In 1919, Mario Vietti transformed his family farm in Piedmont into vineyards and a production house. By the 1950s, Alfredo Currado, the husband of Mario Vietti’s daughter Luciana, was running the estate and producing wines considered amongst Piedmont’s best. Under Currado’s direction, Vietti became one of the first Italian producers selected for importation into the US. In 1961, Under Alfredo Currado, Vietti became one of the first production houses (tied with Prunotto) to produce a single-vineyard wine in Barolo. This concept that is now standard to the region. In 1967, Alfredo Currado began to replant and experiment with the Arneis varietal, which was nearly extinct at the time. Some refer to Currado as the father of Arneis, which has become Roero’s most famous grape and even made its way to California. Ever since the explosion of international interest in Piedmontese wines that took place in the 1990s, Vietti has consolidated its position as one of the most important and consistent houses in the region.
Terroir and Wines
Vietti’s Arneis comes from Santo Stefano Roero the middle of the Roero region, and this fresh, zesty and slightly savory white shows notes of melon and almond. Vietti’s other white wine, Cascinetta Moscato D’Asti, comes from the finest Moscato grapes from within the estate’s Asti holdings, and the result is a fragrant and sweet-yet-balanced wine with notes of peach and ginger. With the exceptions of the first-tier Dolcetto, Barbera, Nebbiolo and Barolo, all of Vietti’s remaining Barbaresco and Barolo wines are drawn from single vineyards and embody the qualities of each, with the winemaking approach matched to the grapes and terroir; Vietti’s Lazzarito bottling is an explicitly “modern” Barolo, whereas the Rocche di Castiglione is styled after the Barolos of the past; it is in this region that the two main soil types found in Barolo meet, resulting in intensely perfumed and long-lived bottlings. In certain vintages, Vietti produces a reserve bottling from their tiny one-hectare vineyard in Villero, where the winery holds less than 1 hectare.
The winery’s whites, such as their Roero Arneis and Moscato D’Asti, are fermented at low temperatures in stainless steel in order to preserve freshness and acidity. These wines doesn’t see any oak or malolactic fermentation, and the Moscato ABV is arrested at 5.5% via temperature control. All of the estate’s reds see time in Slovenian or French oak prior to bottling. Vietti pioneered the use of smaller barriques and lees stirring in Piedmont, and the house is constantly updating their techniques, whether experimenting with modern production methods or reclaiming ancient ones. Neither cutting edge nor traditionalist, the Vietti’s philosophy is simply to produce the best wine possible from each site in each vintage.