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Short story

Barolo Buon Padre is more than just a wine: it is the essence of the Viberti family history and a symbol of the Langhe. It was born in 1923, when Cav.Giovanni Viberti, head of the family, decided to produce a special Barolo to be served to the customers of the "Il Buon Padre" inn, founded in 1896. At a time when Barolo was still rustic and little known, this wine was offered to travelers, farmers and merchants in transit, already telling of an authentic and profound identity.

Today, nearly one hundred years later, Buon Padre remains true to its original spirit: a classic Barolo made from the blending of several historic crus-including Bricco delle Viole, San Pietro, La Volta, San Ponzio, Perno, Bergera, Albarella, Terlo and Ravera-who are carefully selected to create a perfect balance of structure, elegance and longevity. Each cru contributes a unique nuance: the verticality and floral aromas of the highlands, the ematic and spicy depth, the softness and tannic harmony. Vinification, faithful to tradition but conducted with modern rigor, favors aging in large, unroasted barrels and a long rest in the bottle.

The result is a Barolo that expresses vibrant acidity, aromatic breadth and refined tannin. As Claudio Viberti says, "Buon Padre is not just a wine, it is the bond with our family and our land.

2022

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% Nebbiolo
→ Appellation: Barolo DOCG
→ Area of production: Vineyards located in Bricco delle Viole, San Pietro, San Ponzio, La Volta, Fossati, Albarella, Ravera, Perno, Bergera-Pezzole, Corini-Pallaretta
→ Harvest start date: ?

ANALYTICAL VALUES

→ Alcohol content: 14.5 % vol.
→ Total acidity: 5.77 g/l
→ First year of wine production: 1923

CLIMATIC TREND

The 2022 season was one of the most surprising we have ever experienced in the Langhe. It was a year defined by extreme sun and very little rain, starting with a dry winter that left the ground thirsty without water reserves. While many worried about the heat, our vines showed an incredible "cultural" ability to adapt. To protect the fruit, we kept the leaves thick to act as a natural umbrella, preventing the grapes from burning. This resulted in smaller, highly concentrated berries with thick skins. This "skin-to-juice" ratio is a gift for Barolo, as it packs the wine with deep aromas and the firm structure we look for in a great vintage.

At Viberti, this unique climate has produced a Barolo Buon Padre of remarkable elegance and drinkability. For this vintage, we included a higher selection of grapes from Bricco delle Viole vineyard in the blend, which has boosted the freshness and made the floral perfumes even more intense. Bottled in the summer of 2025, it is already showing its great potential.

This year also marks our very first vintage of San Lorenzo di Verduno. True to its roots, this wine offers a more delicate intensity and an "old-school" character, with sophisticated hints of graphite that showcase character of Verduno. While these wines are ready to be enjoyed sooner, our Single Vineyards, Bricco delle Viole, San Pietro and La Volta bottled exclusively as a riserva remains in the cellar. They will continue its slow aging in oak until 2028.

At Viberti, this unique climate has given rise to a Barolo Buon Padre of remarkable elegance and great drinkability. For this vintage, we have included a higher percentage of grapes from the Bricco delle Viole vineyard in the blend, increasing the freshness and making the floral aromas even more intense. Bottled in the summer of 2025, it is already showing its great potential.

This year also marks our very first harvest of San Lorenzo di Verduno. True to its roots, this wine expresses a more delicate intensity and an "old school" character, with refined hints of graphite that reveal the identity of Verduno. While these wines are ready to be enjoyed sooner, our Single Vineyard wines—Bricco delle Viole, San Pietro, and La Volta, bottled exclusively as Riserva—remain in the cellar. They will continue their slow aging in wood until 2028.

Organoleptic Characteristics

→ Color: bright garnet red
→ Scents: Rosehip, Dark Cherry and Licorice
→ Serving temperature: 18° C
→ Ability to evolve: 15+ years

Vinification

Thinning in the vineyard in August and further selection during grape harvest. Harvesting took place in 20 kg crates.

All Nebbiolo vineyards are vinified separately . After destemming ,Alcoholic fermentation and concomitant maceration on the skins lasted depending on the parcels from 10 to a maximum of 16 days, partly in submerged-cap rotovinifiers and partly in emerged-cap vinifiers. This was followed by spontaneous malolactic fermentation in steel tanks.

Refinement

Barolo Buon Padre is aged for 36 months in truncated conical vats of unroasted French oak, with capacities ranging from 25 to 50 hectoliters, depending on the cru of origin. Each vineyard is harvested, vinified and aged separately so as to preserve its specific characteristics. At the end of aging, the individual wines are blended to create the final cuvée, an expression of the balance and complexity of Barolo Buon Padre. Bottling takes place a few weeks after blending, without any filtration, followed by an additional 6-12 months of bottle aging before release.

2021

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% Nebbiolo
→ Appellation: Barolo DOCG
→ Area of production: Vineyards located in Bricco delle Viole, San Pietro, San Ponzio, La Volta, Fossati, Albarella, Ravera, Perno, Bergera-Pezzole, Corini-Pallaretta
→ Harvest start date: October 7

ANALYTICAL VALUES

→ Alcohol content: 14.5 % vol.
→ Total acidity: 5.77 g/l
→ First year of wine production: 1923

CLIMATIC TREND

The year 2021 opened with a winter characterized by mild temperatures, below the seasonal average, accompanied by abundant rainfall, including snowfall, which ensured an excellent water reserve for the vineyards. Spring and summer continued with a regular weather pattern free of excesses, while the harvest period benefited from marked temperature ranges between day and night. This favored optimal phenolic and acid ripening, a key element for Nebbiolo's balance and longevity.

Organoleptic Characteristics

→ Color: bright garnet red
→ Scents: Rosehip, Dark Cherry and Licorice
→ Serving temperature: 18° C
→ Ability to evolve: 15+ years

Vinification

Thinning in the vineyard in August and further selection during grape harvest. Harvesting took place in 20 kg crates.

All Nebbiolo vineyards are vinified separately . After destemming ,Alcoholic fermentation and concomitant maceration on the skins lasted depending on the parcels from 10 to a maximum of 16 days, partly in submerged-cap rotovinifiers and partly in emerged-cap vinifiers. This was followed by spontaneous malolactic fermentation in steel tanks.

Refinement

Barolo Buon Padre is aged for 36 months in truncated conical vats of unroasted French oak, with capacities ranging from 25 to 50 hectoliters, depending on the cru of origin. Each vineyard is harvested, vinified and aged separately so as to preserve its specific characteristics. At the end of aging, the individual wines are blended to create the final cuvée, an expression of the balance and complexity of Barolo Buon Padre. Bottling takes place a few weeks after blending, without any filtration, followed by an additional 6-12 months of bottle aging before release.

2020

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% Nebbiolo
→ Appellation: Barolo DOCG
→ Area of production: Vineyards located in Bricco delle Viole, San Pietro, San Ponzio, La Volta, Fossati, Albarella, Ravera, Perno, Bergera-Pezzole, Corini-Pallaretta
→ Harvest start date: October 5

ANALYTICAL VALUES

→ Alcohol content: 14.5 % vol.
→ Total acidity: 5.6 g/l
→ First year of wine production: 1923

CLIMATIC TREND

The 2020 vintage started with a mild winter and little rain, ensuring a quick vegetative restart in spring without any phytosanitary criticalities. Radical change occurred around May-June, which presented heavy rainfall, leading to a vegetative slowdown, equalizing the early season advantage. However, the water accumulation of those months was essential, along with the not excessive summer temperatures, to an overall plant well-being until the ripening and harvesting of the grapes. Necessary in some of the more productive vineyards was the aid of thinning to regularize production per plant and equalize phenolic ripening. Fundamental contribution made in September and October was the alternating temperatures between day and night, which allowed high tannin ripening and ensured excellent grape health.

Our GoodFather's harvest began on October 5.

Organoleptic Characteristics

→ Color: bright garnet red
→ Aromas: hints of raspberry, spices, underbrush
→ Serving temperature: 18° C
→ Ability to evolve: 15+ years

Vinification

Thinning in the vineyard in August and further selection during grape harvest. Harvesting took place in 20 kg crates.

All Nebbiolo vineyards are vinified separately . After destemming ,Alcoholic fermentation and concomitant maceration on the skins lasted depending on the parcels from 10 to a maximum of 16 days, partly in submerged-cap rotovinifiers and partly in emerged-cap vinifiers. This was followed by spontaneous malolactic fermentation in steel tanks.

Refinement

The wines were aged for 36 months in unroasted French oak truncated conical vats with an average capacity of 25-50 hl depending on the vineyard of origin. The Buon Padre cuvée is the result of a careful blending of wines made from different cru/vineyards. Each cru is harvested, vinified and aged individually. At the end of the same aging the final blend is created. A few weeks later, bottling takes place, which does not involve any kind of filtration. An additional period of 6-12 months in the bottle before the wine was released to the market. The 2020 vintage was bottled in late summer 2023.

Its commercialization began in February 2024.

2019

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% Nebbiolo
→ Appellation: Barolo DOCG
→ Area of production: Vineyards located in Bricco delle Viole, San Pietro, San Ponzio, La Volta, Fossati, Albarella, Ravera, Perno, Bergera-Pezzole, Corini-Pallaretta
→ Vintage: 2019
→ Harvest start date: October 10

ANALYTICAL VALUES

→ Alcohol content: 14 % vol.
→ Total acidity: 5.34 g/l
→ First year of wine production: 1923

CLIMATIC TREND

The year opened with a prolonged winter and a rainy and cool early spring, which delayed the start of the growing cycle by about two weeks compared to recent years, but brought it back to more traditional timetables. The abundant spring rains ensured good water accumulation in the soil, which was useful during the summer, which alternated between heat waves and milder, unstable phases. This required great care in the vineyard, especially for phytosanitary management. In September, a severe thunderstorm with hail affected limited areas around Alba, but did not affect the main vineyard zones. Nebbiolo, harvested in October, shows important aging potential, with intense and structured wines. A vintage that can be described as traditional, balanced and promising.

Organoleptic Characteristics

→ Color: bright garnet red
→ Scents: Rosehip, Dark Cherry and Licorice
→ Serving temperature: 18° C
→ Ability to evolve: 15+ years

Vinification

Thinning in the vineyard in August and further selection during grape harvest. Harvesting took place in 20 kg crates.

All Nebbiolo vineyards are vinified separately . After destemming ,Alcoholic fermentation and concomitant maceration on the skins lasted depending on the parcels from 10 to a maximum of 16 days, partly in submerged-cap rotovinifiers and partly in emerged-cap vinifiers. This was followed by spontaneous malolactic fermentation in steel tanks.

Refinement

Barolo Buon Padre is aged for 36 months in truncated conical vats of unroasted French oak, with capacities ranging from 25 to 50 hectoliters, depending on the cru of origin. Each vineyard is harvested, vinified and aged separately so as to preserve its specific characteristics. At the end of aging, the individual wines are blended to create the final cuvée, an expression of the balance and complexity of Barolo Buon Padre. Bottling takes place a few weeks after blending, without any filtration, followed by an additional 6-12 months of bottle aging before release.