Vietti Barolo "Brunate" DOCG 2018 (Piedmont, Italy) - [WA 95] [WS 95] [TWI 94] [JS 94] [VM 94]

Vietti Barolo "Brunate" DOCG 2018
(Piedmont, Italy) - [WA 95] [WS 95] [TWI 94] [JS 94] [VM 94]

Regular price $250.00 Sale price $224.97 Save $25.03

WA95 WS95 TWI94 JS94 VM94
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Located in the heart of the Langhe hills, at the top of the village of Castiglione Falletto, the Vietti wine cellar was founded in the late 1800s by Carlo Vietti. Alfredo Currado married Luciana Vietti and is largely responsible for the resurrection of the Arneis grape. Today the estate is led by Luca Currado Vietti and his wife Elena.

In 2016 the historic winery was acquired by Krause Holdings, enabling Luca and Elena Currado, the fourth generation in charge of the Vietti brand, to add a number of prized crus to the estate’s holdings, all while maintaining the family approach for which the cellar has always been known.


 The grapes are selected from the historical Cru Brunate, located in La Morra, on the south side towards Barolo, with about 4,600 plants per hectare. The average age of the vines is 54 years old; the soil is a mix of limestone and clay. The grapes are gently crushed and fermented for 3 weeks in stainless steel tanks with skin contact. This time includes pre- and post- fermentative maceration with the traditional method of submerged cap. Malolactic takes place in barriques.

Aging: The wine is aged for 32 months in big oak barrels and barriques and bottled without filtration.

Tasting Notes

Intense ruby-red colour. Explosive, powerful and generous nose. Fruity notes of plum, citron and grapefruit, along with spicy overtones. In the glass it gradually shows violet aromas, very typical of the Brunate vineyard. Full and intense on the palate. The tannins are soft, round and velvety, distinctive of the La Morra terroir. Licorice root noticeable on the finish.

Food Pairings:
 Red meats, roasts, wild game

Technical Data

Grapes: 100% Nebbiolo,
Alcohol: 14.37 Alc. by vol.
Total Acidity: 5.77 g/L
Total dry extract: 31.0%

Ratings & Reviews

95 Points - Robert Parker's Wine Advocate: 
"With fruit from La Morra, the mid-weight 2018 Barolo Brunate shows a pretty softness and a delicate side with dried rose, lilac and blue flower. The wine completes malolactic fermentation in barrique and is later moved into large oak casks for aging. This dual oak treatment is part of Vietti's secret recipe for producing the silky tannins and fine texture you taste here. A production of 4,493 bottles, the wine is recognized by that distinctive aromatic finale of licorice and balsam herb." - June, 2022, Monica Larner

94 Points - The Wine Independent:
The 2018 Vietti Barolo Brunate has a subtle nose of delicate smoke, tobacco and cream, with oak spice and a warm nuttiness and violet note on standing. The Brunate vineyard is in the commune of La Morra with a clay limestone soil and an altitude of 300-400m above sea level. The average age of the vines is 55 years old. In spite of the fact that La Morra wines are usually rounder and softer, the tannins were quite present, fine but upright, with a tangy, savory firmness.(Drink 2024-2044)

95 Points - Wine Spectator:
A refined, silky red marked by a mix of rose, strawberry, cherry, eucalyptus and white pepper aromas and flavors. Shows ample structure and fine intensity as this builds to a long, dusty, mineral-tinged finish. Harmonious, firm and fresh. Best from 2026 through 2042. 304 cases made, 73 cases imported.

94 Points - James Suckling:
"Sweet raspberries and strawberries on the nose, as well as some chalky minerals. Full-bodied with a tight bead of fruit and mineral flavors that have a hand on the firm tannins and produce good focus and drive at the end. Needs time to integrate. Try from 2025." - February, 2022, James Suckling


94 Points - Vinous Media:
"The 2018 Barolo Brunate is a deep, layered wine that is going to need at least a few years to come together. Today, the Brunate is quite primary and backward, but all the ingredients are there. Sage, menthol, licorice, dried flowers and spice build with a bit of coaxing." - February, 2022, Antonio Galloni