Vietti Langhe Nebbiolo
Contrary to popular belief not all Nebbiolo wines are heavy weight Italian reds (think Barolo and Barbaresco, these are the big guns). Nebbiolo also shines in its youth in ripe cranberry, raspberry, cherry, rose petals and earthy minerality qualities with a lively acidity and medium, soft tannins.
Vietti was founded in the 1800s by Carlo Vietti. The winery is currently being run by the 4th generation of the Vietti family. Both art and winemaking were a big part of the family. In the 1970’s a number of Vietti wines have been labelled with specially-designed original works of art (lithographs, xylographies, etchings, silkscreens, linocuts) which were inspired by the wine of that particular vintage. Alfredo Currado tells the story: “The idea was conceived in the company of a group of friends one winter’s evening around a bottle of Barolo Rocche. Some of them were artists, and while we were tasting a few bottles they were fired with enthusiasm just on seeing the colour of the wine in the glass. They said wines like these deserved to be graced with labels unlike any other: labels designed by Artists. In the excitement of the moment we drew up a list of Artists, and the following day what had seemed to be a fanciful idea began to take shape”. To this date, the Vietti labels are renowned for being one of the very finest Italian wine labels.
The grapes come from different vineyards of Nebbiolo most from Barolo and some from the Barbaresco area. Alcoholic fermentation lasts around 3 to 4 weeks. Each parcel is processed and aged separately until when they select the ones will be included for the blend. The wine is aged in large Slavonianb casks for approximately 2 years. Afterwards, the different barrels are blended in stainless steel tanks prior to bottling.
Vietti Langhe Nebbiolo 2017 is a delicious example of what a Langhe wine should be - pale ruby color and with aromas of cherry, raspberry, leather, anise, tar, rose petal, mint, tobacco, milk chocolate & earthy. Palate is dry with flavors cherry, raspberry, leather, anise, tobacco, earthy, mint tar rose petal high tannins, high acid, medium alcohol and medium+ body.
Think roasted garlic beef tenderloin, Parmesan-Reggiano or truffle tagliatelle. I paired this wine with a delicious antipasti- Prosciutto di Parma, Parmigiano-Reggiano, Castelvetrano Olives, Fig Jam and garlic crostini AND a prosciutto di parma mozzarella pizza.
