2021 Vietti Cerequio Barolo DOCG

If you know Nebbiolo, you know Vietti. And if you don’t—this is where you begin.

These are not just wines. They are time capsules of terroir, sculpted with precision and reverence by one of Italy’s most iconic estates. Vietti’s single-vineyard expressions are must-haves for any serious collector—delivering Grand Cru-level quality at a fraction of what you'd pay in Burgundy.

“Vietti makes some of the cleanest, most terroir-driven wines in Piedmont, with a rare subtlety and elegance.” ~ Wine Spectator

Founded in the 1800s, Vietti’s destiny changed forever in 1960 when Luciana Vietti married Alfredo Currado—one of the founding fathers of modern Barolo. Alfredo’s legacy is legend: he was among the first to bottle Barolo by cru, showcasing the individuality of Piedmont’s grand vineyards long before it became fashionable.

Luca Currado, Vietti’s former winemaker, brought a résumé that reads like a global wine hall of fame—Opus One, Mouton Rothschild, Simi—before returning to his roots to craft wines that Forbes has called “some of the finest Italian wine labels.” Under his leadership, Vietti earned its place among the “25 Best Barolo Producers” in the world.

Continuing this legacy, Eugenio Palumbo, with over 23 years at Vietti, has been instrumental in the winery’s success. After the Krause family took over in 2016, Eugenio expanded the estate with sought-after Barolo and Barbaresco Crus and launched the Derthona Timorasso project. Today, he builds on Vietti’s rich heritage, crafting wines that combine tradition with innovation.

These wines are pure, poised, and profoundly expressive. They are, quite simply, what Nebbiolo was always meant to be. Own a piece of Barolo history.

Sourced from the historic Cerequio MGA—one of Barolo’s most revered vineyards—this wine comes from a south-facing site at 320 metres in the commune of Barolo. The 36-year-old vines grow in limestone- and clay-rich soils with the classic Marls of Sant’Agata, planted at a density of 4,600 vines per hectare.

Fermented for three weeks with submerged-cap maceration, the wine undergoes malolactic fermentation in wood, then matures for 30 months in large barrels and barriques. The result is a Barolo of depth, finesse, and unmistakable site expression.