The story of the Viberti Giovanni winery begins when Cavalier Antonio Viberti buys 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 the second son Giovanni, assisted by his wife Maria, began the first steps in the small family cellar.
The presence of Mary becomes fundamental for the winecellar and for the Buon Padre. A cooking woman who is directly involved in the preparation of dishes, contributes with her work and her human value to the growth of the cellar, the wines and the family. .
In the '70s the cellar grows, thanks to the new premises where they begin the first fermentation in cement tanks.
At the end of the 80s 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 '90s mark the beginning of exportation in the growing US market.
Today the Viberti Giovanni winery continues its history with the third generation, which sees Claudio, the youngest son, directly involved in winemaking and management operations.
Thanks to its past, today it can count on a production of 120,000 bottles a year, on a young and motivated staff and on the ambition to reach ever new goals. Recently, a substantial investment concerned the Barbera vine, in particular for the production of the last born "La Gemella". From a friendship born between the school desks, in recent years it has been reached an important agreement for the acquisition of Nebbiolo grapes from a historic particle in the heart of the Monvigliero di Verduno cru.
The Barolo Buon Padre remains at the center of family attention: since 2012, in its assembly, the 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 in respect of their biodiversity.
The Cavaliere Antonio Viberti
Cavalier Antonio Viberti marks the purchase of an inn with adjoining vineyard in the village of Vergne, a village located in the upper part of the municipality of Barolo. The "Buon Padre" inn is born
First Vintage of The Buon Padre
The first vintage of the house wine, alias Barolo Buon Padre, is bottled and served in the homonymous family truffle.
Cavalier Antonio Viberti starts selling the first bottles of his cellar in the nearby local markets. His production had 3 types: Dolcetto d'Alba, Barbera d'Alba and Barolo.
Giovanni and Maria
The son of Antonio, Giovanni marks the step of the new generation, entering to manage the inn with an adjoining cellar. Thanks also to the tenacious presence of his wife Maria, begins a slow growth made of improvements that led to the construction of a new winery and the gradual expansion of the vineyard park.
First exports to Europe
The first VIBERTI branded bottles are exported outside the national borders, thanks above all to the historic Buon Padre restaurant. The promotion of wines is carried by the inn's constant visitors from neighboring Switzerland, Germany and Austria. The export to the countries of southern Europe begins.
After graduating from the Enological School of Alba, the eldest son of the Viberti family, Gianluca, begins to take his first steps in the cellar and vineyard. The bottling of the "single vineyards" Barolo begins and the introduction of new winemaking techniques.
First exports to the United States
The first exports to the emerging US market begin.
Here Comes Claudio
Claudio Viberti, third in order of the sons of Maria and Giovanni, also graduated at the Enological School of Alba, joins his brother GianLuca in the vineyard and cellar operations.
"La Gemella" is born
The first barbera plants begin for the production of the new Barbera d'Alba Gemella, thanks to the intuition and desire of Claudio. The name Gemella is entirely dedicated to Maria, the mother of the family and the human value of the company.
Claudio takes over the family winery, while GianLuca founds the new born CasinaBric 460. Claudio continues to specialize in the appellations of Barolo & Barbera d'Alba. In particular, new acquisitions of vineyards are made for the historic Barolo Buon Padre label and the investment in new high-density vineyards for the growth of the new born Barbera Gemella continues.
VIBERTI wines are exported to over 25 countries worldwide.
The construction of two important projects strongly desired by Claudio begins. Locanda La Gemella: a second restaurant that will open its doors to the public in early 2019. An endless story that links Claudio and catering. Before the historian Buon Padre lent his name to the homonymous wine, today the famous Barbera Gemella gives its name to the new born restaurant in the center of the country, in the setting of Piazza Eraldo Cabutto. A project that once again confirms the link between the Viberti family and the restaurant and the small but famous village of Barolo. Locanda La Gemella is born.
A new large winery will arise in those places that have given origin and roots to wines and its people for almost a century. In Barolo, Bricco Delle Viole, a 2-storey underground structure will host all the production phases: from the reception of the grapes to the natural storage of its wines and their marketing. The new cellar will be flanked in the upper part by a boutique hotel and a spa.
A company made up of people
Call them by name: Claudio, Maria, Giovanni. An excellent product is the result of the commitment and culture that derive from passion. Viberti is a reality that puts in its products the passion for wine, food, the territory, but above all the passion and respect for people.