Vietti Barbaresco 'Masseria Roncaglie' 2018
Grape Variety: Nebbiolo (100%)
Vineyard: The grapes for this wine are grown in the single vineyard Roncaglie, in Barbaresco. This is one of Barbaresco’s crus with a long reputation for its outstanding quality. The vineyard has a southwest exposure, at an altitude of 240 – 280 meters a.s.l. and its soil is calcareous and clayey with sandy Sant’Agata’s marls. The grapevines, with an average age of 30 years, are trained in the Guyot trellis system with a density of 4,600 grapes per hectare.
Winemaking: Hand-picked on September 30th, 2018, the grapes have been destemmed and gently crushed before bringing them into stainless steel tanks for the alcoholic fermentation. They have spent about three weeks in contact with their skins. This time includes the pre- and post-fermentation maceration, using the traditional submerged cap method. Malolactic fermentation takes place in wood.
Ageing: The wine has been aged for 30 months in large oak casks and, only a small amount, in barriques. It was bottled without filtration.
Description: Medium-intense ruby red colour with light garnet hues. Quite intense nose with aromas of ripe red fruit (cherry), red and black berries in combination with refined floral (rose, mint) and mineral nuances. Medium to full-bodied on the palate, well-balanced. The tannins, ripe soft and silky, are well integrated in the wine’s fruit structure. The wine shows overall an incredible finesse and great complexity. Long final with good freshness.
In my view the Barbaresco Masseria is the most under-the-radar wine at Vietti....The 2018 marks an important transition for the Masseria which is a trademarked brand, not a vineyard, named for one of the hamlets within the Cottá sub-zone where Alfredo Currado first sourced fruit for this wine in the 1960s. Over the years vineyard sources for the Barbaresco have varied.... Beginning in 2018, the Masseria is made exclusively from a sizeable parcel in Roncaglie Vietti acquired from Socré. Vinous readers will also note the addition of a choice parcel in Cerequio Vietti acquired from Michele Chiarlo....it is simply brilliant. There is not much more to say than that.
The 2018 Barbaresco Masseria Roncaglie is a captivating, layered wine full of character. Effusive aromatics make a strong opening impression. Rose petal, lavender, sage, blood orange and red berry fruit all run through this vibrant, focused Barbaresco. The 2018 is charming and nuanced from start to finish. This is the first vintage from a parcel that previously belonged to Socré. It's an impressive debut, to say the least. All this nervy Barbaresco needs is time. Drink 2026 - 2041
Vietti Barolo 'Monvigliero' 2018
Grape Variety: Nebbiolo (100%)
Vineyard: The Monvigliero vineyard has not only the reputation for being the most important Cru in the village of Verduno, but also to be among the most prestigious ones in the whole Barolo region. The Monvigliero hill is exposed towards south–southeast; the parcel where Vietti grows the grapes for this wines is at about 320 meters a.s.l.. The soil is calcareous and clayey with Sant’Agata’s marls. The grapevines have an average age of about 50 years and are planted, using the Guyot trellis system, at a density of 4,500 plants per hectare. 2018 is the first vintage of the Cru Monvigliero produced by Vietti.
Winemaking: Hand-picked on October 3rd, 2018, the grapes have been only partly destemmed (40%) and gently crushed before bringing them into stainless steel tanks for the maceration and alcoholic fermentation. 60% of the grapes were added to be vinified as “whole-cluster” with their stems. After five days of cold maceration, the alcoholic fermentation had started with increasing the temperature. The total time of contact with the skins was about four weeks, which included the pre- and post-fermentation maceration using the traditional submerged cap method. Malolactic fermentation took place in oak.
Ageing: The wine has been aged for 24 months in large oak casks. It was bottled without filtration.
Description: Ruby red colour. Very delicate though intense aroma. Very elegant on the palate with hints of strawberry, cherry and rose. The tannins are persistent, round and silky, perfectly in harmony with the fruit structure of the wine. Long lingering aftertaste with fresh spicy notes.
The 2018 Barolo Monvigliero, another new wine in this range, is dazzling. That's not much of a surprise, as the 2018 has always been gorgeous from barrel. A touch of whole clusters adds aromatic nuance and lift to this super-classic, sculpted Barolo. The Monvigliero impresses with its purity, delineation and class. Superb. Drink 2028-2048
Vietti Barolo 'Cerquio' 2018
Grape Variety: Nebbiolo (100%)
Vineyard: The grapes to produce this wine are sourced from the historical Cru vineyard Cerequio, one of the most renowned MGAs in the Barolo area. Vietti’s parcel of about 1 hectare size is located in the Barolo municipality. It is facing south, at an altitude of approximately 350 meters a.s.l.. The average age of the grapevines is 35 years, and they are planted, with a density of 4,600 vines per hectare, trained in the Guyot trellis system. The soil is calcareous and clayey with Sant’Agata’s marls. 2018 is the first vintage of the Cru Cerequio produced by Vietti.
Winemaking: Hand-picked on October 5th, 2018, the grapes have been destemmed and gently crushed before bringing them into stainless steel tanks for the alcoholic fermentation. They have spent about three weeks in contact with their skins. This time includes the pre- and post-fermentation maceration, using the traditional submerged cap method. Malolactic fermentation takes place in wood.
Ageing: The wine has been aged for 32 months in large oak casks and in barriques. It was bottled without filtration.
Description: Intense ruby red colour. Generous nose with aromas of ripe red berry fruit with spicy overtones. Intense on the palate, quite rich though very elegant and well-balanced. The tannins are present, but very well integrated in the fruit structure of the wine. Long aftertaste with good freshness. A wine with extraordinary finesse and balance.
The 2018 Barolo Cerequio is a new wine in this range. Soaring aromatics and bright, red-toned fruit give the Cerequio its effusive personality. Nuanced and deep, with tremendous complexity and tons of character, the Cerequio is dazzling. This is everything a great Barolo from Cerequio should be. In other words: textbook. More over, it's one of the best wines of this very uneven vintage. Drink 2028-2048.
Vietti Barolo 'Rocche di Castiglione' 2018
Grape Variety: Nebbiolo (100%)
Vineyard: The grapes to produce this wine are grown in one of the historic vineyards of the Barolo area, Rocche in Castiglione Falletto, with roughly 4,600 plants per hectare. The grapevines were planted in three different moments – 1940, 1950 and 1968 – and are trained with the Guyot trellis system. The vineyard has a southeastern exposure and a grey-blueish marly composition.
Winemaking: Hand-picked on October 4th, 2018, the grapes have been destemmed and gently crushed before bringing them into stainless steel tanks for the alcoholic fermentation. They have spent about four weeks in contact with the skins. This time includes the pre- and post-fermentation maceration, using the traditional submerged cap method. Malolactic fermentation takes place in wood.
Ageing: The wine has been aged for 30 months in large oak casks. It was bottled without filtration.
Description: Medium-intense ruby red colour. Complex and elegant nose. Notes of ripe red fruit (cherry, red berries) floral (rose petals with a hint of chamomile) and mineral nuances. Good intensity on the palate, fresh, well- balanced, silky, mouth-filling and rounded. The tannins are well-integrated. Long and persistent finish with good freshness.
The 2018 Barolo Rocche di Castiglione is suave, silky and caressing right out of the gate. Sumptuous and racy, with silky tannins, the Rocche possesses superb depth and plenty of resonance that builds over time. The 2018 is an especially potent Rocche that is going to need a number of years to unwind. Drink 2028 - 2048
Vietti Barolo 'Lazzarito' 2018
Grape Variety: Nebbiolo (100%)
Vineyard: The grapes for this wine are sourced from the single vineyard Lazzarito in Serralunga d’Alba. Lazzarito is a wonderful natural amphitheater facing southwest, at an altitude of 260 – 390 meters a.s.l., with a clayey and calcareous soil. Vietti’s property in this vineyard stretches for about 2 hectares. The grapevines have an average age of 40 years. They are planted using the Guyot trellis system with about 4,500 plants per hectare.
Winemaking: Hand-picked on September 29th, 2018, the grapes have been destemmed and gently crushed before bringing them into stainless steel tanks for the alcoholic fermentation. They have spent about four weeks in contact with their skins. This time includes the pre- and post-fermentation maceration, using the traditional submerged cap method. Malolactic fermentation takes place in wood.
Ageing: The wine has been aged for 30 months in large oak casks and, only a small amount, in barriques. It was bottled without filtration.
Description: Deep ruby red colour with garnet nuances. Fascinating and deep on the nose. Notes of hay, cut grass, tobacco, white pepper and a hint of mint. Robust, muscular on the palate, with a taut and mineral finish. The tannins are typical of Serralunga: angular, austere and very deep. Appealing long lingering sweetness on the finish.
The 2018 Barolo Lazzarito is tense, vibrant and very much closed in on itself. Searing tannins and Serralunga structure dominate today. Crushed rocks, gravel, red fruit, rose petal, lavender and sage all run though this sculpted, vibrant Serralunga Barolo. What stands out most about the Lazzarito today is that is stylistically more similar to the other Barolos than it was a few years ago. I expect great things in time here. Drink 2028 - 2048
Vietti Barolo 'Ravera' 2018
Grape Variety: Nebbiolo (100%)
Vineyard: The grapes for this wine are grown in the single vineyard site Ravera in Novello. The roughly 3 hectares owned by Vietti are located on a wonderful hillside with a southwestern exposure. The soil is calcareous clayey with Sant’Agata’s marls. The grapevines have an average age 30 years with the oldest part planted in 1935. Using the Guyot trellis system, they are grown with a density of about 4,500 plants per hectare.
Winemaking: Hand-picked on October 6th, 2018, the grapes have been destemmed and gently crushed before bringing them into stainless steel tanks for the alcoholic fermentation. They have spent between four to five weeks in contact with the skins. This time includes the pre- and post-fermentation maceration, using the traditional submerged cap method. Slow malolactic fermentation in large casks until late spring. The wine spends over a year on its fine lees without racking.
Ageing: The wine has been aged for 32 months in large oak casks. It was bottled without filtration.
Description: Intense garnet red colour. A rather austere nose in the beginning, paired with complex floral and fruity notes that open in the glass after a little while. Hints of red fruit, mineral and spicy nuances. Quite intense on the palate, with ripe red fruit sensations. Firm, compact tannins make this a very classic wine. Vibrant, vertical acidity. Extremely elegant and refined. Long lasting aftertaste.
The 2018 Barolo Ravera is a wine of real depth and vertical structure. As always, the Ravera is a taut, nervy Barolo built on energy more than volume. Readers will have to be patient, as the Ravera is likely to require a number of years to be at its most expressive. Even in the early going, it is vibrant and full of life. Rose petal, chalk, blood orange and white pepper lend striking exotic top notes that are quite suggestive of what the future is going to bring. What a gorgeous Barolo this is.. Drink 2028 - 2048
Vietti Barolo 'Brunate' 2018
Grape Variety: Nebbiolo (100%)
Vineyard: The grapes are grown in the historical Cru vineyard Brunate, which is located in La Morra, south-facing towards the town of Barolo, at an altitude of 300 to 400 meters a.s.l.. The average age of the grapevines is 55 years, and they are planted with a density of 4,600 vines per hectare, in the Guyot trellis system. The soil is calcareous and clayey (Sant’Agata’s marls).
Winemaking: Hand-picked on October 5th, 2018, the grapes have been destemmed and gently crushed before bringing them into stainless steel tanks for the alcoholic fermentation. They have spent about three weeks in contact with their skins. This time includes the pre- and post-fermentation maceration, using the traditional submerged cap method. Malolactic fermentation takes place in wood.
Ageing: The wine has been aged for 32 months in large oak casks and in barriques. It was bottled without filtration.
Description: Intense ruby red colour. Quite explosive, powerful and generous nose. Fruity notes of prunes, grapefruit and citron, with spicy overtones. In the glass it gradually shows violet aromas, very typical of the Brunate vineyard. Full and intense on the palate. The tannins are soft, round and velvety, distinctive of the La Morra terroir. Long finish with sensation of licorice roots.
The 2018 Barolo Brunate is a deep, layered wine that is going to need at least a few years to come together. Today, the Brunate is quite primary and backward, but all the ingredients are there. Sage, menthol, licorice, dried flowers and spice build with a bit of coaxing. Drink 2028 - 2048
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