獎項
-
2016
96/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
香水
顏色
味道
服務於：
18 - 20 °C.
長壽：
15 - 25 years
醒酒時間：
1 hour
- 創業年份: 1873
- 釀酒師: Luca Currado Vietti, Elena Currado Vietti
- 生產的瓶子: 400.000
- 公頃: 65
Although they have been making wine for 4 generations, the turning point came in the 1960s when Luciana Vietti married winemaker and art connoisseur Alfredo Currado, whose intuitions – from the production of one of the first Barolo crus (Rocche di Castiglione – 1961), through the single-varietal vinification of Arneis (1967) to the invention of Artist Labels (1974) – made him both symbol and architect of some of the most significant revolutions of the time.
His intellectual, professional and prospective legacy was taken up by Luca Currado Vietti (Luciana and Alfredo’s son) and his wife Elena, who have contributed to the success of the Vietti brand – universally recognized today as being one of the very finest Italian wine labels – by continuing along the path of the pursuit of quality, considered experimentation and working for expansion and consolidation internationally.
In 2016 the historic winery was acquired by Krause Holdings, enabling Luca and Elena, always at the head of Vietti brand, to add a number of prized crus to the estate’s holdings, and be able as a result to look to a future with new, stimulating prospects, all while maintaining the family approach for which the cellar has always been known. 閱讀更多
| Name | Vietti Barolo Villero Riserva 2016 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 15.0% 按體積 |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Vietti |
| Origin | The grapes are sourced from one of the most significant vineyards of the entire Barolo area, in Castiglione Falletto |
| Climate | Exposure: South / Southwest. |
| Plants per hectare | 4200 |
| Harvest | The grapes were harvested on October 5. |
| Wine making | After gentle pressing, the juice ferments for around 4 months in a steel tank, in contact with the skins with regular pumping-overs. This period includes pre and post-fermentation maceration, involving the traditional submerged-cap method. Malolactic fermentation takes place in wood. |
| Aging | Around 30 months in large oak casks. |
| Total acidity | 6.0 gr/L |
| Dry extract | 30.5 gr/L |
| Allergens | Contains sulphites |
