Winemaking
The grapes are sourced from the La Crena vineyards in Agliano Terme and from several other villages in the hills around Asti. Average density is 4,500 plants per hectare. The process starts with a pre-fermentative cold maceration, followed by an alcoholic fermentation in stainless steel for approximately 2 weeks, with frequent daily pumping over and délèstage operations. Subsequent post-fermentative maceration on the skins. After racking the wine is moved into barriques for malolactic fermentation.
The wine is aged in Barriques, big barrels and steel tanks for approximately 12 months.
Tasting notes
Ruby red color with mineral and vanilla notes. Medium-bodied, dry wine with a crisp acidity (perfect for the whole meal) and soft tannins. This Barbera is very well balanced, with a good complexity and a red cherry finish.
The Estate
Located in the heart of the Barolo winegrowing region, at the top of the medieval village of Castiglione Falletto, the Vietti wine cellar was founded in the late 1800’s by Carlo Vietti. The estate has gradually grown over the course of time, and today the vineyards include some of the most highly prized terroirs within the Barolo winegrowing area.