Andrew McIntyre

9.3

Vietti 😍😍😍 . Love all their wines. Depth of flavour and enjoyment... — a month ago

Kevin Løk

9.0

Tasting rich and pure on the Vermont lakeshore! — 5 months ago

with Caroline

Scott@Mister A’s-San Diego

9.2

2021 vintage. Mashing. For reals. Bigg and with balance. All that for $13.50 resto cost. Absolutely stunning QPR. Like drop the usual priorities and leave the (unexpected) draggies in day care for an extra ten-spot. Pick some up Barbera before them. I won't say a word. Promise. 7.17.24. — a year ago

Benno

9.4

Fairly transparent for Barbera and light in alcohol at 13.5%. Lovely bright nose, ripe of red cherry with a floral twist. On the palate it tastes quite evolved with a secondary profile that is very appealing. Could almost pass for a barolo. Probably best Barbera I’ve tried and better than the Burlotto Aves and Vietti Scarrone tried alongside. — 5 years ago

Peter van den Besselaar

9.1

Vintage 2021 | dark colour, blackberry, plum, hint of violets. A rounded taste with spice. Beautiful balance. I like this wine that is a bit arrogant and playing hard to get. — 2 months ago

romo

10

Wine 6,000! 🎉 — 5 months ago

Kevin Løk

8.9

The always tricky guessing game of making a cheap pull from Total Wine. This is a big W. Spicy and buoyant. Hardly a step down from the Vietti Barbera. Nice stuff. — 4 years ago

with Caroline

Eric Grasser

9.0

It’s an easy drinking vintage while still retaining classic Vietti hallmarks of minerality and soil. Fruit forward of purple plum and black cherry chased with minerals, some vanilla oak, medium tannin and good acidity that still breaks through to make it refreshing. Great for pizza and meat plates. A definite recommendation — 3 months ago

Ben Lehman

9.1

Really good barbera with actual character and purity of fruit? Count me in — 6 months ago

Colin Cahoon

8.9

Tart red fruit on the nose. More red fruit and spice on the palate. A little thin mid-palate, but a solid acid finish. A rustic Italian red well matched with red sauces and meat dishes. — 4 years ago