The history of the Vietti winery traces its roots back to the 19th Century. The estate, which has been in the Vietti family for four generations, is based in the village of Castiglione Falletto in Piedmont’s Langhe region. In 1919 Mario Vietti transformed the family’s farm into a grape growing and wine producing business, creating the first Vietti labeled wines. Alfredo Currado married Mario’s daughter Luciana and made a name for Vietti’s single-vineyard Barolo and Barbera. He also put the native Piedmont varietal Arneis on the wine map. In 1990 Alfredo and Luciana’s son Luca joined the family business as winemaker after working at California’s Simi Winery, Opus One and Long Vineyards, and Bordeaux’s Mouton- Rothschild. His innovative winemaking utilizes a unique combination of modern and traditional practices. He eliminated equipment that measures acid and tannin levels in favor of a more intuitive approach. Vietti organically farms more than 25 single vineyards with vines up to 90 years of age.
| Wine Spectator 94 points (Oct 8 2014)
Tight and firm, with telltale tannins coating the cherry, plum, leather and tobacco flavors. Shows density and persistence, ending with a chalky sensation and lingering with fruit and spice notes. Built for the long haul. Best from 2018 through 2033.B.S.
Wine Advocate 95 points (Jul 2014)
With recently expanded acquisitions in this vineyard cru, the 2010 Barolo Lazzarito shows an expansive personality with pretty tones of crushed rose and red berry fruit that give the wine a delicate, feminine approach. Like the other wines in Luca’s portfolio of new releases, this Barolo is years away from its prime drinking potential. The next ten years should see a steady evolution of aromas stemming from the spice, tar and licorice layers already on display despite the wine’s young age. The mouthfeel is fine and polished with a great sense of purity and balanced freshness. Drink: 2018-2035.
|Variety: 100% Nebbiolo
Vineyard: single vineyard Lazzarito in Serralunga with 4.300 plants by ha. 35 years old.
Production in wine by ha: 28 hl.
Harvest: 13th to 15th of October
Vinification: 11 days in steel tank for the alcoholic fermentation at 30° C. Aged for 14 months in French oak barrels and for other 14 months in
Slovenian oak cask, than moved in a steel tank until the bottling.