“I won’t say that Vietti Winery is the best in Piemonte. However, we have always been pioneers in challenging, experimenting, and creating new things.”

Urs Vetter, export director of Vietti Winery, said this during a meeting held at NARA CELLAR in Gangnam, Seoul, on the 18th. The seminar was hosted by NARA CELLAR, the official importer of Vietti wines in Korea.

Urs Vetter, the export director of NARA CELLAR winery, holds a meeting at the NARA CELLAR office in Gangnam, Seoul on the 18th. /Courtesy of NARA CELLAR

Barolo, produced in the Piemonte region in northwestern Italy, is known as ‘the king of wines, the wine of kings.’ It is famously used by the House of Savoy to entertain foreign guests in the 19th century. Barolo is made entirely from the indigenous variety Nebbiolo. It must undergo at least 18 months of oak aging. Due to the characteristics of the Nebbiolo grape, it has high acidity and tannins and a firm structure, but after years of aging, it evolves into a delicate wine with a long finish.

Vietti is considered the first producer to introduce the concept of a single vineyard, or ‘cru,’ in the Barolo region. Director Vetter noted, “Mario Vietti, the son of Vietti founder Carlo Vietti, took over the family business in 1917, and at the time was regarded as ‘a crazy person’ for his boldness.” He continued, “At that time, there was only the concept of ‘negociant’ buying and selling grapes, but he had a vision to grow, produce, and bottle the grapes himself and began gradually acquiring good vineyards.

In 1952, Mario’s daughter, Luciano Vietti, and her husband, Alfredo Currado, joined the winery’s operations. Following Mario’s wishes, Vietti began producing single vineyard wines from this time. They aimed to recognize and properly express the subtle differences in soil. Director Vetter said, “Thanks to Mario’s foresight, Vietti now owns vineyards in 9 out of the 11 villages in the Barolo region and continues to acquire more vineyards.” He added, “Vietti holds the most vineyards in the Barolo region.”

The Piemonte vineyard owned by Vietti Winery. /Courtesy of NARA CELLAR

Piemonte faces the Alps to the north and the Mediterranean to the south. The cold air from the Alps, reaching an altitude of 4,800m, combined with the warm sea breezes from the Mediterranean and more than 320 days of sunlight each year, enhances the flavors of the fruit. This area, which was submerged beneath the sea millions of years ago, has complex soils based on clay, mixed with limestone, sand, and clay. This provides the optimal environment to balance the strength, delicacy, and structure possessed by the indigenous Nebbiolo variety.

At this meeting, Director Vetter introduced six single cru Barolos from Vietti: ▲ Barolo Cru Brunate ▲ Barolo Cru Cerequio ▲ Barolo Cru Rocche di Castiglione ▲ Barolo Cru Lazzarito ▲ Barolo Cru Ravera ▲ Barolo Cru Monvigliero. Director Vetter explained, “Each cru uses the same variety and similar winemaking methods, but they express completely different personalities due to slight variations in terrain and soil.”

The Brunate and Cerequio vineyards are located in the village of La Morra, in the heart of Barolo. Director Vetter explained, “The two vineyards are close together, so they have similar soil and harvesting seasons.” However, he noted, “Brunate faces south, while Cerequio faces southeast, which is where the difference arises.” Barolo Cru Brunate is characterized by its robust structure, with aromas of ripe black wild cherries, plums, violets, and licorice. Barolo Cru Cerequio is noted for its delicate tannins with aromas of red berries and roses.

The Rocche di Castiglione and Lazzarito vineyards are only 4km apart but exhibit entirely different characteristics due to their soils. Rocche di Castiglione faces southeast and receives ample sunlight but is on a steep slope where the sun sets quickly. The soil there is a mix of clay and sand. In contrast, Lazzarito is the warmest among the six vineyards. It has a soil mixture of clay within the marl. Barolo Cru Rocche di Castiglione is characterized by intense and complex aromas of dried flowers, chamomile tea, and hay nuances, while Barolo Cru Lazzarito expresses flavors of plums, figs, and sweet tannins.

The Ravera vineyard is located in the southwestern Barolo region, at an elevation of 450m, making it the highest of the six vineyards. The Monvigliero vineyard is the northernmost in the Barolo region, directly exposed to the winds from the Alps. Both areas have a cool climate, resulting in multilayered aromas and flavors in the grapes. Barolo Cru Ravera features impressive notes of dried roses and orange peel. Barolo Cru Monvigliero is the most delicate and elegant style among the six cru Barolos due to the unique chalk components in its soil.

The wine products of Vietti Winery. /Reporter Byeon Ji-hee

Vietti pursues delicacy and refinement in the winemaking process as well. In particular, they conduct the maceration process at low temperatures for 2-3 days before fermentation, soaking the grape skins with the pulp. Rather than applying physical force to squeeze the skins and seeds, they carefully separate the wine as if brewing tea. Director Vetter said, “This is a method to gently link the molecular structure of tannins, reducing harsh bitterness while maintaining elegance within a dense texture.” They also use oak sparingly, with the proportion of aging in new oak not exceeding 15%.

In addition to Barolo, Vietti has continuously experimented with the region’s indigenous varieties. They are also recognized for reviving the endangered white grape variety ‘Arneis.’ Additionally, they cultivate various varieties such as Barbera, Dolcetto, Freisa, and Timorasso, producing premium wines that highlight the characteristics of each variety.

Director Vetter noted, “In 2016, Vietti Winery was acquired by the Krause Family in the United States, but the traditions and spirit of experimentation established from the beginning are still maintained.” He added, “From vineyard management to winemaking methods, the existing staff has remained in place, continuing the philosophy of wine production.”