Vietti Winery Review
High on the hill-town of Castiglione Falletto, Vietti draws visitors from across the world, keen to see the origin of their famous single vineyard Barolo’s.
In the right place. Photo: Willunga Wino
Take in the view, and know, as wonderous as it is, this is only part of the experience at Vietti.
Author Kerin O’Keefe in her book “Barolo and Barbaresco: The King and Queen of Italian Wine” describes “the small village of Castiglione Falletto makes what are perhaps the most well balanced Barolo’s, noted for their finesse, intense perfume, and velvety texture combined with impressive structure”.
Stunning Castiglione Falletto church, just metres from Vietti. Photo: Willunga Wino
Kerin goes on to describe Castiglione Falletto as the “home of Barolo’s best cru’s, including Monprivato, Rocche di Castiglione, Bricco Boschis, Villero, Fiasco (great name for a cru, eh?) and Pugnane.”
Winery building and town fortifications. Photo: Willunga Wino
Luciano greets us out on the stunning terrace, as the matriarch of the family that has grown grapes and crafted wine in this spot for decades.
Luciana on the terrace at Vietti. Photo: Willunga Wino
Quantity is not what they seek. Indeed three green harvests are performed each summer, leaving only the premiere bunches, and few of those per vine.
Patchwork of Barolo in Autumn from the Vietti terrace. Photo: Willunga Wino
Leaving the view, we step down through a stairwell in the terrace, into the winery.
Monogrammed boxes. One takes pride of place now in our home. Photo: Willunga Wino
In the winery, things are so amazingly the same as back home in Australia.
Winery equipment. Photo: Willunga Wino
On the wall, an artwork sparks a story. Luciana tells us that we could peel the labels off the bottles and frame them – each one is designed by a different artist, including a deceased artist posthumously with the 1974 Nebbiolo.
Past label artworks add colour to the winery. Photo: Willunga Wino
The richer the grape, the longer the ferment. In an average year, the grapes ferment dry within usually 5 days. In 2015 however, some varieties take as long as 25 days to ferment due to the richness. By all reports, it will be a cracker year for Barolo’s.
Fermentation tank. Photo: Willunga Wino
Views from the winery are equally spectacular and no doubt inspiring for the winemaker, Luca.
View from the winery window. Photo: Willunga Wino
Barbera, at Vietti, are fermented in regular 225 litre oak barrels.
Nebbiolo for Barolo, at Vietti, are fermented in large-format Slavonian casks.
Slavonia is one of the four historical regions of Croatia.
“The angels share”. Photo: Willunga Wino
Villero is the Vietti Riserva Nebbiolo, only made in exceptional years, and aged a further 2 years compared to regular Barolo (making 4-5 years barrel aging in total) then 2 years further aging in bottle before release.
Pictured below, this Barolo Villero Riserva 2014 will be released in 2021.
One to watch. Photo: Willunga Wino
With the winery and vineyard located in the historical centre of Castiglione Falletto, the only way for the wine family to expand their operations, was to dig down.
And so they did.
At great trouble and expense. With city hall keeping close watch, as the winery follows the curve of the town wall fortifications. The result is spectacular.
Spooky tunnel from the winery to the barrel room. Photo: Willunga Wino
The terroir here is four layers of soil to rock, including a ‘bluestone’ layer, so named because when dry it is hard as a rock. It is then recharged by spring rains, and the vines can then happily survive without irrigation through 2-3 months with no rain over summer.
Powdery fine soil profile. Photo: Willunga Wino
The 2012 Barolo’s are bottled and sleeping.
Make mine the methuselah! Photo: Willunga Wino
Slavonian barrels are used widely in the Piedmont, for up to 25 years if cleaned and cared for correctly. This large, old format of wood aging, allows the Barolos to age without huge oak influence of flavours and structure. The Barolo’s remain pure, and peak of the cru in which they grew.
Squashed in shape, the Slovenian casks are that way for space saving rather than taste.
Luciana with a Slovonian barrel. Photo: Willunga Wino
Sitting alongside are barrels used by Luciana’s grandfather to deliver Barolo to restaurants, designed with elasticised waistbands to protect the barrel while on a horse cart.
Original barrel – enough for one family for a month. Photo: Willunga Wino
Original grape picking barrels too.
Original grape harvesting bucket. Photo: Willunga Wino
Mount Monviso and all the little villages are painted in the barrel room, to share the view from home while they are working.
Mount Monviso and the towns of Barolo painted on the wall in a barrel room. Photo: Willunga Wino
Nestled along the town wall fortifications, the new barrel storage room provides perfect aging conditions.
Sleeping wines by the town fortification walls. Photo: Willunga Wino
This beauty won’d be for sale until the end of the decade. Photo: Willunga Wino
Section of the town fortification wall, from inside the barrel room. Photo: Willunga Wino
These beauties have stood the test of time.
Ancient bottles hidden in the side passages of Vietti underground. Photo: Willunga Wino
From the winery, we return to the terrace buildings, to enjoy a tasting of Vietti wines.
Back above deck for our tasting. Photo: Willunga Wino
A very thorough and generous tasting.
This is why we travel to the Piedmont. Photo: Willunga Wino
Very, very generous.
Kid in a candy store. Photo: Willunga Wino
Vietti Roero Arneis 2014
Roero region lies north of the River Tanaro, where Nebbiolo wines can never be called Barolo or Barbaresco.
The legend goes, that Arneis was all but extinct in Roero, when patriarch to the Vietti dynasty noticed amongst the red grape vines, the odd one or two vines with white grapes. Alfredo asked the local Priest to put the word out amongst grape growers to collect these white grapes, whatever little they had, and bring them to town. 47 baskets were traded, and the resurgence of Roero Arneis began.
Well Looky Here
Pale straw.
Sniff Sniff
Banana flower, toasted coconut, spicy ginger..
Sip Sip
Fresh but soft minerality. Honeyed. Long finish from the tip to the back of the tongue. Not aggressive and very food friendly.
Nom Nom
Drink with salami, or pasta.
Gimmie Gimmie
€ at cellar door.
Vietti Roero Arneis 2014. Photo: Willunga Wino
Vietti Dolcetto ‘Tre Vigne’ Cru D’Alba 2014
Well Looky Here
Bright raspberry.
That distinct purple-raspberry hue of dolcetto. Photo: Willunga Wino
Sniff Sniff
Raspberries and icing sugar which does not blow off. A dash of burnt toffee.
Sip Sip
Tart – but not red tart – more like gooseberry. It would be tricky to get through a bottle, at this stage in its’ life span, without food.
Nom Nom
Drink with cheese, a creamy pasta.
Gimmie Gimmie
€ at cellar door.
Vietti Dolcetto D’Alba Tre Vigne Cru 2014. Photo: Willunga Wino
Vietti Barbera D’Alba Vigna Vecchia Scarrone Cru 2012
Well Looky Here
Cherry red, crimson rim.
Sniff Sniff
Sweet black fruits and vanilla. Ripe, late picked fruit. ‘Blockbuster’ style nose.
Sip Sip
Vanilla and cedar follows through from big fruit. A touch of powdery tannin mid tongue, with acid nice and juicy.
Nom Nom
Drink with red meat.
Gimmie Gimmie
€ at cellar door.
Vietti Barbera D’Alba Vigna Vecchia Scarrone 2012.
Barbera D’Asti ‘La Crena’ Cru 2011
Well Looky Here
Black cherry with a crimson rim.
Sniff Sniff
More meaty, more subtle, vanilla cedar notes to the aroma.
Sip Sip
Sour cherry, juicy acid finish, with lasting vanilla flavours and a touch of tartness.
Nom Nom
Drink with salami.
Gimmie Gimmie
€ at cellar door.
Vietti Barbera D’Asti La Crena Cru 2011. Photo: Willunga Wino
Vietti Barolo ‘Castiglione’ Cru 2011
Well Looky Here
Great depth of colour, almost black.
Sniff Sniff
Prune, spicy raisins, a touch of violets.
Sip Sip
Tannins are still firm. This is a tight wine, woody overtones.
Cellar this fella for a good few years before drinking.
Nom Nom
Drink with a hearty ragu.
Gimmie Gimmie
€ at cellar door.
Vietti Barolo Castiglione Cru 2011. Photo: Willunga Wino
Vietti Barbaresco ‘Masseria’ Cru 2011
Well Looky Here
Brick red.
Sniff Sniff
Cream and spicy tomato paste – really pretty.
Sip Sip
Again those beautiful tannins.
Nom Nom
Drink with a tomato based dish.
Gimmie Gimmie
€ at cellar door.
Vietti Barbaresco Masseria Cru 2011. Photo: Willunga Wino
Vietti Barolo ‘Ravera’ Cru 2011
Well Looky Here
Ruby, rusty crimson.
Sniff Sniff
Creme de Cassis, licorice herbal.
Sip Sip
Rich, ripe fruit and meaty flavours.
Nom Nom
Drink with salami, or pasta.
Gimmie Gimmie
€ at cellar door.
Vietti Barolo Ravero Cru 2011. Photo: Willunga Wino
The full Vietti line up in a row of magnificence.
All together now! Photo: Willunga Wino
This was a beautiful visit with a charming hostess and a great insight into the signature Barolo production of Piedmont.
Book a visit to Vietti.
It is hard to beat.
Visit Vietti Winery for a wine tasting in Castiglione Falleto, Barolo, Piedmont
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Comments make my day – so tell me – What did you like the sound of most at Vietti? Have your say below!
Oh my goodness! What an amazing experience!
I don’t even have the words. Did you bring any back?
Sure did, but only one, dang that liquor importing limit! We have a little Barolo collection, they’re still sleeping and getting ready to be devoured
Beautiful wine, beautiful view amazing experience…. oh and I also have a little Barolo collection
Totally agree Kit! I hope nothing changes with the new American ownership. Lucky you to have a Barolo collection – we have but a few bottles.