The 2018 Vietti Barolo Brunate is classic La Morra elegance—with a twist. It’s got that soft floral perfume (think rose and lilac), ripe red berries, and just enough herbal and mineral character—licorice, balsamic, even tar—to remind you it’s serious Barolo. The tannins are polished but firm, thanks to a careful mix of barrique and large oak aging, giving it both finesse and structure. It’s not a blockbuster, but it’s beautifully balanced and refined, ideal for those who prefer precision over power.

The Wine Advocate | RP 95
Published: Jun 23, 2022
Drink: 2024-2048

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.

Vietti is one of the most dynamic wineries in the appellation. Starting with the 2019 vintage, the entire production of Barolo and Barbera is certified organic. This set of new releases comes with three big surprises. There are three new wines in their inaugural release: the single-vineyard Barolo Cerequio (with fruit from La Morra), the Barolo Monvigliero from Verduno and the Barbaresco Masseria, now entirely made with fruit from Roncaglie. The Monvigliero is a wine of special interest as it is made with 60% whole cluster fruit in collaboration with colleagues over at Borgogna. I also recently read that Luca Currado Vietti actually created a shared investment in Monvigliero in 2018 (for an 8,000-square meter plot in the MGA) with a group of 10 American investors. Luca could not buy the property outright, but under the terms of the shared agreement, the investor group retains 45% of the production each year, released under the Vietti label, and Luca is left with the remaining 55%. The question is: What will he do with his share of that precious fruit?

Jamessuckling.com | JS 94
Published: Mar 3, 2022

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. 

Jancisrobinson.com | JR 17
Published: May 24, 2023
Drink: 2023-2030

Pale garnet. A vegy note on the nose and a little sweet and definitely tarry on the palate. Drying finish.

Vietti.com

Designation: Barolo D.O.C.G
Grapes: 100% Nebbiolo 
Winemaking: The grapes are selected from the historical cru Brunate, located in La Morra, on the south side towards Barolo, with 4,600 plants per hectare. The average age of the vines is 53 years old, the soil is a mix of limestone and clay. Grapes are gently crushed and fermented for 3 weeks in stainless steel tank with skin contact. This time includes pre- and post- fermentative maceration with the traditional method of submerged cap. Malolactic is done in barriques. 

Aging: The wine is aged for approximately 30 months between French oak barrels and Slovenian oak casks

Description: Intense ruby red. Dry, with generous body, harmoniously balanced and velvety texture. Classic, ripe red-fruit, long finish, rich and very elegant. Spices, violet, plums and intense tar, very typical for the Brunate vineyard.

Food Pairings: Red meats, roasts, wild game