Awards
Details

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

Pairings
- 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 Roncaglie 2021 |
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Type | Red green still |
Denomination | Barbaresco DOCG |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 14.5% by volume |
Grape varieties | 100% Nebbiolo |
Country | Italy |
Region | Piedmont |
Vendor | Vietti |
Origin | The grapes for this wine come from the "Roncaglie" MGA vineyard in the municipality of Barbaresco, which has always been recognised as one of the most qualified in the homonymous winegrowing area |
Climate | Altitude: approximately 280 m. a.s.l. South/South-west exposure. |
Soil composition | Limestone and clay-rich soil. |
Plants per hectare | 4600 |
Wine making | Alcoholic fermentation lasts for around 3 weeks in a stainless-steel tank, in contact with the skins and with regular pumping-overs. This period includes a pre-fermentation cold maceration and a post-fermentation maceration, with the use of the traditional submerged-cap method. Malolactic fermentation takes place in wood. |
Aging | Around 30 months in large barrels. |
Allergens | Contains sulphites |