VIETTI Castiglione, Barolo DOCG

According to the winery, Vietti's Barolo Castiglione is their ‘take on Barolo classico’. This is where your Vietti journey should begin. The Nebbiolo comes from small yet significant vineyards in the various municipalities of Barolo, and the vines are between 10 and 45 years old. The soil is rich in limestone and clay, the Guyot training system is used, and the average density per hectare is 4500 plants. Unlike Vietti’s Brunate, this is more red fruit and leans toward a more medium body. This has the hallmarks of classic Barolo with sour cherries, rose petal and little orange peel as well as a tweak of tar and lick of leather.

The fruit is sourced from a number of crus in Castiglione with each then individually vinified and aged separately and in different ways to bring out the characteristics of each distinct terroir. Harvested by hand, there follows a gentle pressing and the juice ferments for around three to four weeks in a steel tank on skins. There is pre and post fermentation maceration using the method of submerging the cap for longer, less warm extraction of those vital tannins. Malolactic fermentation takes place in wood and after this the wine is aged in large wood barrels and a small portion in barriques for around 30 months. Each cru is vinified separately before bottling.

'at the top of the medieval village of Castiglione Falletto, the Vietti wine cellar was founded in the late 1800’s by Carlo Vietti.'