The 2019 Barolo Monvigliero from Vietti is a beautifully elegant expression of Nebbiolo, with bright red berries, wild herbs, floral notes, and spice. Silky, fine tannins and lively acidity give it a graceful, almost weightless feel. Made with 60% whole cluster fermentation, it's layered, pure, and built to age—refined and soulful, just like the vineyard it comes from.

The Wine Advocate | RP 97
Published: Aug 24, 2023
Drink: 2025-2050

This is the wine Luca Currado and Elena Penna are most excited to present. And because this charming couple would leave the helm of the winery shortly after my visit with them, I like to consider the 2019 Barolo Monvigliero a symbolic send-off. Making Nebbiolo from Monvigliero is often a question of technique more than anything else, they tell me, and the learning curve is arduous. This wine sees 60% whole cluster fermentation in a single vat. Having some destemmed grapes makes fermentation easier to control. Family friend Fabio Alessandria of Comm. G.B. Burlotto offered tips on how to avoid volatile acidity or other problems with long maceration times. In fact, Vietti was able to acquire directly from Fabio Alessandria their 8,000-square-meter parcel in Monvigliero located at 300 meters in elevation on a high plain. "He passed the ball to us," says Luca Currado.

I tasted these wines with Luca Currado and Elena Penna at the Vietti winery just a short time before I would learn that they were leaving for good. The couple sold Vietti to American entrepreneur Kyle Krause in 2016. That historic sale would mark a milestone for the Barolo appellation that has appreciated in value almost exponentially since then, driving wine, grape and land prices through the roof. Luca and Elena stayed on these past years to ensure continuity in winemaking, but that handover phase finally came to an end this past winter. The couple was nice enough to call me and assure me that they were ready to leave and feel that Vietti is in very good hands. In fact, they leave an outstanding portfolio of wines, counting eight Barolos, including one new Barolo Riserva reviewed here. Elena Penna is now focused on making a popular Vermouth di Torino, and Luca Currado plants to continue in wine as a consultant. The couple still lives in their house above the winery. On a personal note, I will miss them dearly. Luca and Elena are some of my favorite people in Italian wine, and I look forward to their next moves. I send them my warmest regards.

Wine Enthusiast | WE 97
Published: Dec 1, 2023

Alluring aromas of wild red berries, medicinal herbs and sweet and savory spices with subtle tea aromas swirl in the glass. The lifted palate is almost weightless before it gives juicy cherry notes and crushed wildflower flavors, finishing with elegant tannins and nearly perfect acidity.

Jamessuckling.com | JS 96
Published: Jun 21, 2023

Lots of dried flowers on the nose with hibiscus and raspberry character. Full-bodied with salty brine undertones to the pure fruit and citrus flavors. Well-integrated tannins. Transparent. Clear. 60% whole cluster fermentation with natural yeast. Vegan. Best after 2028.

Decanter | D 94
Published: Nov 30, 2023

This charming red is delicate and smooth, evoking cherry, boysenberry, violet and spice flavors, with superb balance and a lingering aftertaste that echoes the main flavor themes. Best from 2025 through 2042. 267 cases made, 30 cases imported.

Vietti.com

Designation: Barolo D.O.C.G.

Grape Variety: Nebbiolo 100%

The “Monvigliero” hillside vineyard has long been considered the most significant cru in Verduno and one of the most valuable in the entire Barolo winegrowing region. Limestone and clay-rich soil with Marls of Sant’Agata, and a south/south-western exposure. Altitude around 240 m asl; the average age of the vines is 44 years, with a density of around 4.500 plants per hectare.

Winemaking: this vineyard is historically recognised as one of the most suitable for whole-grape winemaking. The fermentation takes place in stainless steel tanks with 60% whole bunch grapes; the remaining part is destemmed and crushed. After a few days of pre-fermentation cold maceration, alcoholic fermentation takes place, which lasts approximately 3 weeks with some punching-downs and pumping-overs. Malolactic fermentation takes place in wood barrels.

Description: ruby-red color. The nose is intense yet delicate, with notes of ripe red berries and fine spices. The unmistakably elegant hints of wild strawberry, rose and cherry are striking on the palate. The tannins are rounded, silky and persistent. Every ounce of the harmony and balance of this cru —one of the Barolo region’s most special —stands out. A wine that has in its aromatic complexity and gustative depth all its distinctive characteristics.