Expressive floral tones of wild rose, fresh berries and crushed mineral. Full-bodied layers of blueberry, licorice, and earth are perfectly balanced. A vibrancy of acid, silky tannins, and lengthy finish contribute to the outstanding quality.
JS 91 James Suckling
Lots of blueberries and plums with some burnt orange. It’s medium-bodied with juicy fruit, and fresh, firm tannins.
Viberti, located in the village of Barolo in the northern Italian region of Piedmont, was founded in the early 20th century by Antonio Viberti, an innkeeper and restauranteur. Wine was produced from the estate vineyards exclusively for the patrons of the family restaurant, Trattoria al Buon Padre.
In 1967, ata time when Barolo wines were gaining international notoriety, Antonio's son, Giovanni, joined the family business and realized the potential of the estate vineyards to produce superior quality, world-class Barolo. After selling wines to restaurant patrons, who came from far and wide to enjoy the local cuisine, the reputation of Viberti Barolo spread leading to demand beyond Piedmont.
One hundred years after the creation of the Viberti winery, the family's connection to their beloved land of Barolo and its fine red wines remains unbroken as the 3rd generations of the Viberti family, GianLuca and Claudio, joined their father at the winery. Today, under the direction of Claudio, the winery produces varietally accurate, elegantly structured wines with fresh fruit aromas, bold tannins, and vibrant acidity that are approachable upon release, yet reward extensive aging.
An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.
In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.
Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.
Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.
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