Designation: Barolo D.O.C.G.

Grape Variety: Nebbiolo (100%)

Vineyard: The Monvigliero vineyard has not only the reputation for being the most important Cru in the village of Verduno, but also to be among the most prestigious ones in the whole Barolo region. The Monvigliero hill is exposed towards south–southeast; the parcel where Vietti grows the grapes for this wines is at about 320 meters a.s.l.. The soil is calcareous and clayey with Sant’Agata’s marls. The grapevines have an average age of about 50 years and are planted, using the Guyot trellis system, at a density of 4,500 plants per hectare. 2018 is the first vintage of the Cru Monvigliero produced by Vietti.

Winemaking: Hand-picked on October 3rd, 2018, the grapes have been only partly destemmed (40%) and gently crushed before bringing them into stainless steel tanks for the maceration and alcoholic fermentation. 60% of the grapes were added to be vinified as “whole-cluster” with their stems. After five days of cold maceration, the alcoholic fermentation had started with increasing the temperature. The total time of contact with the skins was about four weeks, which included the pre- and post-fermentation maceration using the traditional submerged cap method. Malolactic fermentation took place in oak.

Ageing: The wine has been aged for 24 months in large oak casks. It was bottled without filtration.

Description: Ruby red colour. Very delicate though intense aroma. Very elegant on the palate with hints of strawberry, cherry and rose. The tannins are persistent, round and silky, perfectly in harmony with the fruit structure of the wine. Long lingering aftertaste with fresh spicy notes.

Food pairings: Red meats, roasts, wild game.

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