Vietti – Barbaresco DOCG Masseria 2011
€95.00
| YEAR | 2011 |
|---|---|
| Producer | Vietti |
| APPELLATION | Barbaresco DOCG |
| Grape variety | |
| COUNTRY | Italy |
| REGION | Piedmont |
| Format | 0,75 lt |
| ALCOHOL CONTENT | 14.50% |
| Drinking Window | |
| Green | Sustainable |
Vietti is with no doubt one of the most enterprising wineries of Barolo denominations, now more than ever, thanks to the purchase by Krause Holding company, that decided to leave the head of the company to the previous owners: Luca Currado and his wife Elena.
The Barbaresco “of the House”, Masseria, perfectly represents the Vietti’s interpretation of this Denomination. The wine follows a production style similar to that of their Barolos, allowing it to express all its power and potential to age, with due respect to the character of the denomination. The single vineyard used for this vintage support the winemaking choice: located in Treiso, with South exposure, calcareous-clay soil, with an avarage of 40 year-old vines.
2011 vintage is a very special expression of this wine: characterized by a winter and early spring with regular temperature and rainfall, followed by a hot April and August, two critical months for the vine. This climate trend brought an early ripeness and a concentration of the fruit. The rainfall at the end of September, though, lowered the temperatures for the last stages of maturation.
It was a complex vintage as for viticulture, but with great potential for well-made wines thanks to the ripeness of fruits, with potential to age and depth in structure.
Rich nose and mouth: this wine balances its complex structure with an immediate approachability and drinkability.
Richness and depth of fruit, spices, velvety texture and a balsamic and mineral finish make it a very expressive and complex wine.
Suggested pairing: wild game, hard aged cheeses, roasted meat.
It can be served slightly more chilled, at about 17-18°C or at 19-20°C for a touch of warmth and softness.
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Organic farming.
Stainless-steel fermentation with daily délestage and pumping-over.
Malolactic fermentation in French barriques, then, 24 months in big Slavonian oak casks.
