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Vietti • Barolo Riserva Villero 2009
100 RP

eRobertParker.com | 100

x close In a word, the 2009 Barolo Riserva Villero is magic. I'm not sure I understand how Luca Currado does it. With his wizard's wand, he achieves a level of purity and intensity that I have rarely ever seen in Barolo or any other Italian appellation for that matter. The wine is centered and balanced at its core, but its aromas and flavors are absolutely explosive at the same time. The bouquet delivers dark fruit, tobacco, white truffle, balsam herb and grilled rosemary. The tannins are structured with a vein of supple sweetness. This wine undergoes malolactic fermentation in large barrel and is left to develop on the fine lees without racking. It is largely made in reduction to establish that crunchy and firm quality you feel in the mouth. This special Riserva was not made in 2008. However, it was produced in 2007, 2006, 2004, 2001, 1997, 1996, 1990, 1989 and 1982. Luca is planning to make it in 2013, and that's great news for all.

Vietti • Barolo Riserva Villero 2009

Availability: Out of stock

Bottle Price: HK$3,180.00

Special Price: HK$2,880.00

Additional Information

Product Code IT-01025
Varietal Red Wine
Country Italy
Region No
Vintage 2009
Grape Variety Nebbiolo
Bottle Format 750 ml
Style Complex, Elegant, Floral, Medium

Details

Total production for the 2009 vintage was 3,593 standard bottles, 100 magnums, 5 double magnums.

Grapes variety: 100% Nebbiolo, Michet Subvariety

Vineyard: Located within the village of Castiglione Falletto, the Villero vineyard faces South/South-west and covers an area of a little less than one hectare.
The vines are 41 years of age on average and are planted at a density of 4,000 per hectare.
The 2009 vintage was harvested on September 25th, and yielded around 35 hectoliters of wine per hectare.

Soil: Moderately clay and compact, with evident white and blue marlstone.

Winemaking: After alcoholic fermentation in steel tanks lasting 24 days at a temperature of between 28 and 32 degrees Celsius, the wine macerated on the skins for a total of 16 days. It was then transferred immediately into small barrels for malolactic fermentation and into bigger oak casks for further aging.