Vietti Masseria Barbaresco 2005 Front Label
Vietti Masseria Barbaresco 2005 Front Label

Vietti Masseria Barbaresco 2005

  • WS94
  • RP94
  • WE92
  • W&S92
750ML / 14% ABV
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  • RP94
  • RP93
  • RP93
  • W&S93
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750ML / 14% ABV

Winemaker Notes

Pale ruby color, slight garnet hue, with intense aromas of ripe bing cherries with intricate complexities of minerals, tea leaves and rose petals. With firm, ripe tannins, crisp acidity and feminine and round structure, this Barberesco shows incredible finesse with excellent balance, integration and a long, lingering finish.

Critical Acclaim

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WS 94
Wine Spectator
There is such purity of fruit in this. Has a fabulous nose, with aromas of blackberry, raspberry and flowers. Full-bodied, with silky tannins and a long finish. Structured. Best after 2013. 450 cases made.
RP 94
Robert Parker's Wine Advocate
I remember being blown away by the 2005 Barbaresco Masseria when I tasted it from barrel late in 2007. Now that the wine is in bottle it is every bit as impressive as my early tastings suggested. This is a Barbaresco that veers into Barolo territory in its scale, massive concentration and sheer opulence of fruit. An intense, super-ripe Barbaresco, it continues to improve in the glass, as its core of dark fruit gradually emerges from a wall of tannins. The wine shows utterly amazing integrity in its fruit and phenomenal balance, although patience is warranted. Vietti has produced yet another gem in the 2005 Barbaresco Masseria. Anticipated maturity: 2011-2021.
WE 92
Wine Enthusiast
A jaw-dropping tangle of complexity on the nose, with vanilla, mocha and cherry pie filling aromas. The concentrated palate shows serious aromas of tar, earth and leather, giving way to smoke, cherry and barbecue on the long finish. Give the tannins several years to smooth out before drinking.
W&S 92
Wine & Spirits
From a cru near Nieve planted with 40-year-old vines, Masseria in '05 is a plush expression of Barbaresco. It feels rich and full when first poured, all sweet cherry fruit and oak spice flash. The flavors integrate with air, the oak aromas shifting toward savory tobacco and cedar while the fruit becomes gentle and subtle. It's at once sleek and vibrant. Decant for a grilled rib eye.
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Vietti

Vietti

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Vietti, Italy
Vietti The Vietti Team Winery Image

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.

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A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.

Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.

Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.

MSW62909051_2005 Item# 96098

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