Lot presentation

Barolo DOCG Cerequio Vietti 2018

The wine

The unmissable Vietti estate has around ten different sites from which to blend its wines, enabling a rigorous selection to be made in the vineyards to bring out the best of the terroir and grape varieties. Each parcel of vines receives special care thanks to a healthy viticulture that respects the environment. Once the Nebbiolo grapes have been collected by hand at the beginning of October, they go through gentle pressing. The grapes, still in contact with the skins, ferment in steel vats for around three weeks, during which time the pre- and post-fermentation macerations are carried out to intensify the colour and aromatic palate of the wine. Finally, a malolactic fermentation is carried out in wooden barrels.
The ruby-red colour is vibrant and intense, promising a fragranced bouquet. The expressive nose is marked by an explosion of fruity aromas like cherries and redcurrants. The perfectly balanced and deep palate reveals a lot of character and a deliciously long finish.

About the Producer Vietti

In the Vietti family since the 19th century, four generations have successfully brought their estate to top of its game in Piedmont. Alfredo Currado's innovation has attracted fans from all over the world. While the trend of standardising wines was peaking, the Vietti estate seized a golden opportunity to stand out from the crowd by offering very distinctive wines, single-parcel cuvées, and a white wine made from Arnéis, an indigenous white grape that had fallen into obscurity.
In 2016, the Krause family acquired the estate with the intention of expanding it with new prestigious crus in the Barolo and Barbaresco appellations. Today, they remain committed to preserving the identity and values that have characterised the Vietti estate since it was founded.
The Vietti estate cultivates 75 hectares of vines spread across the Langhe, Roero, Asti and Colli Tortonesi regions, an area listed as a UNESCO World Heritage Site since 2014. Check out their beautiful wines, the Barbaresco or Barolo will do wonders after decanting or few years in your cellar.