Perbacco Langhe Nebbiolo
If you want to understand Vietti without committing to decades of cellaring, Perbacco is your key. With grapes collected from serious vineyards in Barolo and Barbaresco, it delivers the fragrance and structure that make Nebbiolo so compelling—without the wait. Red cherry and plum form the core, brushed with mint and a faint curl of woodsmoke. The tannins have grip, but they’re civilised, holding the wine’s shape rather than dominating it. It’s both a preview of Vietti’s top crus and a fully satisfying wine in its own right.
Barolo Brunate
Brunate, in La Morra, is one of Barolo’s great names, and Vietti handles it with the quiet assurance of long familiarity. Fermented in stainless steel and aged for around 30 months in large oak casks (with a discreet touch of barrique), it’s built on a deep foundation of dark fruit, cedar and citrus peel. With time in the glass, Brunate’s signature violet character emerges, lending a floral lift to its firm, finely grained tannins. The finish lingers, measured and assured.
Barolo Rocche di Castiglione
From a vineyard with plantings dating back to the 1940s, Rocche offers a more lifted expression of Barolo than Brunate. Aromas of ripe red fruit and rose petal are brightened by a note of chamomile. Ageing for 30 months in oak brings the components into fine balance, with a silken texture and a finish that is long without being heavy. Best given air before serving but its heady perfume is worth the wait.
Barolo Villero Riserva
The Villero Riserva stands at the summit of Vietti’s work—an occasional release from one of Barolo’s most respected crus. The grapes are fermented traditionally, with submerged cap maceration, before 30 months in large oak casks. The wine is layered and composed: red fruit and plum woven with herbal and earthy notes. The tannins are present but seamlessly integrated, the finish calm and persistent. This is a wine for patient drinkers—though it will already reward those who open it now and allow it a long breath.
