For the past four generations, the Vietti family has been producing wine in Castiglione Falletto, a small medieval village located in the centre of the Langa region of Piemonte, and more specifi cally the designated region for the cultivation of vines for the production of Barolo.
Vietti is very much a family run entity. Over recent years Luca Currado-Vietti has gradually taken over the winemaking direction from his father Alfredo, and Luca’s brother-in-law Mario Cordero responsibility for sales and marketing from Luca’s mother Luciana. Luca’s wife Elena Penna assists with administration and public relations. Each family member is closely linked to the overall objective, to produce the highest quality wines, whilst retaining respect for the traditions of the specific appellations, and focussing on achieving the best results from specific vineyard sites.
Vietti are strongly committed to Barbera both from their original plantings in Alba, Vigneto Scarrone, and more recently in the emerging region of Asti. They are among those paving a new reputation for silky Barbera wines of balance and fi nesse. In 1997 Vietti joined forces with five other producers in Barbera d’Asti: Giacomo Bologna, Michele Chiarlo, Coppo, Berta and Prunotto, in a project aimed at demonstrating the potential of the Asti region for the production of optimum quality Barbera.
Terrain
Clay, lime soils tending to calcareous. The vines have southern exposure and are planted in the Commune of Agliano Terme (Asti), at an average density of 4,000 vines per hectare.
Designation: estate-bottled Barbera d’Alba DOC
Region: Alba, Piedmont, Italy
Grapes: 100% Barbera
Winemaking: the grapes are selected from three vineyard sites located in Monforte, Castiglione Falletto, and Castiglione Tinella with 5.000 vines by hectare. The vineyards are almost 30/35 years old. Grapes are selected from the 3 top vineyards of Monforte, Castiglione Falletto and Castiglione Tinella. After pressing, the must is kept in stainless steel tanks for 10 days at 26°C-32° (78-89° F) for the alcoholic fermentation.
Aging: the wine is then transferred to casks, where it undergoes malolactic fermentation and aging. Total aging of 10 months in Slovenian oak casks, French barriques and steel tanks. Bottled unfiltered.
Description: ruby purple color with ripe red cherry aromas and vanilla. With hints of violets the Barbera d'Alba Tre Vigne is slightly rounder in structure than the Barbera d'Asti. On the palate it shows bright acidity, soft tannins with good integration of oak, good complexity and a lingering cherry finish.
Food Pairings: antipasti, rich salads, grilled seasoned vegetables, hearty soups/stews, pastas or with breaded veal, pork, chicken with light sauces.
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