Vietti is a winery with a rich history spanning almost 150 years. Founded by Carlo Vietti in the late 1800s in the heart of the Langhe, on the highest point of the medieval village of Castiglione Falletto, the winery was transformed into a high-quality wine producer by Carlo's son, Mario Vietti, upon his return from living in the United States in 1917. In the 1950s, Alfredo Currado, oenologist and art lover, brought new intuitions to the winery, intertwining wine knowledge with art and culture. Vietti produced one of the first Barolo Crus in 1961 and the first vinification of Arneis in 1967. The wines were accompanied by Art Labels starting in 1974, making the Vietti brand an icon and standard-bearer of important revolutions. The winery's commitment, vision, culture and passion have contributed to its growth and recognition as one of the best Italian wine labels. The Krause Family purchased Vietti in 2016 and decided to extend the winemaking properties with new, renowned crus in the denomination of Barolo and Barbaresco. In 2023, the Heritage was taken over by the Krause Family, already owner of the Cellar since 2016 and standard-bearer of the new future of the Vietti brand. Vietti maintains its founding values and looks towards the future with even more promising and stimulating prospects, with each wine being the result of artisanal work and the profound understanding and interpretation of each individual terroir. Since 1974, Vietti wines have been adorned with specially-designed original works inspired by the wine of that particular vintage. These works include lithographs, xylographies, etchings, silkscreens and linocuts. The print run is the same as the number of bottles produced and the first hundred labels are signed by the artist. Each work is only used once, just for the wine of that vintage. Since the presentation of the 1982 Barolo Villero in 1988, the artist’s labels have been dedicated exclusively to the wines grown on this great vineyard. The idea for these unique labels was conceived by Alfredo Currado and a group of artist friends over a bottle of Barolo Rocche. They believed that wines like these deserved to be graced with labels unlike any other and the idea began to take shape the following day. These art labels have become an iconic part of the Vietti brand, adding a touch of art and culture to their already exceptional wines. Barolo is a renowned red wine produced in the Piedmont region of Italy. The wine is made from Nebbiolo, a small, thin-skinned red grape varietal known for its high acidity and tannins. Harvesting of Nebbiolo grapes generally takes place in late October, as it is one of the first varietals to undergo budbreak and last to be picked. Barolo wines are required to be solely composed of Nebbiolo, with no exceptions. The Barolo DOCG (Denominazione di Origine Controllata e Garantita) is the highest classification for Italian wines and guarantees specific production methods and quality. Wines from the Barolo DOCG must be 100% Nebbiolo and aged for at least 38 months, with 18 of those months in wood barrels. This results in a wine with a unique flavor profile and exceptional quality. Vietti's Barolo Lazzarito is a premium wine made from grapes grown in the MGA “Lazzarito” vineyard in the municipality of Serralunga d’Alba. This fabulous amphitheatre-shaped plot has a south-western exposure and is situated at an altitude between 260 and 390 m asl. The soil is rich in limestone and clay, making it ideal for growing high-quality grapes. The average age of the Guyot-cultivated vines is 42 years, and there is a density of around 4500 plants per hectare. The Vietti Barolo Lazzarito Serraluna d’Alba 2019 is a stunning example of a Barolo D.O.C.G. wine made from 100% Nebbiolo grapes. The grapes were harvested by hand on 09 October 2019 and underwent gentle pressing before fermenting for around four weeks in a steel tank, in contact with the skins. The wine was aged for around 30 months in oak barrels and for a small portion, barriques. This wine has an intense ruby-red color with garnet hues and an alluring and profound nose. Notes of hay, cut grass, tobacco, white pepper and wild mint emerge. On the palate, it is robust and potent, with a taut, mineral finish. As is typical of Serralunga, the tannins are stark, sharp and very profound. The sweet persistence of the finish is delightful. This wine pairs perfectly with game, red meats and cheeses. The Vietti Barolo Lazzarito Serraluna d’Alba 2019 is an exceptional wine that showcases the best of the Nebbiolo grape variety and the unique terroir of the Lazzarito vineyard.

Pasquale Pelissero is a small, family-run winery that originated in a garage under the guidance of "Papa" Pasquale, a trailblazing figure in Neive known for being among the first to independently bottle and market his wines. Despite being a traditionalist, Pasquale remained receptive to new winemaking and cellar management methods. The vineyards are highly esteemed, often attracting visits from fellow producers in the region. Nestled near the summit of Bricco San Giuliano hill, the cellar is entirely enveloped by Pelissero vineyards. Following Pasquale's passing in 2007, his daughter Ornella has admirably upheld the family's legacy, managing all aspects of the vineyards and cellar, with her only innovation being the acquisition of a temperature-controlled fermentation tank. Their Bricco San Giuliano Barbaresco originates from an 8-hectare plot situated approximately 400 meters above sea level and undergoes exclusive aging in large casks, while the Dolcetto, characterized by its plum notes and intriguing hints of flint and smoke, matures in stainless steel. Situated in the historically significant and picturesque Neive, the winery's annual output totals around 15,000 bottles. The estate is a proud member of "Biotipicità," a recently established consortium of Langhe producers committed to sustainable farming practices in accordance with the Italian "lotta integrata" regulation. Crafted from 100% Nebbiolo grapes, the Pasquale Pelissero Langhe Nebbiolo 2022 eloquently expresses the unique terroir of its origin. Cultivated in vineyards with a south-west exposure at an elevation of 400 meters, the grapes thrive in marly-calcareous soil and are nurtured using the Guyot training system, reflecting the vineyards' 10-year maturity. This wine entices with a captivating pale garnet red hue and emanates an enchanting bouquet of rose, violet, small fruits, black pepper and cardamom. On the palate, it delivers a decisive, fresh and bold experience, making it a delightful choice for shared moments.

The scent of red fruits such as raspberry and pomegranate very ripes are well blended with spicy and balsamic notes. The particular mineral component of the Bussias terroir gives the wine a great structure, an intense color, clear and enveloping tannins. There is a long and consistent aftertaste. Intense garnet red. Nebbiolo Founded by Luigi Einaudi, during his time as Governor of Banca dItalia and President of Italy after the second world war, it is said he never missed a harvest! His son Roberto succeeded him, but it was Robertos daughter Paola, on her return from Milano to Dogliani at the end of the 1980s, who with tenacity, enthusiasm and significant investment, re-launched this historic brand and went about improving wine quality. Today it is her son, fourth generation Matteo Sardagna, who is at the helm. Long sojourns in the Langhe as a child with his grandfather and mother left Matteo with a deeply-rooted passion for the familys values and customs. Today the winery is equipped with unique cement egg-like fermenting tanks, and botti of varying sizes and age so that Matteo and his team can produce wines which reflect their terroir, and the traditional style of the region and the estate.

Beautiful glowing ruby. Fine earthy nose. Succulent palate with a powerful tannic structure. Really long and a little vibrant. Firm, long red-fruit finish Hearty stew, wild game, roasted red meats and cheeses. The grapes are selected from small vineyards spread in the Barolo region. The vines are between 8 and 41 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color. The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. From 1919 Patriarch Mario Vietti began making the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business. Then, in 1952, Alfredo Currado (Luciana Viettis husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to become one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers single vineyard or cru-designated wines. Alfredo is also called the father of Arneis as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

There are very few stories in the world of wine that are more important to tell than that of Bruno Giacosa. A man’s legacy etched into lore, and with such gravitas that it is still felt today in his native Piemonte by almost all the producers in the region. Born in 1929 in Neive where the winery remains, Bruno Giacosa spent his formative teenage years working with his father Carlo as a ‘commerciante’ or grape broker. This very important but often overlooked part of Giacosa’s history is perhaps the key to understanding his unrivalled ability to select fruit, even that which he hadn’t grown himself. The family’s income at that time revolved solely around the ability to sell fruit to winemakers, and taking any fruit to Vinify themselves would have been a conflict of interest. In fact, his father so vehemently opposed the young Bruno’s intention to bottle his own wine in the early 1960’s, that he had to do so without the blessing of the family. The first vintage wearing the label Bruno Giacosa was 1961, a single Barbaresco bottling from a mixture of vineyards as was custom at the time. It was the prominent wine author and critic Luigi Veronelli who at the time was crusading for Piedmont’s adoption of the French ‘cru’ classification of vineyard that convinced Giacosa to bottle and (importantly) label single vineyard wines soon after his first vintage. The first labelled cru bottling was the 1964 Barbaresco Vigna Santo Stefano, but it is possible that even the first wine used fruit exclusively from there. While the obsession with site continued and strengthened throughout Bruno Giacosa’s career, so did the predilection to purchase fruit from growers rather than buy vineyards himself. Though Giacosa was not the only winemaker somewhat late to the party in buying land in the Langhe, it is regarded as his greatest missed opportunity. Some of Italy’s greatest wines ever were Giacosa’s red label bottlings from Santo Stefano di Neive, Villero and Collina Rionda, none of which are produced today by the estate. In vinous literacy, it is impossible to read about the Langhe without reading about Giacosa and his contemporary Angelo Gaja. While Gaja was a willing frontman for the region, Giacosa continued to toil in the background. Both leading from the front and each producing the region’s best wines. Winemaking involves a great many small decisions, each affecting the next. One can only hope to get them right, to capture what there was in the grapes to begin with. - Bruno Giacosa Very few wines in the world come close to matching the complexity and presence of red label ‘Vigna Le Rocche’. In the vintages this plot is kept as a Riserva, the acidity, tannin and above all the balance must be in complete harmony due to the rigorous demands of both extended barrel ageing and the potential for a half-century in bottle. In their youth, Le Rocche Riserva is an immense wine. It is not forthcoming with its fruit when young, but nor is it disjointed in alcohol or tannin at any point. A rare kind of wine that seems carved from billet rather than made up of different parts. A cohesive wine of the tallest order, with some vintages vying for greatest wine of Italy. Intense red garnet colour with orange hints. The bouquet is complex and elegant, with notes of small ripe red fruit, blackcurrants, pomegranate and raspberries. On the palate it is full bodied, with an excellent tannic structure, the tannins are silky that give an excellent persistence to the wine.

Unico Zelo is the project of winemaking couple Brendan and Laura Carter. In their words, their aim is to create “Italian-inspired, textural and site-expressive wines” and “Australian examples of Mediterranean varieties in an approachable and jovial fashion.” There is a bit of a shift this year for Pastafarian, with the inclusion of Sangiovese! The ultimate pasta variety, it must be said. Ask Brendan, Unico Zelo has long been critical of Sangiovese’s future in Australia, but after some recent encounters with other producers' expressions of the variety, they’ve jumped on the bandwagon. Lucky for the winery, it wasn’t far from home, as the fruit is from the lovely Polish Hill River Vineyard. Still, this wine is Nebbiolo through and through, and it’s the perfect marriage with Slovenian Oak for a perfumed, blue fruited and savoury structured Langhe-style Nebb. A touch of Merlot and Nero to add somebody (and a nice little spice too!). Top shelf here, finding an identity all of its own. Great wine.

The nebbiolo grape has declined in this D.O.C. Langhe to exalt the peculiarities of the hills and bring some tradition on to tables. A young wine, but at the same time important, where the tannins with delicate softness and spicy aromas inebriate the nose, also recalling vanilla and caramelized notes. A wine that make every day a bit more special. Cascina Ghercina Langhe Nebbiolo 2016 vintage is a light ruby red colour. Deceiving to a wine rich in potential. The nose has aromas of spice, hints of hay, and tobacco. Tannins leave a pleasant feeling. Pair this wine with roasts, meats, and soft cheeses.

Product Information: This 100% Nebbiolo comes from two noble sites of northern Italy - Barbaresco, Scaparoni and Monta in Roero. It a rich, yet fresh take on the region's 'entry-level' Nebbiolo, more than capable of running with the established names in the region. Packed with varietal character, it’s a real pleasure to drink, modern and lively in style, vibrant and straight up delicious. Stylistically, David Fletcher's Langhe Nebbiolo is changing, maturing even, as he incorporates more Barbaresco fruit into the blend. It used to be 100% Roero fruit and called Nebbiolo d’Alba because of zoning classifications. But in recent years, David's been incorporating/blending with fruit from his own Barbaresco vineyards that’s essentially changed the name to Langhe Nebbiolo because it you can’t call it Nebbiolo d’Alba if you’re getting fruit in the Barbaresco zone. Roero is famous for Nebbiolo because of it’s sandier soil that make the wines are more approachable. But the intention is to move over to Barbaresco to reflect the Barbaresco Crus. The Barbaresco zone it’s produced from brings in more complexity, more structure, making this blend more serious than just the classical 100% Roero style. So you’ll see that evolution over the next few years as we develop a greater percentage of Barbaresco coming into the Langhe Nebbiolo. Making this wine a particularly smart buy. This wine is 100% destemmed. Goes into open fermenter after cuvaison, it is pressed to barrel. Elevage in old oak, over 10 years old, 300ltr barrels. Barbaresco can only be released on the 3rd January following harvest, giving the wine approx. 27 months total aging. David ages his wines for 24 months in barrel (legally it only needs be 12 as a minimum) then 3 months in bottle. Maker: Many feel the wine road inevitably leads to Burgundy, and for many it does, but for some, the final stop is the Langhe hills of Piemonte. It is here that Nebbiolo is the torchbearer of quality delivering a transcendent experience as high as any to be found in food and wine. David Fletcher's self professed obsession with the Nebbiolo, so much so he resides in Barbaresco where he is completely surrounded by it. David's an Australian by birth and that means he started as an outsider amongst the hills of the Langhe, but he's feeling a little more at home now. My addiction to Nebbiolo has taken him on a ride beyond his imagination. David started making wine from the day he left school, and even though he didn't inherit a winery or watch predecessors work the vines, it's been an uncontrollable passion for as early as he can remember. To cut a long story short, he was first introduced to Nebbiolo back in 2004.... 10 years later, he's living amongst the vines in Italy, making wine in the old train station of Barbaresco, and enjoying the positive feedback from my customers that keeps him striving to aim higher. In recent years the production has somewhat diverted from only Nebbiolo, and what started with just Barolo and Barbaresco has now grown into 10 wines that are produced from 12 different vineyard sites. Staying in touch with his roots David still makes one wine in Australia too, which is a unique expression of Australian Nebbiolo. ​Overall, the production is compact, with no more than 25,000 bottles that are mostly allocated, making highly sought. Philosophy: David works with certified organic vineyards and sites that are under conversion. He is a big proponent for organic farming, always striving for better health and lower impact for the vines and their surroundings. Cognisant of the increasing mono-culture in the Langhe, David offsets the land used for grape production with ownership of the equivalent area in Forest, swamp and grasslands rich in biodiversity. With regards to winemaking, David considers himself lucky to be making wines in the Langhe and even luckier he has no legacy to follow. Giving him the freedom to play and deconstruct tradition, all in an attempt to start afresh without any boundaries. He's on a constant search for great vineyards, and always trying to make wines that give a sense of passion and place. Wines are derived from spontaneous ferments with a 'pied de cuve' method. Use old wood with a minimum age of 10 years and in the form of Barriques not Botte...preferring to work in small batches rather than bulking wines up early and each barrique has its own personality which adds to the complexity of the wines. No filtering or fining takes place. Not all the wines will be produced each year, as nature dictates most of what can be produced. So if you see one you like it's always a good idea to snap it up. Nose - Bright Red Cherry Fruit, Cranberry, Fennel Bright red cherry fruit, strong cranberry tang, rose hip tea, game meat, a little raspberry and red currant. Palate - Redcurrant, Game, Spicy Notes Elegant palate with lifted, aromatic red fruit, lively acidity and bags of crunchy tannin. Finish - Puckering Tannin, Orange Peel, Clove Tannins swish in a web of feathery pucker and talc-like grip, the coolness in the wine akin to orange juice, with clove, cinnamon and fennel amongst it all.