Vietti, Barbera d'Alba 'Trevigne'

Smooth, with lovely purity of cherry fruit, delicate vanilla and violet. Sweet tannins and beautifully integrated oak envelop rich cherry flavours through to a long finish.

Producer Note

The Vietti family has produced fine wine from the heart of the Langhe since the 1800s, when Carlo Vietti established the winery in the medieval village of Castiglione Falletto. At the end of the 1950s, Alfredo Currado, husband of Luciana Vietti, introduced the idea of producing single vineyard crus in Barolo and Barbaresco and in 1961 one of the very first Barolo Crus was produced by Vietti: Rocche di Castiglione. Alfredo was known locally as the ‘Father of Arneis’ as he dedicated time and research into reviving the nearly extinct Arneis variety. Passionate about fine art, in 1974 Alfredo and Luciana started incorporating beautiful works of art on their iconic wine labels. In the 1990s their son and fourth generation winemaker, Luca Currado Vietti, continued the family winemaking legacy. In 2016, the Krause family purchased Vietti and worked alongside Luca until his retirement in 2023. They further developed the estate with the purchase of new, renowned crus in Barolo and Barbaresco, and in Colli Tortonesi where Timorasso flourishes. In 2022, Vietti was awarded 'Winery of the Year' by Antonio Galloni, Vinous.

Vineyard

As the names suggests, the grapes for Trevigne are principally selected from vineyards in three Langhe crus: Castiglione Falletto, Monforte d’Alba and La Morra. Aspects vary and each vineyard has its own character, resulting in an expressive and complex wine. The soils are rich in limestone-clay, with pockets of marl, which is mainly fine and silty in composition with clayey sediments, the Barbera variety really thrives in these soils and produces balanced wines. The Guyot trained vines are between 28 to 43 years in age and are low yielding producing berries that ripen slowly and have thick skins. They are planted at an average density of around 4,500 vines per hectare. The vineyard is sustainably cultivated, and the vines are manually harvested when each vineyard has reached optimal maturity to capture the richness of aromas and phenolics. 

Winemaking

Each vineyard parcel was individually vinified to capture the nuances of the terroir. Fermentation lasted approximately two weeks, taking place in stainless steel vats with frequent délestages and daily pump-overs to oxygenate the juice resulting in a softer, fruity juice. Malolactic conversion took place in steel tanks before the wine spent approximately one year in a combination of used barriques, large oak casks and steel tanks, resulting in wonderful complexity.

Tasting Note

Smooth and rounded, showing lovely purity of fruit with a core of ripe red cherry enveloped by delicate vanilla and violet. Sweet tannins and beautifully integrated oak through to a cherry note on the long, persistent finish.

Grape 

Barbera 100%