Tag Archives: Vietti

Sonoma State Sensory Evaluation Workshop

Posted on March 28, 2013 by Ray

Staying ahead of flaws in the cellar and quantifying perceptual differences and consumer preferences are critical to a winery’s bottom line.  Following our return from New Zealand, Sonoma State’s Wine Business Institute will partner with VESTA to again offer this … Continue reading →

Posted in Albariño, Alsace, Alto Adige, Andalucia, Barbera, Barbera d'Asti, Barolo, Bordeaux, California, Chardonnay, Cinsault, Dealcoholized, Fortified dessert, France, Gewurztraminer, Graves, Italy, Jerez, Madeira, Malmsey, Malvasia, Marlborough, Merlot, Napa County, Napa Valley, Nebbiolo, New Zealand, Palomino, Pessac-Leognan, Piemonte, Pinot Noir, Port, Portugal, Provence, Rosé, Russian River Valley, Sancerre, Sauternes, Sauvignon Blanc, Semillon, Sherry, Sonoma County, South Africa, Spain, Tawny Port, Var, Vinho Verde, Western Cape | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Vietti Barbarera d’Asti 2008

Posted on November 17, 2010 by Ray

Vietti, Barbera d’Asti, Tre Vigne 2008 In the nose you’ll find black fruit, green herbs, earth and chocolate. In the mouth there is Barbera’s acidic trademark, with density of flavor and a fair amount of tannin very long. The grapes … Continue reading →

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Red Wines of Piemonte

Posted on July 14, 2010 by Ray

Vietti, Barbera d’Asti, Tre Vigne 2007 In the nose you’ll find tar, licorice, black fruit and chocolate. In the mouth there is Barbera’s acidic trademark, yet with density of flavor throughout – very nice and very long. The grapes are … Continue reading →

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Vietti Barbera 2006

Posted on April 14, 2010 by Ray

Vietti, Barbera d’Alba, Tre Vigne 2006 This is Barbara with structure, quite formidable and begging for red meat. I swear that there is a compelling sense of black licorice and green herbs in this wine. The flavors carry for a … Continue reading →

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