Grape

Barbera

Its Origins

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

91/100 Parker's Wine Advocate, Monica Larner

"After its malolactic fermentation in small wood casks and a year in botte grande, the totally unfiltered 2017 Barbera d'Alba Tre Vigne shows up as soft, immediate and rich, with nice little chocolate notes around the borders. Impressively, the various parcels of vines for this wine are all in the middle of the prestigious Barolo appellation. The word around the estate is that 2016 was a better vintage, but this was an attractive expression in itself and would be a hearty companion to any hearty pasta dish. About 28,000 bottles were made." Drink 2019 - 2024

Winemaker notes on current 2017 vintage

"Aging: Mixed ageing between barriques, big casks and stainless steel tanks for approximately 1 year. Description: Ruby 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. Food Pairings: Antipasti, rich salads, grilled seasoned vegetables, hearty soups/stews, pastas or with breaded veal, pork, chicken with light sauces."