The Barolo ‘Castiglione’ is Vietti's interpretation of a classic Barolo. The grapes for producing this wine are sourced from various very important small vineyards located all over the Barolo region.
Geology: calcareous and clayey soil. The age of the grapevines is between 10 and 45 years old; they are trained in the Guyot trellis system, with an average density of about 4,500 plants per hectare.

On the palate it is classic, quite rich and powerful, with notes of alpine herbs and leather on its finish. The tannins are very well-integrated in the fruit structure of the wine.

Stewed meats, wild game, red meats and seasoned cheeses.

Barolo D.O.C.G

All the different single vineyards are vinified and aged separately, each of them with a different winemaking procedure, with the aim to highlight the typical characteristics of their specific “terroir”. Hand-picked in October, the grapes have been destemmed and gently crushed before bringing them into stainless steel tanks for the alcoholic fermentation. They have spent between three to four weeks in contact with their skins. This time includes the pre- and post-fermentation maceration, using the traditional submerged cap method. Malolactic fermentation takes place in oak.

The wine has been aged for about 30 months in large oak casks and, a small amount, also in barriques; after this all parcels are carefully blended before bottling. It was bottled without filtration.