Description
Still red Barolo DOCG, 14.5% ABV, produced by Vietti. 100% Nebbiolo. 0.75L bottle, 2021 vintage. A Barolo that embodies the tradition and excellence of Piedmont, a wine born from the passion and dedication of a family that has dedicated generations to producing high-quality wines. Aged for 32 months in barriques and large oak barrels. Bottled unfiltered. Complex with intense aromas of dried roses, licorice, spices, and truffles. Ruby red color. Elegant with strong, balanced, silky tannins; a very persistent finish.
Awards
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
15 - 25 years
- 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 Barolo Brunate 2021 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Vietti |
| Origin | La Morra |
| Soil composition | Calcareous-clayey soil. |
| Cultivation system | Guyot |
| Plants per hectare | 4600 |
| Fermentation temperature | 30/32 °C |
| Fermentation | 17 days. |
| Wine making | 21 days in steel vats in contact with the skins, including 4 days of cold pre-fermentation maceration and 17 days of alcoholic fermentation at a temperature of 30/32 °C. Daily remontages in the air using an ancient 'submerged cap' system. Malolactic fermentation in barriques. |
| Aging | 32 months in total in barriques and large oak casks. Bottled without filtration. |
| Total acidity | 5.95 gr/L |
| Dry extract | 32.8 gr/L |
| Allergens | Contains sulphites |

