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The grapes are sourced from La Crena in Agliano, a single vineyard with vines that date back to 1932. Primary fermentation is carried out in stainless steel tanks for 8-10 days. The wine is then transferred to French barriques for 16 months and then aged in stainless-steel tanks (unfiltered) until bottling. Ruby with hints of purple, this wine offers concentrated aromas of red raspberry and cherry with a touch of vanilla, toast and spice. On the richer side of Barbera, the wine has lush fruit characteristics, a balanced acidity and a lingering finish.
- Country: Italy
- Region: Piemonte
- Subregion/Classification:Barbera d'Asti
The story of the Vietti winery began four generations ago in the mid-nineteenth century, when Mario Vietti founded the estate. In time he passed the winery on to Alfredo Currado, an innovative producer who pioneered single-vineyard winemaking. Currado turned his attention to Arneis in the late 1960's and ultimately helped to establish it as one of the most recognized wines of the Roero.
Today it is Luca Currado who has taken the helm of the Vietti estate, creating a unique combination of modern and traditional winemaking with roto-fermenters, barriques, large Slovenian oak botte, and open-top fermenters. Luca believes that the tools of winemaking are to be specifically chosen for each individual wine and situation, a philosophy that has led to the production of only the most choice wines. Interestingly, Currado is now removing tasting notes from wines such as his Barolo, Barbera, Dolcetto, and Roero Arneis as he does not want those who sample them to be prejudiced by someone else's perceptions. With this kind of dedication and an eye constantly open for new techniques and ideas, Currado is sure to lead the Vietti winery in positive, inspiring directions.
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