Viberti winery was founded at the beginning of the 20th century, when Antonio Viberti acquired a small plot of land in the Barolo area called "Al Buon Padre" with a farm and vineyards where wine was produced and served in nearby trattorias.
At that time, the estate produced wines from three grape varieties - Dolcetto, Barbera and Nebbiolo. The wines were sold exclusively to the restaurant. In 1967, Antonio's son, Giovanni, took over the business. He was greatly supported by his wife Maria, who ran the restaurant and had a large customer base. Maria was well versed in cooking, wine and food combinations, and thanks to her excellent reputation, the restaurant and winery strengthened their positions.
In the 70s, the economy continued to develop. The expansion of the vineyards followed, the construction of a modern winery and the first attempts to produce especially high quality wines from individual vineyards. In the 80s, the economy started selling its wines to other European countries. In the early 90s, a breakthrough occurs and Viberti wines are sent to conquer the growing North American market.
Today the winery is headed by Claudio, son of Giovanni, a representative of the third generation of Viberti. He is fully involved in the process of growing grapes and producing wine using old-fashioned methods and techniques. The total production volume today is 70,000 bottles a year, with growing potential. The flagship wines are Barolo wines, but the company is also developing new projects.
The philosophy of the economy is as follows: “We believe that 70% of the success of a wine is a properly carried out work in the vineyard, so we have introduced a limitation of planting of vines, green picking, carried out in two stages and, thus, we collect only the best grapes. By reducing the quantity, we greatly benefit in quality! "
“Quality grapes are the key to success,” the Viberti family is confident, and therefore they treat the vines with special care and attention. The vineyards are mainly located in the western part of the village of Barolo at an altitude of 400-500 meters above sea level. These factors are the main components of the character of Viberti wines.
The main cultivated grape varieties are still Dolcetto, Barbera and Nebbiolo, as well as a very small Chardonnay vineyard, for the small production of wine of the same name. Three different reserve Barolos are only produced in very good years. The grapes for these wines are harvested from individual vineyards - Bricco delle Viole, San Pietro and La Volta.
The Barolo Buon Padre is a Nebbiolo blend collected from five different sites in the Barolo area. In addition to the sites mentioned, this wine uses grapes from the vineyards of San Ponzio and Fossati-Alessandria.
The work at the winery is organized in such a way that the processing of raw materials is as gentle as possible, both at the stage of fermentation and in the process of aging, filtration or bottling. The manufacturing process does not involve the use of chemical stimulation. The course is set as straightforward and understandable as possible: Barolo in the purest and most strict style. Thus, it turns out that the fermentation period is reduced today, but aging is still carried out in barrels with a volume of 5000 liters. The wine matures in them for 3 or 4 years before being bottled and sent to the market. The use of cone-shaped containers for aging wine allows the wine to mature naturally and very slowly, without the use of additional measures and efforts. This method is especially good for Barolo wines: the aromas become cleaner and richer, the tannins are brighter, the acidity is higher, the minerality is preserved and the potential for further aging increases.
A bright and elegant bouquet of wines has become the hallmark of the estate's wines and made the Viberti style recognizable.
At that time, the estate produced wines from three grape varieties - Dolcetto, Barbera and Nebbiolo. The wines were sold exclusively to the restaurant. In 1967, Antonio's son, Giovanni, took over the business. He was greatly supported by his wife Maria, who ran the restaurant and had a large customer base. Maria was well versed in cooking, wine and food combinations, and thanks to her excellent reputation, the restaurant and winery strengthened their positions.
In the 70s, the economy continued to develop. The expansion of the vineyards followed, the construction of a modern winery and the first attempts to produce especially high quality wines from individual vineyards. In the 80s, the economy started selling its wines to other European countries. In the early 90s, a breakthrough occurs and Viberti wines are sent to conquer the growing North American market.
Today the winery is headed by Claudio, son of Giovanni, a representative of the third generation of Viberti. He is fully involved in the process of growing grapes and producing wine using old-fashioned methods and techniques. The total production volume today is 70,000 bottles a year, with growing potential. The flagship wines are Barolo wines, but the company is also developing new projects.
The philosophy of the economy is as follows: “We believe that 70% of the success of a wine is a properly carried out work in the vineyard, so we have introduced a limitation of planting of vines, green picking, carried out in two stages and, thus, we collect only the best grapes. By reducing the quantity, we greatly benefit in quality! "
“Quality grapes are the key to success,” the Viberti family is confident, and therefore they treat the vines with special care and attention. The vineyards are mainly located in the western part of the village of Barolo at an altitude of 400-500 meters above sea level. These factors are the main components of the character of Viberti wines.
The main cultivated grape varieties are still Dolcetto, Barbera and Nebbiolo, as well as a very small Chardonnay vineyard, for the small production of wine of the same name. Three different reserve Barolos are only produced in very good years. The grapes for these wines are harvested from individual vineyards - Bricco delle Viole, San Pietro and La Volta.
The Barolo Buon Padre is a Nebbiolo blend collected from five different sites in the Barolo area. In addition to the sites mentioned, this wine uses grapes from the vineyards of San Ponzio and Fossati-Alessandria.
The work at the winery is organized in such a way that the processing of raw materials is as gentle as possible, both at the stage of fermentation and in the process of aging, filtration or bottling. The manufacturing process does not involve the use of chemical stimulation. The course is set as straightforward and understandable as possible: Barolo in the purest and most strict style. Thus, it turns out that the fermentation period is reduced today, but aging is still carried out in barrels with a volume of 5000 liters. The wine matures in them for 3 or 4 years before being bottled and sent to the market. The use of cone-shaped containers for aging wine allows the wine to mature naturally and very slowly, without the use of additional measures and efforts. This method is especially good for Barolo wines: the aromas become cleaner and richer, the tannins are brighter, the acidity is higher, the minerality is preserved and the potential for further aging increases.
A bright and elegant bouquet of wines has become the hallmark of the estate's wines and made the Viberti style recognizable.
