Barbaresco Masseria 2015 - Vietti

Barbaresco Masseria 2015 - Vietti

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€59.80
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Barbaresco Masseria by Vietti was born from Nebbiolo grapes grown in 1.4 ha of vineyard in Treiso. The vineyard is 40 years old and is trained in Guyot system, the exposure is full south and soil is limestone-clay. Grapes, once harvested, are vinified through alcoholic fermentation activated by indigenous yeasts and maceration lasts 15 days in stainless steel vats. In the cellar are performed daily pumping through the application of an old system called submerged cap. The wine is then passed in barrels where the malolactic fermentation takes place until late spring and is aged for 26 months.

WINE DESCRIPTION

It comes from Nebbiolo grapes grown in the 1.4 hectares of vineyard property in the municipality of Treiso. The vineyard is 40 years old and is cultivated with guyot, the exposure is full south and the calcareous-clayey soils. The grape, once harvested, was vinified by alcoholic fermentation activated by indigenous yeasts and 15-day maceration in steel tanks. Daily replacements are carried out in the cellar by applying an ancient system known as "submerged cap". The wine is then passed in barrique where malolactic fermentation takes place until late spring and is refined for 26 months.

TASTING NOTES

Ruby color, with light garnet hues. Intense aromas of ripe cherries with complex mineral notes, tea leaves and rose petals. Severe and mature tannins, fresh acidity and round and feminine structure. This Barbaresco shows an incredible finesse, an excellent balance and a long and persistent finish.

AGING CAPACITY

Wine with great evolutionary perspectives.

SMALL TIPS

Taste it at a temperature of 16 ° C combined with beef cheek in red wine.

Data sheet

Winery
Vietti
Denomination
DOCG Barbaresco
Variety
100% Nebbiolo
Nation
Italy
Production area
Neive
Region
Piedmont
Year
2015
Gradation
14,0%
Bottle
75 cl
In Vineyard
Manure as a natural fertilizer, use only copper and sulfur as a pesticide
Vinification
During the alcoholic fermentation, the must will remain for approximately 3 weeks in open-top stainless-steel tanks. Daily délestages, punching downs and open-air pumping overs are actioned daily. The malolactic is done in barriques.
Yeast
Indigenous
Aging
Big oak vasts, barriques and steel tanks for a total of 2 and half years.
Match with
Meats
Typology
Red
Serving Temperature
Temperatura 16°C.
Ideal consumption
From 2019 To 2035
Our judgment
92/100 Great Vintage
Allergens
Sulphites

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