More than 90 Years of Stories to Tell
The story of the Viberti Giovanni winery begins when Cavaliere Antonio Viberti bought the Locanda del Buon Padre. The year was 1923 when Antonio began to produce wine for the guests of his Locanda in the basement of the Buon Padre. At the time, Dolcetto, Barbera and Nebbiolo were the 3 grapes vinified alone by Cavaliere, and the sale of wines took place almost exclusively within the Buon Padre.
In 1967, his second son, Giovanni, assisted by his wife Maria, began the first steps in expanding the small family cellar.
The presence of Maria became fundamental in the expansion of the wine cellar, as well as Buon Padre. A talented cook, Maria contributed through her culinary talents and her spirit in the growth of the cellar, the wines, and the family.
In the 1970s, the cellar grew, thanks to the new premises where they began the first fermentation in cement tanks.
At the end of the 1980s, the first micro-vinifications of the individual vineyards began in temperature-controlled steel tanks and the first exclusively local sale began to expand in the European countries. The 1990s marked the beginning of exportation in the growing US market.
Today, the Viberti Giovanni winery carries on its legacy with the third generation, which sees Claudio, the youngest son, directly involved in winemaking and management operations.
Thanks to its past, Viberti Giovanni now produces 120,000 bottles a year. Recently, a substantial investment was made in the Barbera vine, specifically for the production of the “La Gemella”.
The Barolo Buon Padre remains at the center of family attention: since 2012, in its assembly, Nebbiolo have been added from a Perno di Serralunga d’Alba vineyard and from the Albarella cru, in the heart of the municipality of Barolo. Barolo Buon Padre continues to grow in its most classic style, thanks to the contribution, today, of eight different Barolo crus, expertly cultivated with respect for biodiversity.
THE WINES OF VIBERTI GIOVANNI
Viberti Barbera d’Alba La Gemella
AVAILABLE ON CONSIGNMENT:
Last born in the Viberti house, her name is a dedication to Maria (twin by birth), wife of Giovanni Viberti, a woman of humble origins who made a fundamental contribution to the growth of the company and her family.
A cook for over 50 years of the family inn, Buon Padre, Maria is a tenacious and severe mother with a great passion for Barbera. In 2004, she observed how many of the most beautiful vineyards of Barbera had been substituted with the variety Nebbiolo, a more profitable grape than Barbera, considered for years to be the “wine of the poor”, thanks to a marked acidity and a difficult drinkability.
The project stems from the intuition of Claudio, the youngest son and newest addition in the management of the family business. With the planting of a new vineyard with a higher plant density, his goal was to create a wine with a great concentration, a particular amiability, and a nose with a clear and intense red fruit. The acidity that accompanies the concentration makes this wine extremely elegant and fascinating.
La Barbera d’Alba La Gemella also expresses its best potential in the hottest years. It is fermented in a submerged cap for 7-10 days. Before the alcoholic fermentation ends.
Maceration and alcoholic fermentation takes place on the skins for 7-10 days in submerged rotovinificators.
After a short passage in wood for malolactic fermentation, the storage of La Gemella takes place mainly in steel tank.
Type : red wine
Grape varieties : 100% Barbera
Denomination : Barbera d’Alba DOC Superiore
Production area : Barolo locality Vergne Bricco Airoli
Alcohol content : 13% vol.
Total acidity : 5.85 g / l
Dry extract : 27 mg / l
First year of wine production : 1946
Colour : ruby red with evident purple notes
Tasting Notes : cherry, blueberry, blackberry
Pairings : game, cheeses and cured meats
Service temperature : 16-18 ° C
Ability to evolve : 3-5 + years