Vietti Barolo Riserva Villero 2004
Nebbiolo from Piedmont, Italy
The 2004 Vietti Barolo has a very interesting, complex nose, with the right amount of acidity and alcohol.
The Wine Advocate - "All of the elements that make the 2001 so attractive reappear in the 2004 Barolo Riserva Villero, only with even more expressiveness and character. The 2004 is a showstopper loaded with class and pedigree. Seemingly endless waves of explosive fruit stain the palate in this radiant, harmonious Barolo. Everything is simply in the right place, and there is just so much going on in the glass, in all direction. This is another dazzling effort from Vietti. Anticipated maturity: 2019-2034."
Wine Spectator - "Smells enticing, exhibiting notes of cherry and flowers that segue to the sweet spice, floral and tar aromas typical of a mature Barolo. The cherry flavor builds on the palate, backed by a stern structure. A touch austere on the finish now, with excellent potential. Best from 2015 through 2032. 315 cases made."
International Wine Cellar - "Good bright red. Crushed cherry, dried flowers, minerals and menthol on the nose, complicated by spicy oak scents. Extremely tight, dry and penetrating, showing almost painful intensity today in spite of its velvety texture. Classic austere Barolo with a great, slowly mounting, vibrant finish and strong tannins that reach the front teeth. This will need long aging. Luca Currado, who told me that the 1996 bottling of this wine was not yet ready to drink, bottles his Villero as riserva because he feels it needs longer aging in casks than his other three Barolo cru bottlings; if he decides to declassify it, the juice goes into the next vintage of the Castiglione bottling, as the 2005 did. 95+ Points"
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The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. Patriarch Mario Vietti, starting from 1919 made the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business.
Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market.
Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers "single vineyard" or "cru-designated" wines.
Alfredo is also called the "father of Arneis" as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!
With 35 hectares of vineyards, Vietti expects to not only increase production, but having greater control over the vineyards, looks to continually improve from a qualitative perspective. It is poised to excel well into the 21st Century. View all Vietti Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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