At a glance

Producer

Vietti

Region

Barolo, Piedmont, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$225-$350

Tasting profile

Aromas of dried cherries, rose petals, tar, licorice, menthol, spice box, leather. Palate is powerful yet refined, with persistent tannins, savory/smoky notes, and evolved fruit.

Evolution: Developed more tertiary notes (leather, forest floor, truffle) with age; tannins softening but structure persists. Primary fruit (cherry) now secondary to savory/spice/earth.

At peak: At peak: harmonious, seamless Barolo with intense aromatic complexity, layered texture, long savory mineral finish. Tertiary richness increasing through 2030+.

Structure

Acidity

High, providing freshness and longevity

Tannins

High, refined, powerful but integrating with age

Alcohol

14.5%

Aging potential

Exceptional; 20-30+ years for top vintages, especially from Vietti

Drinking window

Peak drinking

2020 to 2048

Optimal window

2017 to 2051

Current status

at peak to early declining

Current condition

Mature; showing tertiary complexity but with plenty of structure for continued cellaring. 2011 is a ripe vintage, so the wine is approachable but structured.

2011 is a ripe, approachable vintage with enough structure to age exceptionally well at this elite single-vineyard level. Vietti's Ravera is known for precision and longevity, and even in a warm year, retains great balance. The optimal window is 2017-2035, but top bottles may drink well to 2040 depending on storage. Tertiary characteristics emerge, but fruit core persists—especially in 2024-2030.

Food pairing

Best with braised meats (osso buco, short ribs, wild boar ragù), truffle dishes, risotto, aged Parmigiano, game, or porcini mushrooms.

Serving

Serving temperature

16-18°C / 61-65°F

Decant

Yes (2 hours) — To soften remaining tannins and allow complex aromatics to unfold fully. Aeration beneficial for revealing layered, evolved aromas.

Sustainability

Sustainability score: 6/10

Vietti employs reasoned, minimal-intervention farming in Ravera, using integrated pest management, manual harvesting, and grass cover crops. No herbicides in vineyards since mid-2000s. Grapes selected and harvested by hand.

Vietti has a strong local reputation for responsible farming, using minimal chemical inputs and increasingly sustainable viticultural methods, though without third-party certifications. Vineyard work is largely manual, and hedges/cover crops support biodiversity. However, lack of organic/biodynamic certification and use of standard glass/packaging hold back maximum scores. As a renowned traditional Barolo producer exporting globally, overall sustainability is positive but not leading-edge. Transportation to international markets moderately increases carbon footprint.