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 and 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.
|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.