Vietti
Barolo Monvigliero 2022
Andere Jahre:
2021| Bezeichnung | DOCG Barolo |
|---|---|
| Alkoholgehalt | 14.0% nach Volumen |
| Gebiet | Piedmont (Italy) |
| Rebsorten | 100% Nebbiolo |
| Reifung | Malolactic fermentation in wood (used barriques); ageing/maturation for about 24 months in large oak barrels. |
| Andere Jahre | 2021 |
- Origin and cru: Monvigliero in Verduno, a historic hill among the main crus of Barolo
- Grape and vintage: 100% Nebbiolo, harvested in 2021, 14% vol
- Vinification: 60% whole bunch, fermentation in steel and cold maceration
- Ageing: malolactic fermentation in used barriques, 24 months in large casks
- Taste and food pairing: notes of rose and wild strawberry, silky tannins; ideal with braised meats and cheeses
Beschreibung
What kind of wine it is
Barolo Monvigliero by Vietti is a still red wine made from Nebbiolo grapes, a pure expression of the Verduno cru. It appears a light, transparent cherry red in the glass. On the nose, it offers an intense bouquet, where floral notes of rose intertwine with wild strawberry, ripe cherry, aromatic herbs and fine spices, with hints of chocolate and lemon zest. On the palate, it displays a balanced structure, supported by chalky, rounded and silky tannins that define a deep yet elegant profile. The sip finishes with a fresh and spicy finale, of great persistence.
Where it comes from
This wine originates from the historic Monvigliero hill, one of the most renowned areas in the Barolo region, located in the municipality of Verduno. The old vines grow at an altitude of 240 metres, enjoying perfect south and south-west exposure. The roots delve into calcareous and clay soils, enriched by the marls of Sant’Agata and a silty component. This terroir gives the wine a clear aromatic definition and unmistakable finesse, reflecting the identity of the landscape through a vibrant and energetic character.
How it is produced
The winery adopts an artisanal approach, enhancing the ancient practice of vinification with whole bunch grapes combined with a portion that is destemmed. The must undergoes a cold pre-fermentation maceration before fermenting in steel, managed with punch-downs and cap submersion. After malolactic fermentation in small used barrels, the wine matures for about twenty-four months in large oak casks. This ageing process consolidates the silky tannic texture, preparing the glass to accompany braised meats, game, mature cheeses or refined dishes such as tagliatelle with porcini mushrooms and truffle.
History and Curiosities
The Vietti Barolo Monvigliero 2021 embodies the excellence of a historic winery founded in 1873, enhancing the prestigious terroir of Verduno. Born from old vines cultivated using sustainable methods, this masterpiece comes to life through whole cluster vinification, which imparts it with unparalleled elegance. Aged for 24 months in large oak casks, it stands out for its silky tannins and harmonious structure, awarded 98 points by James Suckling. An extraordinarily long-lived Barolo DOCG, ideal with game and braised meats.
Verkostungsnotiz
Parfüm
Farbe
Geschmack
Servieren bei:
18 - 20 °C
Langlebigkeit:
15 - 25 years
Dekantierzeit:
1 hour
- Gründungsjahr: 1873
- Oenologe: Eugenio Palumbo
- Flaschen produziert: 600.000
- Hektar: 75
| Name | Vietti Barolo Monvigliero 2022 |
|---|---|
| Typ | Red green still |
| Weinbezeichnung | Barolo DOCG |
| Jahrgang | 2022 |
| Alkoholgehalt | 14.0% nach Volumen |
| Rebsorten | 100% Nebbiolo |
| Land | Italy |
| Region | Piedmont |
| Anbieter | Vietti |
| Geschichte | History and Curiosities The Vietti Barolo Monvigliero 2021 embodies the excellence of a historic winery founded in 1873, enhancing the prestigious terroir of Verduno. Born from old vines cultivated using sustainable methods, this masterpiece comes to life through whole cluster vinification, which imparts it with unparalleled elegance. Aged for 24 months in large oak casks, it stands out for its silky tannins and harmonious structure, awarded 98 points by James Suckling. An extraordinarily long-lived Barolo DOCG, ideal with game and braised meats. |
| Herkunft | Hill of Monvigliero, Verduno (Piedmont, Italy) |
| Bodenzusammensetzung | Calcareous and clayey soils with laminated Sant'Agata marls; silty soil |
| Pflanzen pro Hektar | 4500 |
| Gärung | Approximately 20 days |
| Produktionsverfahren | Fermentation in stainless steel tanks with 60% whole bunches and 40% destemmed and crushed; cold pre-fermentation maceration; fermentation with punch-downs and submersion technique; malolactic fermentation in used barriques and ageing in large oak casks. |
| Weinbereitung | Historically suitable vineyard for whole bunch vinification. Fermentation in stainless steel tanks with 60% whole bunch grapes and 40% destemmed and crushed; several days of cold pre-fermentation maceration; then alcoholic fermentation for about 3 weeks with punch-downs and pump-overs. Malolactic fermentation in used wood and ageing for about 24 months in large oak barrels. |
| Reifung | Malolactic fermentation in wood (used barriques); ageing/maturation for about 24 months in large oak barrels. |
| Allergene | Enthält Sulfite |