Vietti
Barolo Villero Riserva 2019
Other years:
2016| Denomination | DOCG Barolo Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Ageing in oak barrels for approximately 30 months; malolactic fermentation carried out in oak. |
| Other years | 2016 |
- Format and alcohol content: 0.75-litre bottle, 14% alcohol; 2019 Barolo Riserva, Controlled and Guaranteed Designation of Origin (DOCG) by Vietti
- Grape variety and type: 100% Nebbiolo, still and dry red wine, certified vegan
- Historic vineyard: Grapes from Villero, 47-year-old vines, south and south-west exposure
- Vinification and ageing: Traditional maceration followed by 30 months of maturation in oak casks
- Sensory profile: Notes of red fruit, plum and forest floor; fine tannins and a persistent finish
Description
What type of wine it is
Vietti's Barolo Villero Riserva is a still red wine made from Nebbiolo grapes grown in Piedmont. Included in the renowned Barolo denomination, it expresses its type at its best with a structured and complex style. On the nose, it is elegant, offering intense notes of red fruit, plum and delicate hints of forest floor. On the palate, it is balanced, silky and enveloping, supported by well-integrated tannins leading to a long and persistent finish. The sensory profile, with a clearly classical matrix, develops through rigorous vinification and long maturation, anticipating the peculiarities of the territory of origin and the subsequent processes in the cellar.
Where it comes from
Production originates in the heart of Piedmont, precisely in the municipality of Castiglione Falletto, an area famous for its deep wine-growing vocation. The grapes come from the historic Villero vineyard, spanning just over one hectare and characterised by optimal southern and south-western exposure. This specific sun exposure promotes the perfect ripening of the bunches, positively influencing the wine's aromatic concentration. The rows consist of old vines over forty years old, grown with very low yields. The combination of the favourable microclimate and the advanced age of the vines ensures rich and concentrated fruit, essential pillars that define the austere and deep character of this territorial expression.
How it is produced
The creation of the wine begins with a manual harvest, followed by soft pressing and a delicate cold pre-maceration. Fermentation takes place in stainless steel tanks in contact with the skins for about four weeks, supported by regular pump-overs. A post-fermentation maceration follows using the submerged cap method, while malolactic fermentation is completed directly in wood. Ageing continues for about thirty months in oak barrels, giving softness and stability to the final liquid. This red wine, which has vegan certification, is ideal for accompanying rich meat dishes such as beef, veal and lamb, and perfectly enhances the intense flavours of game, traditional cured meats and matured cheeses.
History and curiosities
Barolo Villero Riserva embodies a unique chapter for the Vietti winery, originating from old vines that are exactly forty-seven years old in Castiglione Falletto. This wine comes to life following a prestigious heritage, employing the traditional submerged-cap method for the long maceration. A notable point of interest lies in the artistic label, which depicts a splendid gnarled vine against a bright blue sky. Each bottle boasts exclusive numbering to attest to its absolute rarity, accompanied by a modern official vegan certification.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °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 Barolo Villero Riserva 2019 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Vietti |
| Story | History and curiosities Barolo Villero Riserva embodies a unique chapter for the Vietti winery, originating from old vines that are exactly forty-seven years old in Castiglione Falletto. This wine comes to life following a prestigious heritage, employing the traditional submerged-cap method for the long maceration. A notable point of interest lies in the artistic label, which depicts a splendid gnarled vine against a bright blue sky. Each bottle boasts exclusive numbering to attest to its absolute rarity, accompanied by a modern official vegan certification. |
| Origin | Castiglione Falletto, Barolo area, Piedmont, Italy |
| Climate | Exposure: South / South-West. |
| Plants per hectare | 4,200 plants per hectare |
| Yield per hectare | Approximately 34 hectolitres per hectare (2019 harvest) |
| Harvest | 8 October 2019 |
| Fermentation | About 4 weeks |
| Production technique | Soft pressing; fermentation in stainless-steel tanks in contact with the skins with regular pump-overs; cold pre-maceration and post-fermentation maceration using the traditional submerged cap method; malolactic fermentation carried out in oak; ageing in oak barrels for approximately 30 months; manual harvesting. |
| Wine making | Gentle pressing, followed by approximately 4 weeks of fermentation in stainless steel tanks in contact with the skins with regular pump-overs; includes cold pre-maceration and post-fermentation maceration using the traditional submerged cap method; malolactic fermentation carried out in oak; ageing in oak barrels for approximately 30 months. |
| Aging | Ageing in oak barrels for approximately 30 months; malolactic fermentation carried out in oak. |
| Total acidity | 6.0 gr/L |
| Dry extract | 30.5 gr/L |
| Allergens | Contains sulphites |