Vietti Langhe Freisa Vivace 2019 750ml

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$35.00

Ruby-red colour, with a floral and ripe fruit aroma and hints of blackberry. Full-bodied wine, with a crisp acidity, rich and soft tannins, finesse and excellent balance, great complexity and a long lingering finish. This wine is slightly sparkling.

100% Freisa./ ABV 14%

23 in stock

SKU: 6112-12585 Categories: , , , Tags: , , , , ,

Description

The Vietti family has been producing wine for four generations in Castiglione Falletto, at the heart of the Barolo area. Carlo Vietti founded the winery in the 1800s and his son Mario and the next generations carried on his legacy, focusing on improving the production.
Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) 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.
Today, the winery is in the hands of Luca Currado Vietti and is considered to be one of the very best Piedmont producers. Their wines are highly sought-after, with beautifully designed labels as well as wonderful wine. In 1970, Alfredo and Luciana decided to support to some local artists and have selected labels turned into artworks. Artists such as Gianni Gallo, Eso Peluzzi, Pietro Cascella, Mino Maccari, Pier Paolo Pasolini, Claudio Bonichi, Valerio Miroglio, Pierflavio Gallina, Gioxe de Micheli, have had their works displayed to a much wider audience via the bottles of Vietti wines. In 1996 the most recent artist series label came from American realist Janet Fish on Vietti’s 1990 Barolo “Villero.” The whole collection of artist labels was shown at the Museum of Modern Art of New York

Additional information

Weight 2 lbs
Winemaking

Fermentation starts with part of the whole clusters. A small portion of unfermented must is removed from the pressed part and added before bottling.
Alcoholic fermentation lasts about 15 days with a limited number of foulage and pumping over operations. After racking, the wine undergoes a slow malolactic fermentation that lasts until late spring.
When completed, the whole mass is bottled and continues the fermentation process in the bottle. This is a fundamental process to “create” the typical bubble perceived on the palate.

Aging

The bottles need to be kept upright in a cool room to regularly complete fermentation. Wine to be served at 10-12 C°. It has a good aging potential, as the natural CO2 is the best antioxidant known.

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Seller Information

  • Store Name: Stella’s Juice Box
  • Seller: Stella's Juicebox
  • Address: 983 Manhattan Ave
    Brooklyn, NY 11222
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