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Vietti

2004 Vietti, Barolo, Villero Riserva

Italy Nebbiolo Piedmont Barolo Villero 750ML

Wine Advocate

96

Vinous

95
/
2004 Vietti, Barolo, Villero Riserva
Vietti

2004 Vietti, Barolo, Villero Riserva

Italy Nebbiolo Piedmont Barolo Villero 750ML

Wine Advocate

96

Vinous

95
/
12 In Stock
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Perhaps the most emblematic of the Barolo region, the Vietti label is renowned worldwide for incredible quantity and delicious, approachable and age-worthy wines. An estate with winemaking roots more than 150 years ago, Vietti's holdings are enviable with nearly every top cru represented over their 75 hectares of vineyards.

Vietti

Carlo Vietti began the Vietti family winemaking journey in 1873, though it was in the mid-20th century with Alfredo Currado's entrance to the family through marriage that the winery began to truly set themselves apart with single-cru bottlings and decorative, artistic labels.

Though difficult to believe, Barolo only became a DOC in 1960; in 1961, Vietti released the Rocche di Castiglione cru for the first time, one of the very first single-cru labels ever released from Barolo. Today under new direction, the Vietti label is widely-known as one of impeccable quality from their approachable Barbera and Langhe labels to their incredibly age-worthy Barolos, be it the blend of crus in Castiglione or the famed Barolo Villero Riserva, routinely one of Piedmont's best wines each vintage.

Vineyard work is done entirely sustainably, with the estate recognized as a UNESCO World Heritage Site. Winemaking is done in a largely traditional method, utilizing submerged-cap macerations for all Nebbiolo wines, and extended aging in large oak barrels.

Meet the Producer

Vietti

Perhaps the most emblematic of the Barolo region, the Vietti label is renowned worldwide for incredible quantity and delicious, approachable and age-worthy wines. An estate with winemaking roots more than 150 years ago, Vietti's holdings are enviable with nearly every top cru represented over their 75 hectares of vineyards.

Carlo Vietti began the Vietti family winemaking journey in 1873, though it was in the mid-20th century with Alfredo Currado's entrance to the family through marriage that the winery began to truly set themselves apart with single-cru bottlings and decorative, artistic labels.

Though difficult to believe, Barolo only became a DOC in 1960; in 1961, Vietti released the Rocche di Castiglione cru for the first time, one of the very first single-cru labels ever released from Barolo. Today under new direction, the Vietti label is widely-known as one of impeccable quality from their approachable Barbera and Langhe labels to their incredibly age-worthy Barolos, be it the blend of crus in Castiglione or the famed Barolo Villero Riserva, routinely one of Piedmont's best wines each vintage.

Vineyard work is done entirely sustainably, with the estate recognized as a UNESCO World Heritage Site. Winemaking is done in a largely traditional method, utilizing submerged-cap macerations for all Nebbiolo wines, and extended aging in large oak barrels.

The Wine Advocate

Wine Advocate

96

The recently-bottled 2004 Barolo Villero is simply awesome. A vivid, multi-dimensional wine, the Villero emerges from the glass with layers of dark cherries, spices, violets, smoke, minerals, licorice and tar. The level of precision and clarity here is simply mind-boggling. Readers will have to wait until 2011 to get their hands on this gem, but any bottle opened before 2016 (at the very earliest) is likely to be a purely academic exercise. The Villero spent a whopping 46 months in oak, virtually all of it large cask. Anticipated maturity: 2016-2034. I sampled a mind-boggling array of outstanding – and often profound – wines in my marathon tasting session with proprietor and winemaker Luca Currado. The 2006 Barolos are nothing short of spectacular and the 2007s may be even better! I should note that Vietti plans to release a 2006 Barolo Riserva Villero, but that wine is years from seeing the light of day. The Barolos are vinified in stainless steel, then racked into French oak for the malolactic fermentation, where the wines remain for a few months. The majority of aging takes place in large, neutral casks. Over the last few years, the use of French oak has become more measured and the Barolos are now among the elite wines of the region in virtually every vintage. In short, there seems to be no end to this estate’s ambition. Frankly, I wish there were more wineries setting their sights on this level of quality.

Vinous

Vinous

95

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.

What the Critics are Saying

The Wine Advocate

Wine Advocate

96

The recently-bottled 2004 Barolo Villero is simply awesome. A vivid, multi-dimensional wine, the Villero emerges from the glass with layers of dark cherries, spices, violets, smoke, minerals, licorice and tar. The level of precision and clarity here is simply mind-boggling. Readers will have to wait until 2011 to get their hands on this gem, but any bottle opened before 2016 (at the very earliest) is likely to be a purely academic exercise. The Villero spent a whopping 46 months in oak, virtually all of it large cask. Anticipated maturity: 2016-2034. I sampled a mind-boggling array of outstanding – and often profound – wines in my marathon tasting session with proprietor and winemaker Luca Currado. The 2006 Barolos are nothing short of spectacular and the 2007s may be even better! I should note that Vietti plans to release a 2006 Barolo Riserva Villero, but that wine is years from seeing the light of day. The Barolos are vinified in stainless steel, then racked into French oak for the malolactic fermentation, where the wines remain for a few months. The majority of aging takes place in large, neutral casks. Over the last few years, the use of French oak has become more measured and the Barolos are now among the elite wines of the region in virtually every vintage. In short, there seems to be no end to this estate’s ambition. Frankly, I wish there were more wineries setting their sights on this level of quality.

Vinous

Vinous

95

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.