Barolo Castiglione Vietti 2015

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 flavor and color.

Vietti Barolo Castiglione shows i ntense aromas and flavours of ripe cherries and notes of warm spices and rose petals.

The rich tannins and crisp acidity results in a well-balanced wine with a long, lingering finish.

Vietti Family

The history of the Vietti winery traces its roots back to the 19th century, but it was only at the beginning of the 20th century that Vietti started to bottle up its own wines. Patriarch Mario Vietti, started in 1919 with the first Vietti wines and sold most of the production in Italy. Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery soon grew to one of the top-level producers in Piemonte and was one of the first wineries
to export its wines to, among others, the USA. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero), a radical concept at the time. The Currados have three children, Emanuela, Elisabetta and Luca involved in production and marketing. The estate now stands at 35 hectares and the cellars are based in Castiglione Falleto. After the fermentation in steel tanks the Barolo is aged for 24 months in large Slavonian oak casks and bottled without filtration. The Cru Barolos undergo the same process in addition to an extra six months’ ageing in smaller oak barriques.

These are some of Barolos very best.

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