Barolo, Rocche di Castiglione

    Barolo, Rocche di Castiglione,



    Vietti, Barolo, Rocche di Castiglione, 2011

    Justerini & Brooks Tasting note
    Vietti, Barolo, Rocche di Castiglione, 2011

    Vietti's flagship vineyard Rocche, from the Castiglione commune, is planted on blue clay soils and faces south east. It is one of the legendary cuvees in Piedmont and was one of the very first single Cru Barolos to be bottled and sold, back in 1961. 2011 marks its 50th year. The wine is typically very tight-knit and intense, Rocche always needs a lot of time in bottle to reveal its full potential. A complex, if reserved wine betraying high toned red fruit, flower and mineral notes, complex touches of saddle leather, with straight, clear, racy fruit character clasped by a firm but fine-grained tannic grip.



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    This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.


    The history of the Vietti winery traces its roots back to the 19th century, but it was only at the beginning of the 20th century that Vietti started to bottle up its own wines. Patriarch Mario Vietti, started in 1919 with the first Vietti wines and sold most of the production in Italy. Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery soon grew to one of the top-level producers in Piemonte and was one of the first wineries to export its wines to, among others, the USA. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero), a radical concept at the time. The Currados have three children, Emanuela, Elisabetta and Luca involved in production and marketing. The estate now stands at 35 hectares and the cellars are based in Castiglione Falleto. After the fermentation in steel tanks the Barolo is aged for 24 months in large Slavonian oak casks and bottled without filtration. The Cru Barolos undergo the same process in addition to an extra six months’ ageing in smaller oak barriques. These are some of Barolos very best.

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