Vietti Perbacco Langhe Nebbiolo

Vietti Perbacco Langhe Nebbiolo is made in the very heart of Piedmont, in what is known as the Spaghetti Junction (because many different denominations overlap here).

Vietti Perbacco Langhe Nebbiolo is a red coupage of the best Nebbiolo grapes of the D.O.C. Langhe Nebbiolo (specifically those grown between the Barolo and Barbaresco vineyards). Here, south of the town of Alba, on the right bank of the Tánaro River, there are plenty of sunny hills with clay and loamy soils that are much heavier than those of the rest of the region. Since 1994, they have been covered by this denomination in order to classify those table wines that were exciting, but were orphaned and left out of other denominations.

Vietti Perbacco Langhe Nebbiolo is grown entirely organically (and certified) and harvested by hand, each lot separately according to its origin. After processing, the grapes are placed in stainless steel tanks or barrels (depending on their origin), where they ferment for 3 to 4 weeks, in contact with their skins, at a constant temperature between 28ºC and 32ºC. Once this step has finished, it’s time for the acid test, where the destination of each receptacle will be determined: some will go straight into the production of Vietti Castiglione Barolo, the rest will be used to make Vietti Perbacco Langhe Nebbiolo. This second batch of red wine is aged for 18 to 20 months before blending and bottling under the Vietti Perbacco Langhe Nebbiolo label. A real frenzy!