Vietti is one of the best-known producers in Piedmont, with a wide range of wines — from modest Barberas and Moscatos all the way to highly acclaimed and very expensive single-vineyard Barolos. The estate first started producing wine in 1919 and remained family-owned until 2016, when it was sold to Americans. Unlike with many sales to foreigners, however, the commitment to quality seems to have remained — the original family (the Currados) still managed the estate until 2023, when they announced their retirement. The estate is now managed by their former assistant, and most of the pre-sale winemaking team remains in-place.
The ‘Castiglione’ cuvee has traditionally been Vietti’s “entry-level” Barolo, though I believe it is now labeled as simply ‘Barolo’ (someone please correct me if I’m wrong). It’s a blend of sites and communes throughout the Vietti Barolo holdings, and it spent about 2.5 years in oak of various sizes (well above the 1.5-year Barolo requirement). It’s around $50-60 USD retail on release but is known for far outperforming its price point, especially with a bit of age.
2015 is considered an excellent warm vintage, though it’s a bit overshadowed by the generationally great 2016 vintage. This bottling comes in at 14.5% ABV.
**Tasting Notes:** First drunk after a 1-hour decant and then tasted multiple times over a 2-day period. Bright, pale ruby color. Pronounced, Classic Barolo nose of rose petals, red berries, and a bit of tar. Palate highly acidic and well-balanced despite the relatively high ABV, with grippy tannins. Better (a bit more spice and mellowed tannins) after a day, but fruit starting to fade by day 2. Medium+ length, earthy, floral finish. Good now but IMHO will be more rewarding in 3-5 years or so.
Pauline_Zipser
NICE
Skinny-on-the-Inside
It’s a lovely wine the level of sulfites in it is extremely high however, gave me blistering hives.
Asgarad786
I’ve actually been out that way, around Lake Garda and up into Piedmont. such a beautiful part of the world.
When I was doing my WSET, Barolo was one we kept coming back to, mainly to understand tannins and structure. That grip in the mouth really sticks with you.
I don’t really drink, so it’s more tasting than anything for me, but wines like this always bring the place back.
4 Comments
Vietti is one of the best-known producers in Piedmont, with a wide range of wines — from modest Barberas and Moscatos all the way to highly acclaimed and very expensive single-vineyard Barolos. The estate first started producing wine in 1919 and remained family-owned until 2016, when it was sold to Americans. Unlike with many sales to foreigners, however, the commitment to quality seems to have remained — the original family (the Currados) still managed the estate until 2023, when they announced their retirement. The estate is now managed by their former assistant, and most of the pre-sale winemaking team remains in-place.
The ‘Castiglione’ cuvee has traditionally been Vietti’s “entry-level” Barolo, though I believe it is now labeled as simply ‘Barolo’ (someone please correct me if I’m wrong). It’s a blend of sites and communes throughout the Vietti Barolo holdings, and it spent about 2.5 years in oak of various sizes (well above the 1.5-year Barolo requirement). It’s around $50-60 USD retail on release but is known for far outperforming its price point, especially with a bit of age.
2015 is considered an excellent warm vintage, though it’s a bit overshadowed by the generationally great 2016 vintage. This bottling comes in at 14.5% ABV.
**Tasting Notes:** First drunk after a 1-hour decant and then tasted multiple times over a 2-day period. Bright, pale ruby color. Pronounced, Classic Barolo nose of rose petals, red berries, and a bit of tar. Palate highly acidic and well-balanced despite the relatively high ABV, with grippy tannins. Better (a bit more spice and mellowed tannins) after a day, but fruit starting to fade by day 2. Medium+ length, earthy, floral finish. Good now but IMHO will be more rewarding in 3-5 years or so.
NICE
It’s a lovely wine the level of sulfites in it is extremely high however, gave me blistering hives.
I’ve actually been out that way, around Lake Garda and up into Piedmont. such a beautiful part of the world.
When I was doing my WSET, Barolo was one we kept coming back to, mainly to understand tannins and structure. That grip in the mouth really sticks with you.
I don’t really drink, so it’s more tasting than anything for me, but wines like this always bring the place back.