Vietti Barolo Castiglione DOCG 2016 Red Wine

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Vietti Castiglione Barolo DOCG 2016

95 pts. James Suckling:

"Tight and focused with racy, fine tannins. I like the bright fruit and vivid acidity. Cedar, berry and white-truffle flavors. Tight and linear. Needs time to open. Try after 2022."

94+ Wine Advocate:

"The Vietti 2016 Barolo Castiglione opens to a grounded and authentic profile with hints of mint, balsam herb and tilled earth. The primary fruit is neatly folded into all those other components, and all received equal billing when the final results are counted. The entry-level Castiglione is always the most accessible of Vietti's Baroli, but this vintage shows a heightened level of intensity, complexity and freshness. Those silky tannins are followed by beautiful menthol brightness. This is a real charmer. -Monica Larner

"I can’t think of too many estates in Piedmont that have raised the bar higher than Vietti has over the last decade. Virtually every wine that emerges from these cellars is outstanding, and many are profound. Winemaker Luca Currado and his staff have built upon early successes, reaching an unprecedented level of consistency and quality across their entire range." - Wine Advocate

94 Vinous:

"The 2016 Barolo Castiglione is a dazzling wine that will show readers just how compelling this vintage is, even among entry-level wines from top producers. Rich, ample and explosive, the 2016 possesses tremendous richness and resonance from the very first taste. Bright red cherry and red plum fruit, wild flowers, mint, blood orange and spice build as this sumptuous, dramatic Barolo shows all it's got. As always, the Castiglione is built on a core of fruit from Ravera. In 2016, the Castiglione benefits from the inclusion of several new sites, including Ginestra, Mosconi, Bricco Ravera (in Monforte), Le Coste, Costabelle, Meriame, Briccolina and Codana. All I can say is: What a wine!" -Antonio Galloni

FROM THE WINERY

Grapes: 100% Nebbiolo

Winemaking: The grapes are selected from small vineyards spread in the Barolo region. The vines are between 9 and 42 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color.

Aging: The wine is aged for roughly 30 months in oak casks and barriques; all parcels are then carefully blended before bottling.

Food Pairings: Hearty stew, wild game, roasted red meats and cheeses.


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