They made wine here back in the 1800s, but it was not until 1919 that Mario Vietti turned the family farm to viticulture and Vietti labels first appeared on the Italian market. The winery grew through the 1950’s, when new export markets opened and Mario’s daughter and son in law Alfredo Currado pioneered what was later to become a defining regional idea - single vineyard Barolo and Barbaresco. Today Vietti remain a towering name, with a portfolio occupying the top tier in most Piedmontese categories - particularly their profoundly important expressions of Cru Barolo. But history will also remember Vietti and Alfredo Currado for something quite different: the survival of the Arneis variety. It was Currado who almost single-handedly revived this hitherto ignored and abused grape and, appreciating its inherent qualities, not only persuaded others but led from the front to create the first, the most beautiful and still the most classic examples of what is now enshrined as the Roero Arneis DOCG.
What The Critics Say
Winemaker note on current vintage
"Ruby purple color with ripe red cherry aromas and vanilla. With hints of violets the On the palate it shows bright acidity, soft tannins with good integration of oak, good complexity and a lingering cherry finish. Pair with: antipasti, rich salads, grilled seasoned vegetables, hearty soups/stews, pastas or with breaded veal, pork, chicken with light sauces."
16.5/20 JancisRobinson.com, Julia Harding (2014 vintage)
"Grapes from vineyards in Agliano d’Asti. Cold pre-fermentation maceration for 96 hours. The must is kept, for 18 days, in stainless steel tanks at 30-32°C (86-89.6°F) with frequent pumping over and délestage. Malolactic fermentation in barriques and contact with the lees for 6 months. Post malo the wine is moved into French oak barrels or Slovenian oak casks for 16 months, then into steel tanks 2 months before bottling. Unfiltered.
Mid crimson. Rather subdued on the nose, a little note of dark cherry and a hint of earthiness. Much more intense on the palate, concentrated, pure, dark-red fruit. There's depth here but it is incredibly smooth and gently rounded while fresh and spicy on the finish. Half way between the lively, zippy style of Barbera and the darker more concentrated version but with a snap of freshness and bite on the finish. (JH)"
Vinous, Antonio Galloni (2013 vintage)
"Vietti's 2013 Barbera d'Alba Tre Vigne is soft, supple and open-knit, with good overall depth and solid balance. Crushed flowers, mocha, spices, black cherries, plums and tobacco are laced into the succulent, inviting finish."
We deliver throughout New Zealand and to some locations overseas. Our deliveries are made by trusted third party carriers. For further details on prices and delivery options please go to DELIVERY INFORMATION section of our site.
If for any reason you are not entirely happy with your order or you suspect that they may be affected by a quality issue, please do not hesitate to contact us and we will remedy the problem straight away. Contact us on 0800 422 767.