The 2020 Vietti Barolo Castiglione is your go-to bottle if you're after a more approachable Barolo that still delivers plenty of character. It’s crafted from a mix of top vineyard sites, and in this warmer vintage, it shows ripe red and dark fruits, hints of cola, smoky tar, and floral lift—lavender, rose, a touch of cranberry. The texture is more generous and rounded than your typical young Barolo, but the tannins are polished and structured enough to give it staying power. It’s drinkable sooner than most, but still has years of life ahead.

Jamessuckling.com | JS 94
Published: Jan 9, 2022

Racy and focused. I like the aromas of lavender, violet and white roses alongside strawberry, cranberry and stone. Medium body, with firm and fine tannins that are long and succulent. It’s fine and polished. Vegan. Needs three to four years to come together.

The Wine Advocate | RP 93
Published: Apr 4, 2024
Drink: 2025-2038

Always a popular choice, the Vietti 2020 Barolo Castiglione (made with a blend of fruit from multiple MGA sites) has a voluptuous approach with dark fruit, cola, wild berry coulis and smoky tar. The wine wears a hot vintage well, with accessible and powdery tannins for near or medium-term drinking. In terms of texture, the Castiglione has a little more brawn and body compared to your standard Barolo. This is an ample release of 70,000 bottles.

Vietti has access to Nebbiolo from 10 MGA sites to make the various wines in its ample portfolio. We also have a new wine to celebrate—the 2019 Barbaresco Riserva Rabajà—that knocks it out of the ballpark with its inaugural release.

Vietti.com

Denomination: Barolo DOCG
Variety: Nebbiolo (100%)

Grapes from one of the most historic vineyards in the entire Barolo area, in the Rocche di Castiglione Falletto. Vineyard with plants from 1940, 1950 and 1968 with southern exposure on steeply sloping terraces. Soil of marly, yellow-bluish composition. Guyot training system with a density of about 4,600 plants per hectare.?Altitude of about 330 m above sea level 

Vinification: Rigorously manual grape harvest on 8 October 2019. Following soft pressing, fermentation lasts about four weeks in a steel tank in contact with the skins with regular pumping over. This time includes pre- and post-fermentation cold maceration which takes place using the traditional submerged cap method.?The malolactic fermentation is carried out in wood.

Aging: Oak barrels for about 30 months.

Description: Ruby red colour. The nose is complex and elegant.?It has notes of mandarin and ripe red fruit, rose petal accompanied by a hint of chamomile. On the palate it is fresh, balanced, silky, enveloping and complete. The tannin is important but already well integrated. Long and persistent finish.?We recommend decanting it a few hours before serving.

Pairings: Land dishes, game, red meats and aged cheeses.