Awards
Details

Perfume

Color

Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 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 Barolo Monvigliero 2021 |
---|---|
Type | Red green still |
Denomination | Barolo DOCG |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Nebbiolo |
Country | Italy |
Region | Piedmont |
Vendor | Vietti |
Origin | The "Monvigliero" hillside vineyard has long been considered the most significant cru in Verduno and one of the most valuable in the entire Barolo winegrowing region |
Climate | Altitude around 240 m. a.s.l. South/South-western exposure. |
Soil composition | Limestone and clay-rich soil with Marls of Sant’Agata. |
Plants per hectare | 4500 |
Wine making | This vineyard is historically recognised as one of the most suitable for whole-grape winemaking. The fermentation takes place in stainless steel tanks with 60% whole bunch grapes; the remaining part is destemmed and crushed. After a few days of pre-fermentation cold maceration, alcoholic fermentation takes place, which lasts approximately 3 weeks with some punching-downs and pumping-overs. |
Aging | Malolactic fermentation takes place in wood barrels. |
Allergens | Contains sulphites |