Vietti 'Trevìe' Barbera d'Asti, Piemonte, Italy 2023
Founded in 1873 by Carlo Vietti at the highest point of the medieval village of Castiglione Falletto, Vietti is one of the Langhe's most storied estates. Its modern identity was shaped by Alfredo Currado, who joined the family in the 1950s and introduced two of Italian wine's most consequential innovations: one of the first single-cru Barolo bottlings in 1961 (Rocche di Castiglione), and the first commercial single-variety vinification of Roero Arneis in 1967 — rescuing the grape from near extinction. Artist labels, introduced in 1974, became another signature. Alfredo's son Luca Currado led the estate from the 1990s through 2016, when the Krause family of Iowa acquired the winery, bringing financial resources that enabled the acquisition of additional premier Barolo crus. Luca and Elena Currado departed in early 2023; the estate is now fully under Krause family stewardship, with winemaking led by Eugenio Palumbo. While Vietti's reputation rests on Barolo, its Barbera d'Asti program is equally serious: Trevìe — formerly labeled Tre Vigne through 2021, renamed due to labeling regulations beginning with the 2022 vintage — draws from the same La Crena vineyard in Agliano Terme that sources Vietti's flagship single-vineyard Barbera, complemented by adjacent hillside parcels in the grand cru zone of Asti.
- WINEMAKER: Eugenio Palumbo
- FARMING: Practicing Organic
- VARIETY: 100% Barbera
- TERROIR: Barbera d'Asti DOCG. Primary source: La Crena vineyard, Agliano Terme, province of Asti — considered one of the grand cru zones of the denomination — supplemented by adjacent parcels in the surrounding Monferrato hills. Average vine density 4,500 plants per hectare.
- VINIFICATION: Pre-fermentation cold maceration in stainless steel. Alcoholic fermentation in stainless steel, approximately 2 weeks, with frequent daily pump-overs and délestage. Post-fermentation maceration on skins. Malolactic fermentation completed in oak. Unfiltered. Vegan.
- AGING: 12 months in a combination of barriques, large oak casks, and stainless steel.
- TASTING NOTES: Ruby red with violet highlights. Mineral and vanilla notes on the nose with ripe red cherry and a touch of dark berry. Medium-bodied with crisp acidity, soft tannins, good oak integration, and a clean red cherry finish.
- FOOD PAIRINGS: Pasta with meat sauces, risotto, veal, pork, roasted poultry, Piemontese antipasti.
Vietti 'Trevìe' Barbera d'Asti, Piemonte, Italy 2023
Founded in 1873 by Carlo Vietti at the highest point of the medieval village of Castiglione Falletto, Vietti is one of the Langhe's most storied estates. Its modern identity was shaped by Alfredo Currado, who joined the family in the 1950s and introduced two of Italian wine's most consequential innovations: one of the first single-cru Barolo bottlings in 1961 (Rocche di Castiglione), and the first commercial single-variety vinification of Roero Arneis in 1967 — rescuing the grape from near extinction. Artist labels, introduced in 1974, became another signature. Alfredo's son Luca Currado led the estate from the 1990s through 2016, when the Krause family of Iowa acquired the winery, bringing financial resources that enabled the acquisition of additional premier Barolo crus. Luca and Elena Currado departed in early 2023; the estate is now fully under Krause family stewardship, with winemaking led by Eugenio Palumbo. While Vietti's reputation rests on Barolo, its Barbera d'Asti program is equally serious: Trevìe — formerly labeled Tre Vigne through 2021, renamed due to labeling regulations beginning with the 2022 vintage — draws from the same La Crena vineyard in Agliano Terme that sources Vietti's flagship single-vineyard Barbera, complemented by adjacent hillside parcels in the grand cru zone of Asti.
- WINEMAKER: Eugenio Palumbo
- FARMING: Practicing Organic
- VARIETY: 100% Barbera
- TERROIR: Barbera d'Asti DOCG. Primary source: La Crena vineyard, Agliano Terme, province of Asti — considered one of the grand cru zones of the denomination — supplemented by adjacent parcels in the surrounding Monferrato hills. Average vine density 4,500 plants per hectare.
- VINIFICATION: Pre-fermentation cold maceration in stainless steel. Alcoholic fermentation in stainless steel, approximately 2 weeks, with frequent daily pump-overs and délestage. Post-fermentation maceration on skins. Malolactic fermentation completed in oak. Unfiltered. Vegan.
- AGING: 12 months in a combination of barriques, large oak casks, and stainless steel.
- TASTING NOTES: Ruby red with violet highlights. Mineral and vanilla notes on the nose with ripe red cherry and a touch of dark berry. Medium-bodied with crisp acidity, soft tannins, good oak integration, and a clean red cherry finish.
- FOOD PAIRINGS: Pasta with meat sauces, risotto, veal, pork, roasted poultry, Piemontese antipasti.