Vietti Nebbiolo Perbacco

Vietti has long been a pioneer and benchmark in Piedmont. From site specific Barolos that range in stylistic interpretation, to the revitalization of Timorasso or Arneis, and to the classics of Barbera and Moscato, the Vietti family has been making spectacular wines that have helped put the region on the world wine map. The grapes for this wine are grown in various selected vineyards sites mostly in the Barolo area and a minor part in Barbaresco. The vineyards soil is made of marl (limestone in combination with clay). Alcoholic fermentation lasts around 3/4 weeks at controlled temperature (28-32). Then we have the malolactic fermentation in steel tanks. Each parcel is processed and aged separately until when they select the ones will be included for the blend of Perbacco or the ones that will keep ageing to become Barolo Castiglione (excluding the parcels from Barbaresco). . Total aging is approximately 2 years. After malolactic done both in barrique and big Slavonian casks, the wine keeps ageing in oak for 2 years. Blending in steel tanks to follow prior bottling. . Food Pairings: Hearty stew, wild game, roasted red meats and sharp, aged cheeses . . . .