Awards
Details

Perfume

Color

Taste
Serve at:
18 - 20 °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 Barolo Riserva 2017 |
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Type | Red green still |
Denomination | Barolo DOCG |
Vintage | 2017 |
Size | 0,75 l |
Alcohol content | 14.5% by volume |
Grape varieties | 100% Nebbiolo |
Country | Italy |
Region | Piedmont |
Vendor | Vietti |
Story | This first release of Vietti’s Barolo "Riserva'' is the result of a "selection within the selection": while working on composing the blend of Barolo ‘Castiglione’, we were struck by some of the wines coming from single Cru vineyards. We were surprised by the combination of intensity paired with elegance and good tannic structure, representing a very good aging potential. This has led to our decision to blend and bottle this wine separately, to enhance the typical features of each individual MGA. |
Climate | Altitude: 350 m a.s.l. Exposure: East. |
Soil composition | The soil is calcareous-clayey. |
Cultivation system | Guyot |
Plants per hectare | 4500 |
Wine making | Alcoholic fermentation for three weeks in stainless steel tanks in contact with the skins and with regular pump-overs. This time includes the cold pre- and the post-fermentation maceration, using the traditional submerged cap method. |
Aging | Malolactic fermentation takes place in oak. : The wine has been aged for about 30 months in large casks. |
Allergens | Contains sulphites |