2021 Vietti Monvigliero 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.

Monvigliero is the crown jewel of Verduno—a revered cru long considered one of the finest sites in all of Barolo. With south to southwest exposure, limestone- and clay-rich soils, and the famed Marls of Sant’Agata, the vineyard sits at 240 metres elevation. Vines average 44 years of age, planted at a density of 4,500 per hectare.

This site is located at the furthest north site in Barolo zone and is historically prized for whole-cluster fermentation. Here, 60% of the grapes are vinified as whole bunches, with the remainder destemmed and crushed. After cold maceration, fermentation proceeds over three weeks with gentle punch-downs and pump-overs. Malolactic fermentation follows in wood, preserving Monvigliero’s trademark perfume, finesse, and ethereal texture.

Kyle Krause purchased Vietti in 2016. If you don’t recognize his name, you likely know his family business called Kum n’ Go gas stations. This was sold in 2024. He also purchased the luxury Casa di Langa resort and spa, Parma soccer team, and Enrico Serafino in Canali.