The 2021 Vietti Barbera d’Asti is an easy-drinking, crowd-pleasing red with just enough complexity to keep things interesting. You get ripe wild berries, a touch of chocolate and hazelnut, and a juicy cherry core all wrapped in soft, dusty tannins. It’s medium-bodied with lively acidity—classic Barbera—making it super versatile at the table. Aged in a mix of barriques, large barrels, and steel, it’s polished but still fresh and honest. Great value and ready to go now.

James Suckling | JS 91
Published: Aug 7, 2023

This shows notes of chocolate and hazelnuts with ripe wild berries and sweet spice undertones. Medium- to full-bodied with dusty tannins and a bitter chocolate character. Tense with a fruity finish. Drink now.

Vietti.com

Designation: Barbera d’Asti D.O.C.
The grapes are sourced from the La Crena vineyards in Agliano Terme and from several other villages in the hills around Asti. Average density is 4,500 plants per hectare.
Winemaking: the process starts with a pre-fermentation cold maceration, followed by an alcoholic fermentation in stainless steel for approximately 2 weeks, with frequent daily pumping over and délèstage operations. Subsequent post-fermentation maceration on the skins. After racking the wine is moved into barriques for malolactic fermentation.
Description: ruby red color with mineral and vanilla notes. Medium-bodied, dry wine with a crisp acidity (perfect for the whole meal) and soft tannins. This Barbera is very well balanced, with a good complexity and a red cherry finish.

Technical Specs

Alcohol: 14.0%
Closure: Natural Cork
Varietals: Barbera 100%
Aging: Approximately 12 months in barriques, large oak barrels and stainless-steel tanks

Serving Temperature: 16–18°C
Decanting: Decant for approximately 30–60 minutes before serving to allow the wine to open and express its vibrant fruit and aromatic complexity. Extended decanting is generally unnecessary for this naturally fresh and approachable style.
Food Pairing: Excellent with pasta, pizza, tomato-based dishes, roasted and grilled meats, sausages, stews, veal, pork and aged cheeses. Its lively acidity makes it particularly versatile with food, especially rich pasta dishes and hearty Piedmontese cuisine.