Barolo DOCG 2022 Vietti

What kind of wine is it

The Barolo from Vietti is a Piedmontese red wine made exclusively from Nebbiolo grapes. It is blended from several vineyards in the Barolo area: each is vinified and aged separately to preserve its character, and they are brought together only before bottling. The result is a structured, powerful red, with a rich aromatic profile and elegant tannins that define its classic style. It offers in the glass a comprehensive portrait of the territory and the diversity of its soils.

Where it comes from

The grapes come from small, selected vineyards scattered across the different communes of the Barolo area, in the heart of the Langhe. The vines are between ten and forty-five years old, grow on calcareous-clay soils and are trained using Guyot. The Vietti winery is based in Castiglione Falletto, from where it closely oversees the management of each vineyard. Bringing together parcels from different areas gives the wine a complete profile, to which each cru contributes its own imprint.

How it is made

The harvest is manual and each cru is vinified separately, with methods designed to enhance its characteristics. After a gentle pressing, fermentation lasts three to four weeks in stainless-steel tanks in contact with the skins. This period includes a pre- and post-fermentation maceration using the submerged-cap technique. Malolactic fermentation takes place in wood. This is followed by about thirty months of aging in large casks and, for a small portion, in barriques, before the final blend and bottling.

Tasting notes

In appearance it shows a medium-intensity ruby red color. The nose is immediate and opulent, with notes of plum, red cherry and ripe black cherry, blackberry and morello cherry, followed by rose petal and tobacco. On the palate it is rich and powerful, with balsamic notes and a light spiciness that carry through the sip. The elegant tannins, well integrated, support the structure and extend the finish.

Food pairing

Its structure and tannins make it suitable for slow-cooked meat dishes such as braised beef and stewed game. The balsamic and spicy notes pair well with aged hard cheeses. Staying in Piedmont, it pairs naturally with tajarin with truffle and roast veal.

When to serve it

It is the red of choice for important dinners and for meals in the cold season, when rich, structured dishes come to the table. Serve it in a large-bowled glass, which allows Nebbiolo’s aromatic complexity to emerge, and it is best to uncork it about an hour beforehand. Thanks to its structure and tannins, it is also suitable for cellaring for several years, during which the profile evolves toward more mature notes.