Viniou Reviews
The 2010 Barolo DOCG “Cuvée Riserva Villero” from Vietti is a remarkable wine showcasing the Nebbiolo grape at its most expressive. Nebbiolo, native to Piedmont, produces wines of profound structure, elegance, and longevity, and the Riserva designation indicates extended ageing, lending further complexity to this prestigious bottling. The 2010 vintage is celebrated for its exceptional balance between fruit intensity and refined tannins, a result of a growing season marked by moderate temperatures and a slow, even maturation of the grapes. The Villero vineyard, regarded as one of Barolo’s grand crus, sits on calcareous-clay soils rich in minerals, imparting the wine with depth, tension, and a striking minerality. Traditional vinification methods, including prolonged maceration and ageing in large Slavonian oak casks, contribute notes of dried rose, sour cherry, truffle, and spice, enveloped in a finely grained tannic structure.
Barolo comes from the rolling hills of Piedmont, in northwestern Italy, under the shadow of the Alps. The region enjoys a continental climate with ample diurnal variation—cool nights help preserve Nebbiolo’s vibrant acidity and aromatic complexity, while warm days ensure full ripeness. The combination of historic vineyard sites, notably the villages on the “Barolo hill,” and the region’s marly clay-limestone terroirs produce wines of depth and longevity. Centuries of winemaking tradition in Piedmont have positioned Barolo as one of the globe’s most sought-after and age-worthy reds.
To complement the structure and complexity of this Riserva, pairings should include robust and flavourful dishes. Classic Piedmontese cuisine such as brasato al Barolo (beef braised in wine), agnolotti del plin (stuffed pasta with veal and pork), or wild mushroom risotto will beautifully echo the wine’s earthiness and aromatics. Aged cheeses like Parmigiano Reggiano or mature Taleggio also work wonderfully, drawing out savoury nuances in both wine and food.
For optimal enjoyment, decant this Barolo at least two hours before serving to allow it to fully open up. Serve at a temperature between 16-18°C, which will help reveal its layered bouquet while maintaining the wine’s natural elegance and structure. This wine is also well-suited for further cellar ageing, promising even greater complexity over the years.
