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Vietti 'Tre Vigne' Dolcetto d'Alba 2018
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Vietti 'Tre Vigne' Dolcetto d'Alba 2018

$21.33$16.95
 
Geographical location of the vineyard: Bussia in Monforte d`Alba Grape from which it is produced: Dolcetto. Aging: six months in stainless steel tanks, several months in botle before shipment. Organoleptic characteristics: Bouquet: delicate but well defined, vinous, berries. Taste: dry, velvety, slightly almond, full, well balanced. Gastronomy: poultry, white meat roasts, soups and main dishes. Serving temperature: 16°C - 63°F.
Item ID: #33944
Shelf at store17d
Size: 750mL (wine)

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Geographical location of the vineyard: Bussia in Monforte d`Alba Grape from which it is produced: Dolcetto. Aging: six months in stainless steel tanks, several months in botle before shipment. Organoleptic characteristics: Bouquet: delicate but well defined, vinous, berries. Taste: dry, velvety, slightly almond, full, well balanced. Gastronomy: poultry, white meat roasts, soups and main dishes. Serving temperature: 16°C - 63°F.

Vietti Winery

View all from Vietti Winery
The Vietti winery, managed by the family's fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont's famous "Langhe" wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil.
Although the family has made wine for two centuries, the first Vietti-labeled wines were produced by third-generation Mario, who transformed the family's farm into a grape growing winery. In 1952 Alfredo Currado married Mario's daughter Luciana and made a name for Vietti's single-vineyard Barbera and Barolo. 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, Long Vineyards and Bordeaux's Mouton-Rothschild. His innovative winemaking utilizes a unique combination of the modern and traditional. Luca's focus on terroir is reflected in his careful cultivation and organic farming of more than 25 single vineyards. Recently he eliminated equipment that measures acid and tannin levels in favor of a more intuitive, and wine-specific approach, and also stopped publishing tasting notes, preferring that wine critics and drinkers apply their own perceptions and preferences to his wines.

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