VIETTI Brunate, Barolo

The relatively small cru of Brunate has a more homogenous soil profile than other larger crus. The variation here comes from altitude but there is a Brunate-ness to each of the wines. Leaning towards darker fruit and florals on the nose with a mix of spice and dried citrus. The palate is typically powerful and intense with abundant ripe, round tannins. Be patient, this is made to be aged and will demand some ceremony when you show it with 10+ years at a minimum.

The Nebbiolo for Vietti’s Barolo Brunate is sourced from the historic Menzione Geografica Aggiuntiva (MGA or Me.G.A) of ‘Brunate’, a vineyard in the municipality of La Morra, located on the southern slope towards Barolo. Limestone and clay-rich soil (Marls of Saint Agatha) at an altitude between 300 and 400m asl. The average age of the Guyot-cultivated vines is 50 years, and there is a density of around 4600 plants per hectare.

The grapes are harvested by hand and after a gentle pressing, the juice is fermented for around three weeks in a steel tank on skins. There is pre and post fermentation maceration using the method of submerging the cap for longer, less warm extraction of those vital tannins. Malolactic fermentation takes place in wood and after this the wine is aged in barriques and large wood barrels for around 32 months. The wine is bottled without being filtered.

'at the top of the medieval village of Castiglione Falletto, the Vietti wine cellar was founded in the late 1800’s by Carlo Vietti.'