The history of the Vietti winery traces its roots back to the 19th Century. The estate, which has been in the Vietti family for four generations, is based in the village of Castiglione Falletto in Piedmont’s Langhe region. In 1919 Mario Vietti transformed the family’s farm into a grape growing and wine producing business, creating the first Vietti labeled wines. Alfredo Currado married Mario’s daughter Luciana and made a name for Vietti’s single-vineyard Barolo and Barbera. He also put the native Piedmont varietal Arneis on the wine map. In 1990 Alfredo and Luciana’s son Luca joined the family business as winemaker after working at California’s Simi Winery, Opus One, Long Vineyards and Bordeaux’s Mouton-Rothschild. His innovative winemaking utilizes a unique combination of modern and traditional practices. He eliminated equipment that measures acid and tannin levels in favor of a more intuitive approach. Vietti organically farms more than 25 single vineyards with vines up to 90 years of age.
|A medium-bodied wine that offers ripe dark fruit, minerals and sweet baking spices. Long-grained tannins are met with balanced acidity.
| Wine Advocate 89 points (Apr 2012)
The 2009 Barbera dAsti Superiore Nizza La Crena is pretty at first, but then loses quite a bit of persistence on the mid-palate. Tar, licorice, smoke, plums, incense and French oak come together nicely in this mid-weight, vibrant Barbera. The 2009 could use another year or so to gain complexity, but here too, I see a very good, but not great, vintage of La Crena. The short, attenuated finish is out of character with the best La Crenas. Anticipated maturity: 2013-2019.
|Fruit for this single-vineyard offering was harvested from vines planted in 1932 at La Crena in Agliano d’Asti. The must rests for 16 days in stainless steel tanks for the alcoholic fermentation with delestage 2-3 times per day. The wine aged in French oak barrels and big Slovenian oak casks for 16 months, was blended and placed in steel tanks until bottling.
|The Label: original design by Pietro Cascella
The Wine: Barbera d`Asti DOC
The Vineyard: single vineyard "La Crena"
The Exposure: South
The Commune: Agliano Terme (AT)
The Surface: 2.90 ha
The Vine: Barbera - Rupestris
Total Vines number: 10.850
Year of Planting: 1932 and 1936
The Soil: medium mixture between muddy and argillous, medium calcareous
Maximum Production Allowed: grape Kg. 26.100=wine lt. 7.240
Yeld by Hectare: 25.58 Hl./Ha.
Number of Bottles Obtained: 9.760 (bottles 0,75 lt. + 50 magnum 1,5 lt.
Fermentation: starting date: October 1st / end fermentation drawing off the new wine on October 9th - happened in steel wine tank at a controlled temperature comprised between 30°-32°C., three to five daily fullages realised with electro-pneumatical system with piston
Ageing: 20 months in barrels; about 2 months in steel tank where the blending and the clarification are done. The wine has been bottled without any filtration on September 2nd.
Effective Alchol: 13.71 vol.
Residual Sugar: 2.3 g./lt.
Total Acidity: 6.3 g./lt.
Net Extract: 26.6 g./lt.