2019, Vietti, Barbaresco Roncaglie

Refined and elegant, with red and dark fruits enriched by oak spice and enveloped in soft, silky tannins, finishing with a distinctive almond note that lingers gracefully.

About the Winery: The Vietti family has produced fine wines from the heart of the Langhe since the 1800s, when Carlo Vietti founded the estate in Castiglione Falletto. In the late 1950s, Alfredo Currado, husband of Luciana Vietti, pioneered the concept of single-vineyard crus in Barolo and Barbaresco, producing the estateof first cru Barolo in 1961. Alfredo also revived the nearly extinct Arneis grape, earning the nickname ‚¬œFather of Arneis.‚¬ Passionate about art, Alfredo and Luciana began featuring commissioned artworks on Vietti labels in 1974. Today, following the acquisition by the Krause family in 2016 and under winemaker Eugenio Palumbo, Vietti remains one of the most celebrated names in Piedmont, recognised for precision, depth, and terroir expression. In 2022, Vietti was named *Winery of the Year* by Antonio Galloni of *Vinous*.

Vintage: The 2019 growing season began dry, followed by beneficial spring rainfall that replenished water reserves before a hot summer with regular showers. Septemberof balanced weather allowed for perfect phenolic ripening, producing grapes of great concentration and freshness. This was an outstanding vintage in Piedmont, delivering wines of structure and longevity.

Vineyard: The grapes come from the *Roncaglie* MGA (Menzione Geografica Aggiuntiva), one of the most renowned vineyard sites in Barbaresco. The vineyardof limestone- and clay-rich soils, combined with its south to south-westerly exposure and 280-metre elevation, promote optimal sun ripening and balance. The Guyot-trained vines average 34 years of age and are planted at a density of 4,600 vines per hectare. Sustainable practices are employed, and all grapes are manually harvested to ensure precision and fruit integrity.

Winemaking: Fermentation took place in stainless steel over three weeks, including cold soak and post-fermentation maceration using the traditional submerged-cap method. Gentle pump-overs oxygenated the must and enhanced colour and tannin extraction. Following fermentation, the wine underwent malolactic conversion and matured for 30 months in large Slavonian and French oak casks, allowing the tannins to integrate and the flavours to evolve harmoniously.

Appearance: Garnet red with luminous ruby highlights, showing depth and clarity.

Aroma: Expressive notes of red cherry, plum, and rose petals, layered with hints of spice, cedar, and almond.

Palate: Refined and full-bodied, offering red and dark fruits complemented by oak spice and enveloped in silky tannins. A delicate almond note lingers on the finish, adding depth and signature finesse.

Body: Full-bodied with refined structure and balance.

Acidity: Bright and fresh, providing lift and ageing potential.

Cellaring Potential: Drink now or cellar for 10‚15 years to develop savoury, truffle, and tobacco complexity.

Perfect Pairing: Excellent with veal scaloppine, roast duck, or porcini risotto; also pairs beautifully with mature cheeses such as Parmigiano-Reggiano.

Serving Temperature: Serve at 17‚18°C to highlight aromatics and finesse.

Contains sulphites. Information correct to the best of our knowledge at time of publication and subject to change according to vintage.