Vietti
Barbaresco Riserva Rabaja 2020
| Denomination | DOCG Barbaresco Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for approximately 30 months in oak barrels. |
- Name and vintage: Barbaresco DOCG Riserva Rabajà 2020, made from 100% Nebbiolo grapes
- Aromas: notes of dog rose, violet, cherry and morello cherry on a refined bouquet
- Taste: enveloping freshness, mature and silky tannins, elegant structure and prolonged persistence
- Vinification: fermentation in steel and 30 months ageing in oak barrels
- Serving: decant for 1 hour at 16-18 °C; ideal with meats, game, pork and cheeses
Description
What kind of wine it is
Vietti Barbaresco Riserva Rabaja is a still red wine from Piedmont, made from Nebbiolo grapes, an authentic expression of Barbaresco Riserva. In the glass, it reveals an intense garnet red colour, hinting at a rich and elegant aromatic profile. Notes of dog rose and violet emerge, skilfully intertwined with hints of ripe fruit such as cherry and black cherry. On the palate, it is fresh and enveloping, guided by mature and silky tannins that provide structure and lead to a long and persistent finish. This vegan label fully reflects the character of the grape variety, offering a harmonious sip.
Where it comes from
The grapes come from the prestigious Rabaja Additional Geographical Mention, located in the heart of the Piedmont region. The vineyards stretch across calcareous-clay soils, with excellent south and south-west exposure. The altitude, ranging from 235 to 315 metres above sea level, ensures an ideal microclimate for the complete ripening of Nebbiolo. The vines are cultivated using organic and sustainable viticulture, trained in Guyot style with a high planting density. This meticulous agronomic management enhances the characteristics of the area, giving the wine a firm and elegant structure.
How it is produced
The production process begins with a steel fermentation lasting three weeks, during which the must remains in contact with the skins through regular pump-overs. Vinification includes a pre-fermentation cold maceration and a post-fermentation phase using the submerged cap technique. The subsequent malolactic fermentation takes place entirely in wood, preparing the wine for the next stage. Ageing lasts about thirty months in oak barrels, an essential step to harmonise the tannic component and stabilise the colour. These cellar practices shape a structured sensory profile, ensuring marked longevity over time.
History and Curiosities
Founded in Castiglione Falletto in 1873, the Vietti winery produces this excellent Barbaresco DOCG Riserva from the prestigious Rabajà vineyard. The 2020 vintage is a masterpiece crafted by oenologist Eugenio Palumbo, already acclaimed by critics with 95 points from Vinous and the Tre Bicchieri award from Gambero Rosso. The result of organic and sustainable viticulture, this wine combines noble Piedmontese tradition with a modern vision, as confirmed by its vegan certification. An oenological work of art that reflects the most authentic soul of the region.
Awards
-
2020
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2020
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
3One of the most prestigious wine guides in Italy.
-
2020
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1873
- Oenologist: Eugenio Palumbo
- Bottles produced: 600.000
- Hectares: 75
We train our expertise and winemakers’ sensitivity, while looking after every detail. That’s the style that makes our winery stand out.
We have always opted for the most natural and artisanal processing techniques. This commitment stems from continuous observation, patient waiting, and from the respect for the natural cycle followed by our plants. We know every vineyard, observe each of them in their unique growing season, and respect them.
We respect our land, the techniques, and the ancient knowledge that, along with continuous training, make our wine unique. We take care of the work that we do, aligned with the values of respect, inclusivity, fairness, and social well-being.
This is part of our philosophy and approach because what makes our wine great is the complete respect towards our territory. While working, we aim to reduce the interventions on the vineyard, and we use natural resources with care and consideration. Read more
| Name | Vietti Barbaresco Riserva Rabaja 2020 |
|---|---|
| Type | Red green still |
| Denomination | Barbaresco DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Vietti |
| Story | History and Curiosities Founded in Castiglione Falletto in 1873, the Vietti winery produces this excellent Barbaresco DOCG Riserva from the prestigious Rabajà vineyard. The 2020 vintage is a masterpiece crafted by oenologist Eugenio Palumbo, already acclaimed by critics with 95 points from Vinous and the Tre Bicchieri award from Gambero Rosso. The result of organic and sustainable viticulture, this wine combines noble Piedmontese tradition with a modern vision, as confirmed by its vegan certification. An oenological work of art that reflects the most authentic soul of the region. |
| Origin | Single vineyard MGA ‘Rabajà’ in the municipality of Barbaresco, Piedmont |
| Soil composition | Calcareous-clay |
| Cultivation system | Guyot |
| Plants per hectare | 5200 plants per hectare |
| Fermentation | Approximately 3 weeks |
| Production technique | Fermentation in stainless steel in contact with the skins with regular pump-overs, cold maceration before and after fermentation using the traditional submerged cap method; malolactic fermentation in wood; ageing for about 30 months in oak barrels |
| Wine making | Alcoholic fermentation lasts about 3 weeks in stainless steel in contact with the skins, with regular pump-overs; it includes pre- and post-fermentation cold maceration using the traditional submerged cap method. Malolactic fermentation takes place in wood, followed by ageing for about 30 months in oak barrels. |
| Aging | Aged for approximately 30 months in oak barrels. |
| Allergens | Contains sulphites |