Winery

Natural decantation, no chemical forcing, and an attentive use of filtration and wood are hallmarks of great wines.

The philosophy in the winery is straightforward. Here Barolo has always been produced in a strictly style.

The considered use of technology means that fermentations are shorter today, but ageing is still carried out in big wooden casks holding 5000 litres for three four years before the wine is bottled and released

The use of truncated cone-shaped casks for ageing is a key element in allowing wines to mature slowly and naturally, without any pressure being applied. Especially for the Bricco Airoli Barbera and for the Barolos this unique ageing allowed the development of clear varietal aromas, big, rich tannis, and fresh, mineral acidity, guaranteeing long cellar lives. The bright and elegant bouquet had become a “cliquet”, that makes unmistakable the Viberti style.