Vietti

### History Vietti has been based in Castiglione Falletto for over a century, with the family's roots in the village traceable to the early 1900s. For much of the twentieth century the estate operated on a modest scale, selling much of its production in bulk as was common across the Langhe. The modern identity of Vietti took shape under Alfredo Currado, who married into the family in the mid-twentieth century and began bottling single-vineyard Barolos at a time when the practice was rare in the region. Currado was an early advocate of identifying and labeling specific crus, a move that helped establish the now-standard vocabulary of Barolo geography. His son-in-law Luca Currado has led the winemaking since the early 2000s, maintaining the estate's commitment to single-site expression while refining the style toward greater precision. In 2016 the estate was acquired by the Krause family, American investors who also own assets in Napa Valley; the transaction was closely watched in Barolo because Vietti was considered one of the last major estates to remain in purely Italian hands. Luca Currado remained as winemaker following the sale, and the wines have continued on their established trajectory.

### Vineyards Vietti holds vineyard holdings across several of Barolo's most important communes, including Castiglione Falletto, Barolo, Serralunga d'Alba, and La Morra. In Castiglione Falletto the estate is associated with the Rocche and Brunate crus; in Serralunga it works with Lazzarito. The soils vary considerably by site: Castiglione Falletto sits on compact Helvetian marls that tend to produce structured, tannic wines, while La Morra's Tortonian soils are more fertile and yield earlier-maturing expressions. Vietti also produces Barbera d'Asti from the Scarrone vineyard, a bottling with a long track record in the estate's lineup. Specific farming certifications are not prominently documented, and the estate is not known to operate under organic or biodynamic certification.

### Winemaking Vietti is broadly associated with a traditionalist approach to Barolo, though the style has evolved toward greater extract control and cleaner fermentations compared to the maceration-heavy norms of earlier decades. Fermentation takes place in temperature-controlled stainless steel, and the wines undergo extended maceration to build structure. Aging relies primarily on large Slavonian oak casks rather than small French barriques, which is consistent with the estate's positioning within the more classical camp of Barolo production. The Castiglione bottling, a declassified blend drawing on younger vines and declassified parcels from within the commune, functions as the estate's entry point into Barolo and offers a representative introduction to the house style: firm tannins, red and dark fruit, and a structural backbone that rewards several years of cellaring even at this level. The single-vineyard wines, particularly Rocche di Castiglione and Lazzarito, are considered the estate's most serious statements and are made in smaller quantities with longer barrel aging.