~ Vietti’s Vineyards in Castiglione Falleto ~

The Vietti winery traces its roots in Piemonte to the early 19th century when the farm was acquired by Mario Vietti in 1919.  Much of the wine at that time was sold in bulk, locally.  However, it wasn’t until 1952 when Alfredo Currado began bottling the wine and selling it throughout Italy and before the mid 1970’s was the first producer of Barolo to bottle vineyard designated wines.  

Since 1990, Affredo’s son Luca has been the winemaker at Vietti and his efforts have continued the tradition of excellence that is associated with the name. Luca is a quiet, amiable man.  Somewhat small in stature and with almost an unwarranted degree of humility.  We spoke at length at the recent Gambero Rosso event where we tasted two of his most recent wines.  His pride shines through and deservedly so.  Today we’re spotlighting one of Luca’s earlier wines, the 1998 Barolo Castiglione Falleto. 

~ Winemaker Luca Currado in his Cantina ~

The 1998 Vietti Castiglione Falleto Barolo is in a wonderful place right now.  Decanted for 60 minutes before dinner,  I removed most of a fine silt like sediment that had formed in the shoulder of the bottle.   

The color in the decanter is a deep garnet ruby,  but in the glass, you can get a better sense for the ruby and orange tones in the wine.  The aromas are classic and striking. Bountiful cherry, with dried anise, flowers, turned earth and peppermint are easily detectable.  On the palate, the wine is elegant and stately.  It’s not a bruiser, but there’s plenty of bottle sweetened cherry notes accented with fennel, meat and dusty stone character.  Really splendid.   93 points.  About $40 upon release. 

~ The Vietti Castiglione Barolo ~

We served this wine alongside grilled boneless pork chops that had been marinated in rosemary and garlic.  Accompanying that were simple stuffed mushrooms that I cored and seasoned with salt, pepper, and a drizzle of olive oil.  I then stuffed them with leftover ragu Bolognese, sprinkled them with seasoned panko bread crumbs and baked them for 40 minutes at 350 degrees. Easier than easy if you’ve got the Bolognese leftover.  

~ Bolognese stuffed mushrooms, drizzled with Balsamico Salsa after baking ~


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