Nebbiolo Langhe Perbacco Vietti 2014

The Vietti family is steeped in the modern history of Piemonte and was instrumental in the arneis rediscovery and revival of the late 1960s (when then-patriarch Alfredo Currado worked to bring the white grape varietal—historically blended into Barolo—back from obscurity and the brink of extinction). The winery is among the most esteemed producers in Barolo, releasing no fewer than six different bottlings of each vintage, Currado is often credited with pioneering and championing single-vineyard Barolo bottling in Piemonte after the model of the French cru designations.

Vietti’s Nebbiolo Perbacco, a Langhe Nebbiolo, is made from plantings grown within the Barolo region (not all Langhe Nebbiolo are) from vines that are an average of 35 years old alongside grapes destined for the vaunted Barolo designation, making it basically a declassified “grand cru” Barolo. For Perbacco (which translates to “for Bacchus”), Vietti vinifies and ages wine produced by each vineyard separately for two years, at which time the wine that the team deems will not benefit from more aging deviates from the winery’s Barolo Castiglione program (which goes on to be aged another year in casks).

Vinification:

18-28 days of alcoholic fermentation between 28°-35° (82-95°F). It follows the malolactic in stainless steel tank and/or barrique resulting in a subtle creaminess and reduced astringency.

Aging:

Total period of ageing of 2 years: 4 months in in barriques, period in which the natural malolactic fermentation develops, and 20 months in big casks. Couple of months in stainless steel tanks before the 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.

The Nebbiolo Vietti is a lovely and more delicate interpretation of the Nebbiolo grape, ready to drink upon release, when its older siblings still often have an air of latex about them.

Food Pairings:

Hearty stew, wild game, roasted red meats and sharp, aged cheeses.

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