From the single vineyard Scarrone located in Castiglione Falletto with south-east exposure. Pre-fermentation cold maceration. Alcoholic fermentation for approximately two weeks in open steel vats, with mechanical punching down, délestage and several pump-overs. After alcoholic fermentation, post-fermentation maceration with the skins takes place, then everything is racked and transferred to barriques for malolactic fermentation.

Aging:

approximately 18 months in barriques, large casks and steel.

Ruby red color with intense aromas of ripe red and black cherries, vanilla and spices. Fresh acidity and full body. Barbera characterized by finesse, excellent balance, great complexity and persistent finish.

BARBERA D’ALBA VIGNA SCARRONE VIETTI 2021. “Spicy, with aromas of black cherry, violet, cumin and cardamom and a hint of toasted oak. Fresh and harmonious, with a long-lasting finish.” Wine Spectator

“Plenty of black berries and black licorice on the nose, medium body, very fine tannins and a fresh, lively finish. Fine texture.” James Suckling

“This single-vineyard Barbera emerges from the glass with tart aromas of blueberry and boysenberry jam accented by candied violets and savory spices. Round and generous, the wine aims to please while remaining serious. Ripe mixed berries join dried herbs and finish with such great structure and acidity.” Wine Enthusiast

“The Barbera d’Alba Vigna Scarrone 2021 is dense, lush and explosive. A wave of dark red cherry and plum, mocha, licorice, spice, rose petals and a hint of French oak builds in the glass. The Scarrone is another excellent Barbera from Vietti, powerful and quite deep. The Scarrone has developed very well in recent years.” Vinous

Ratings:

Vinous: 94 points
Wine Spectator: 90 points
James Suckling: 92 points
Wine Enthusiast: 92 points

Winegrowers for four generations, it was Carlo Vietti who founded the winery at the end of the 19th century in the municipality of Castiglione Falletto, in the Langhe. In the early 1900s, his son Mario began selling the Barolo they had started producing. From the 1960s onwards, his daughter Lucia, together with her husband, oenologist Alfredo Currado, carried forward the work of the Vietti winery. Alfredo was the first to vinify individual vineyards separately. In an era like the 1960s, Barolo was not conceived as a wine from individual “crus,” but rather was born from the vinification of all the vineyards together. Alfredo’s other great pioneering vision was to valorize Arneis, a native grape variety long forgotten by local producers: the winery began vinifying it as a single varietal, and other producers followed suit, leading Arneis to become the most important white grape variety of the territory today.

Today Vietti is considered one of the greatest semi-traditional Barolo producers, making masterful use of both large casks and barriques.