Vietti Barbera d'Asti Tre Vigne 2006
Barbera from Piedmont, Italy
Ruby purple color with ripe red cherry aromas with hints of mineral and vanilla. A dry, medium bodied red wine with refreshing acidity (making it perfect to pair with food) and soft tannins, the Barbera d'Asti Tre Vigne is well balanced with good integration of oak, good complexity and a finish of more red cherries.
Food pairings: Antipasti, rich salads, grilled seasoned vegetables, hearty soups, pastas or with breaded veal, pork, chicken with light sauces.
Wilfred Wong of Wine.com - "Medium ruby color with traces of purple. The nose gives lovely red cherry and vanilla notes with hints of espresso and black fruit. Coffee and black fruit elements expand on the palate and lively acidity provides good structure and length. A finely balanced wine."
Wine Spectator - "Exhibits loads of crushed blackberry and blueberry on the nose. Full-bodied, with light tannins and a bright finish. Concentrated and compacted."
The Wine Advocate - "The 2006 Barbera d’Asti Tre Vigne flows from the glass with a blast of mineral-infused ripe dark fruit, tar, smoke and toasted oak. This medium to full-bodied, brooding Barbera could use another few months in bottle to come together. In this vintage it reveals superb depth and concentration. Anticipated maturity: 2008-2011."
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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.
Customer ReviewsSign In to Add Your Review3.5 }div>3.5 out of 5 stars
- 5 Stars: 1
- 4 Stars: 2
- 3 Stars: 1
- 2 Stars: 1
- 1 Stars: 0
5 ratings, 4 with reviewsTom Frank - Escondido, CA45/29/2008A cross between an aged Chianti and Cab. Smooth on the palat, clean finish.Anthony D'Esposito - Valley Village, CA22/8/2009gwendolyn - Oakland, CA55/22/2009This is everything I love about Barbera - concentrated red fruits, dusty tannins, excellent acidity and a lingering finish. Everything is in balance and it's a great match for many foods.drhamad - Boston, MA43/13/2009I'm very impressed with this wine. For $20 it's smooth, dry and a perfect level of acidity.daizy - Honolulu, HI38/5/2009Not as good as rated. I thought it would open up more with time but it sort of died out. I love Italian wines so perhaps my expectation was a bit too high. I should say, it wasn't what I had anticipated.
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 & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
- 5 Stars: