Color : straw yellow with verzolini reflections
Aromas : fruity, floral, banana, apple, acacia, exotic fruits
Food pairings : first and second courses based on fish, un-aged cheeses
The Viberti winery was founded in the early 1900s, when Antonio Viberti purchased an Inn in the Vergne district of Barolo, known as “Al Buon Padre”, along with an adjoining farm that produced the wine served in the trattoria. At that time, Dolcetto, Barbera and Nebbiolo grapes were the three varieties used by Antonio to produce his wines, which he sold exclusively in the restaurant. In 1967, Antonio’s son Giovanni became owner of the business, supported by his wife Maria. Maria’s personable nature with the restaurant clientele, has been fundamental in the growth of the winery and the restaurant. The ‘70s saw the farm in constant expansion, with historic vineyards and a modern cellar, capable of bringing out the best in the grapes within the commune of Barolo. Today at Viberti Giovanni, Claudio, the youngest son, represents the third generation to run the family business. Claudio is directly committed to the wine making process using his know-how, which has been passed down through the generations.