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Barolo Vietti Monvigliero 2019 Magnum
Barolo Vietti Monvigliero 2019 Magnum
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Vietti's Barolo 'Monvigliero' is made with 100% Nebbiolo grapes grown on the Monvigliero hill, historically recognized as the most important in Verduno and one of the most prestigious in the entire Barolo production area. It ages for approximately 24 months in oak barrels.
In summary
Awards & Recognition
95/100
How to taste it
Visual tasting
Clear, ruby red in color with evident garnet reflections. Consistent.
Olfactory tasting
Intense, full-bodied, and very refined. Notes of marasca cherry in alcohol, plum, violet, licorice, tobacco, cola, clove, leather, balsamic, and ethereal notes.
Taste tasting
Dry, warm, quite smooth, fresh, tannic, and savory. A young wine with infinite aging potential.
What to pair wine with Barolo Vietti Monvigliero 2019 Magnum
Vietti's Barolo ''Monvigliero'' pairs well with stews, grilled meats, mature cheeses, and game.
Contains sulfites.
Vietti's Barolo 'Monvigliero' is produced with 100% Nebbiolo grapes grown on the hill of the same name, historically recognized as the most important in Verduno and one of the most prestigious in the entire Barolo production zone. The soil is calcareous-clayey with the presence of Sant'Agata marl, and it enjoys a south/southwest exposure. The altitude is approximately 240 meters above sea level, the average age of the vines is approximately 44 years, and the density is approximately 4,500 plants per hectare. 2018 was the first vintage of this highly important cru under the Vietti label. The grapes are harvested strictly by hand, and approximately 60% of the grapes are vinified whole, while the remaining 40% are destemmed, pressed, and sent to stainless steel tanks for maceration and alcoholic fermentation. After five days of cold pre-fermentation, fermentation begins by raising the temperature. Alcoholic fermentation lasts approximately four weeks in stainless steel tanks in contact with the skins with regular pumping over. This period includes pre- and post-fermentation cold maceration using the traditional submerged cap method. Malolactic fermentation takes place in wood. It ages for approximately 24 months in oak barrels.
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