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Today we offer the Casitglione (375ml + Mags available), Lazzarito, Ravera, Brunate, Rocche di Castiglione, Barbaresco Masseria, and, the 1st Release of Vietti’s Timorasso. In addition to Mags of 2016 Perbacco, possibly the best value party Neb.

The wines will be ready to ship the end of June-Early July.

***Orders are subject to allocation & will be confirmed as soon as possible.***

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.

Luca & me sending interantion communications to our mutual friend, Alex, from Domaine Bernard Moreau

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 has released it’s first Timorasso, a wine that I am looking forward to trying. Grapes for this white coming from vineyards located in Monleale in the Alessandria Province.

Luca and Elena are part of the perfect storm, mature vineyards, great sites, the hard work and detail needed to produce quality fruit, and, the experience to make the most of what a vintage has to throw at them!

Vietti’s 2016 Barolos are stratospheric. I have been following the wines for several years, first as separate lots, then as young wines in barrel. In all of those tastings, the wines were never anything less than mesmerizingly beautiful and full of potential. Now that they are in bottle, that potential has been realized. These are, quite simply, the most monumental wines I have tasted in twenty years of visiting the estate.

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.

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 in the Barbareco, 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).

2016 has come at just the right time. We have a number of winemakers with incredible experience and wine wisdom. The vineyards in Barolo are in the best condition they’ve been in with incredible detail going into their care.

Combined we have a situation where vignerons are in the best possible position to make the most of the great fruit yielded by the 2016 harvest!

When you compare the 2015 & 2016 vintages you see the difference between a warmer vintage with a shorter ripening period and a cooler one with the longest ripening period in memory.

Nebbiolo responds beautifully to a cooler longer ripening. Once it reaches sugar level high enough to make a wine around 14-14.5% alcohol the sugar levels stop increasing, it tends to hold its acid and the tannins so important to the insane mouthfeel of Nebbiolo ripen and increase in depth.

Such vintages tend to offer wines with more perfume, energy, and, vitality.


From Galloni

Vietti’s 2016 Barolos are stratospheric. I have been following the wines for several years, first as separate lots, then as young wines in barrel. In all of those tastings, the wines were never anything less than mesmerizingly beautiful and full of potential. Now that they are in bottle, that potential has been realized. These are, quite simply, the most monumental wines I have tasted in twenty years of visiting the estate. Luca Currado told me yields were around 52 hectoliters per hectare, which is to say in line with years like 2013, but lower than 2004 or 2010, for example, both of which were more bountiful.

The 2016s represent another major step towards a style that melds together a level of textural richness that is quite contemporary with winemaking that is heavily traditional, a combination that works brilliantly, as readers can see from these notes. The first step in this direction was the 2010 Barolo Ravera, which was done entirely in cask, with no French oak for the malolactic fermentation, a departure from the days when all the Barolos spent about six months in French oak barrique. These days, the Barolos follow the same process, which is to say they are raised entirely in cask. The Lazzarito is an exception; it tends to have a very fast malo that often takes place alongside the alcoholic fermentation. It then sees about three months in French oak (10% new), done to soften the Serralunga tannins, before finishing the rest of its aging in cask. The 2016s saw 30-40 days on the skins, a few days longer than normal, with submerged cap fermentation. Kudos to Luca and Elena Currado, along with their longtime cellarmaster, Eugenio Palumbo, for a set of truly epic wines that will define their legacy at Vietti.

The first step in this direction was the 2010 Barolo Ravera, which was done entirely in cask, with no French oak for the malolactic fermentation, a departure from the days when all the Barolos spent about six months in French oak barrique. These days, the Barolos follow the same process, which is to say they are raised entirely in cask. The Lazzarito is an exception; it tends to have a very fast malo that often takes place alongside the alcoholic fermentation. It then sees about three months in French oak (10% new), done to soften the Serralunga tannins, before finishing the rest of its aging in cask.

 

 

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.

This offer has expired, wines are subject to availability. We'll do our best to satisfy your tastebuds.

Vietti, Barolo, PRE-ARRIVAL OFFER – 2016 Vintage

Vietti, Barolo, PRE-ARRIVAL OFFER – 2013 Vintage
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About the Wines

White

Vietti Derthona Timorasso 2018 Colli Tortonesi

Mouthwatering

Aromas of apricot stone and yellow nectarine are joined by floral notes, lime, and lime blossom. On the palate this shows lively, exuberant autumn apples, a hint of lemon oils and pith, fennel bulb, and mashed hard pears. The finish is lifted with a touch of lemon blossom and honeysuckle. Fascinating: It vacillates between semi-aromatic and more earthy in character, all of it beautifully balanced with acidity. Mouthwatering and complex, and a fantastic addition to the
already impressive Vietti portfolio.

Brian Freedman

Red

Vietti Perbacco Langhe Nebbiolo 2016

We’ve got to remember the pedigree of this wine. The fruit comes from parcels in Bricco Boschis, Liste, Brunella, Crocetta, Pernanno, Fossati, Ravera in Novello and Scarrone. All stunning vineyards. That’s what makes it such a good benchmark for the Barolo’s from the same year. Looks like we’re in for another great crop of Vietti Cru’s in the 2014’s! All of the fruit is classified as Barolo DOCG, it’s final destination is only determined following malolactic fermentation.

Designation: Langhe DOC Nebbiolo

Grapes: 100% Nebbiolo

Winemaking: Vinification of grapes coming from different vineyards of Nebbiolo all included in the Barolo area. Alcoholic fermentation lasts around 3/4 weeks with a temperature of 28°/32° C. Each parcel is processed and aged separately until when they select which ones will be included for the blend of Perbacco or the ones that will keep ageing to become Barolo Castiglione.

Ageing: Total ageing is approximately 2 years. After malolactic done both in barrique and big Slavonian casks, the wine keeps ageing in oak for 2 years. Blending in steel tanks to follow prior bottling.

Description: Offers up generous fruit along with menthol, spices and hard candy, showing notable intensity while retaining an essentially mid-weight style. Strong, intense and powerful when young, complex and elegant with the ageing.

93 Points

Luca Currado likes to remind me that this wine could qualify as a full-fledged Barolo. Barrels not used in the final Barolo Castiglione blend are used to make the 2016 Langhe Nebbiolo Perbacco. In fact, its very name “Perbacco” translates into a somewhat corny “golly gosh” because that was the reaction Luca’s mom had when she first tasted the wine and was told it was not a Barolo. “Perbacco, it tastes like Barolo,” was her comment—and a legend was born. The Vietti family, along with Bartolo Mascarello and Dott G Cappellano back in the day, had battled for some variation of a Rosso di Barolo in the appellation laws. That never happened, but Langhe Nebbiolo is a concept that follows that same idea: you get great Nebbiolo quality at a fraction of the price. Today, Langhe Nebbiolo is one of the fastest-growing categories in the entire wine region. This beautiful vintage, with its balanced fruit and freshness, is a perfect example.

Monica Larner, Robert Parker's Wine Advocate

Vietti Barolo Castiglione 2016

Grapes: 100% Nebbiolo. In 2016, the Castiglione benefits from the inclusion of several new sites, including Ginestra, Mosconi, Bricco Ravera (in Monforte), Le Coste, Costabelle, Meriame, Briccolina and Codana.

Winemaking: The grapes are selected from small vineyards spread in the Barolo region. The vines are between 7 and 40 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavour and colour.

Aging: The wine is aged for roughly 30 months in oak and barriques; all parcels are then carefully blended before bottling.

94 Points

The 2016 Barolo Castiglione is a dazzling wine that will show readers just how compelling this vintage is, even among entry-level wines from top producers. Rich, ample and explosive, the 2016 possesses tremendous richness and resonance from the very first taste. Bright red cherry and red plum fruit, wild flowers, mint, blood orange and spice build as this sumptuous, dramatic Barolo shows all it's got. As always, the Castiglione is built on a core of fruit from Ravera. In 2016, the Castiglione benefits from the inclusion of several new sites, including Ginestra, Mosconi, Bricco Ravera (in Monforte), Le Coste, Costabelle, Meriame, Briccolina and Codana. All I can say is: What a wine!

Antonio Galloni

Vietti Barolo 'Rocche di Castiglione' 2016

Grapes: 100% Nebbiolo

Winemaking: The grapes are selected from the single vineyard Rocche in Castiglione Falletto, planted with roughly 4600 units per hectare. The vines were planted in three different moments, 1940, 1950 and 1968. The vineyard has a south-west exposure and a clay-limestone soil. Grapes are gently crushed and fermented for approximately 4 weeks in stainless steel tank with skin contact. This time includes pre- and post- fermentative maceration with the traditional method of submerged cap. Malolactic is done in oak.

Ageing: The wine is aged for approximately 30 months in Slovenian oak casks.

Description: Ruby red in color. Complex and full-bodied with intense aromas of dried roses, licorice, spice and truffles. Elegant with strong, yet balanced and silky tannins; long and persistent finish.

99 Points

The 2016 Barolo Rocche di Castiglione is rich, sumptuous and elegant. Light on its feet yet also wonderfully deep and nuanced, the 2016 possesses off-the-charts resonance, energy and aromatic intensity. All the elements come together in a profoundly expressive Barolo endowed with tremendous class and pedigree. Ample, creamy and explosive, this is a wine of textural resonance and pure power.

Antonio Galloni

Vietti Barolo 'Lazzarito' 2016

Grapes: 100% Nebbiolo

Winemaking: The grapes are selected from the single vineyard Lazzarito in Serralunga d’Alba, planted with roughly 4500 units per hectare. The vines have an average age of 35 years. The 2-hectare vineyard has a southwest exposure and a clay-limestone soil. Grapes are gently crushed and fermented for 4 weeks in stainless steel tank with skin contact. This time includes pre- and post- fermentative maceration with the traditional method of submerged cap. Malolactic is done in oak.

Ageing: The wine is aged for approximately 30 months between French oak barriques and Slovenian oak casks

Description: Deep garnet red in color. Richly rounded with a robust and velvety texture; intensely aromatic with hints of figs and plums. Elegant with soft and sweet tannins, followed by a long finish.

98 Points

The 2016 Barolo Lazzarito is another stunning wine in this range. The 2016 is the first vintage of the Lazzarito I can remember tasting in which intensely mineral notes accompany the more savory, earthy notes that are so typical of this site. Graphite, sage, dried flowers, crushed rocks, menthol, dried rose petal, mint, licorice and blood orange race out of the glass in a breathtaking, towering Barolo that hits all the right notes from the start to its chiseled, strikingly detailed finish. The 2016 Lazzarito is one of the most classically austere wines in this range. In a word: Magnificent.

Antonio Galloni

Vietti Barolo 'Ravera' 2016

Grapes: 100% Nebbiolo

Winemaking: The grapes are selected from the single vineyard Ravera in Novello, planted with roughly 4500 units per hectare. The vines have an average age of 25 years with the oldest part planted in 1935. The roughly 3-hectare vineyard has a south-west exposure and a clay-limestone soil. Grapes are gently crushed and fermented for 4 weeks in stainless steel tank with skin contact. This time includes pre- and post- fermentative maceration with the traditional method of submerged cap. Malolactic is done in casks that will continue until late spring. The wine spends over a year on fine lees without racking it.

Ageing: The wine is aged for about 30 months in Slovenian oak casks.

Description: Intense garnet red colour. Very classic and traditional with a robust structure and intense tannins. Bouquet takes a little time to show itself with slight hints of yeast. It opens slowly in the glass touch of spice and menthol. In the final, the powerful structure and concentration soften the tannins potential.

100 Points

The 2016 Barolo Ravera is bursting with all of the tension that is the most singular characteristic of this site. Freshly cut flowers, white pepper and mint lend energy to a wine that is very shy and tightly wound today. Then again, it is Ravera. Macerated dark cherry, lavender, mint, crushed rocks and sage race out of the glass in a potent, stunning Barolo endowed with magnificent purity and translucency. The 2016 is quite simply a stunning, breathtaking wine. Don't miss it.

Antonio Galloni

Vietti Barolo 'Brunate' 2016

Grapes: 100% Nebbiolo,

Winemaking: The grapes are selected from the historical cru Brunate, located in La Morra, on the south side towards Barolo, with 4,600 plants per hectare. The average age of the vines is 52 years old, the soil is a mix of limestone and clay. Grapes are gently crushed and fermented for 3 weeks in stainless steel tank with skin contact. This time includes pre- and post- fermentative maceration with the traditional method of submerged cap. Malolactic is done in barriques.

Aging: The wine is aged for approximately 30 months between French oak barrels and Slovenian oak casks

Description: Intense ruby red. Dry, with generous body, harmoniously balanced and velvety texture. Classic, ripe red-fruit, long finish, rich and very elegant. Spices, violet, plums and intense tar, very typical for the Brunate vineyard.

98 Points

The 2016 Barolo Brunate is a powerful, vertical wine endowed with tremendous explosive energy and intensity. Crushed flowers, mint, spice and dried flowers open up in the glass, but it is the wine's energy that really elevates it into the stratosphere. In the glass, the 2016 is dark, somber and full of the sepia-toned nuances that are such signatures of this great Barolo vineyard. This is the first vintage that includes Vietti's newest parcel in Brunate. Perhaps more importantly, though, the 2016 is the first vintage in which French oak is minimal. This is a stunning vintage for the Brunate.

Antonio Galloni

Vietti Barbaresco 'Masseria' 2016

Grapes: 100% Nebbiolo

Winemaking: The grapes are harvested from vineyard located Treiso. The vineyard has a southern exposure with a mix of clay and limestone in the soil. During the alcoholic fermentation, the must will remain for approximately 3 weeks in open-top stainless-steel tanks. Daily délestages, punching downs and open-air pumping overs are actioned daily. The malolactic is done in barriques.

Aging: Big oak vats, barriques and steel tanks for a total of 2 and half years.

Description: garnet ruby colour, slight garnet hue, with intense aromas of ripe cherries with intricate complexities of minerals, tea leaves and rose petals. With firm, ripe tannins, crisp acidity and feminine and round structure, this Barbaresco shows incredible finesse with excellent balance, integration and a long, lingering finish.

97 Points

The 2016 Barbaresco Masseria is without question one of the wines of the vintage. Powerful and explosive with stunning lift, the 2016 is just gorgeous. Dried flowers, mint, blood orange, red cherry and chalk infuse the 2016 with striking layers of nuance, but it is the wine's balance and total sense of harmony that leave the deepest impression. Vivid, powerful and wonderfully alive in the glass, the Masseria will thrill readers lucky enough to own it. The 2016 is such a stunning wine. The Masseria is a blend of several sites built around a core of fruit from Giaccone, in Treiso, along with Pora and Faset, both in Barbaresco. All I can say is: Wow!