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Short story

Viberti is the only producer to bottle it as a single cru, keeping alive the memory of a Barolo that in the past was vinified differently, with longer aging and rest periods in closed containers before bottling.

"San Pietro is the Barolo of memory. A wine that needs time, that makes you wait, that changes in the glass. It is a piece of our history, and we decided to tell it." - Claudio Viberti

The first vintage vinified as a single cru was in 1989, but the history of San Pietro is much older. At one time, this Barolo was not bottled immediately, but stored in cement, steel or fiberglass to allow the aromas to evolve slowly. It was a choice linked to economic necessity, but also to a winemaking philosophy that favored waiting over immediate expression.

Today, Viberti has maintained this tradition: San Pietro Riserva is the winery's only Barolo that is not bottled immediately, but left to rest in closed containers for a year before entering the bottle.

What is special about San Pietro is its ability to age. In a hot year, it is one of the few crus that maintains freshness and tension, thanks to its draining soil and location that protects it from extreme temperatures.

2019

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% Nebbiolo
→ Appellation: Barolo DOCG
→ Production Area: San Pietro Vineyard
→ Harvest start date: October 19

ANALYTICAL VALUES

→ Alcohol content: 14 % vol.
→ Total acidity: 5.29 g/l
→ First year of wine production: 1989

Climate 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
→ Aromas: Fresh red fruit, sweet and smooth tannins. Austere and traditional sensations.
→ Serving temperature: 18° C
→ Ability to evolve: 15+ years

Vinification

The long production process of this wine begins in the vineyard through thinning and selection at the grape harvest stage. Harvesting is done manually, and once picked, the grapes are placed inside 20Kg crates. After destemming-crushing, maceration and alcoholic fermentation occur simultaneously for 10-12 days inside emerged-cap rotovinifiers. At the end of this operation, malolactic fermentation takes place spontaneously in steel.

Refinement

Aging takes place for 60 months in unroasted barrels with an average capacity of 25 to 50 hL. At the end of the aging period, bottling is carried out, which does not involve any kind of filtration. The wine rests another 12 months before being released to the market.

2018

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% Nebbiolo
→ Appellation: Barolo DOCG
→ Production Area: San Pietro Vineyard
→ Harvest start date: October 17

ANALYTICAL VALUES

→ Alcohol content: 14 % vol.
→ Total acidity: 5.2 g/l
→ First year of wine production: 1989

Climate trend

The 2018 vintage began with a cold and wet winter, as in the entire Barolo area. Low winter temperatures favored a slow sprouting, which, in fact, occurred toward the end of March. In addition, minimum temperatures just above freezing during the first decade of April limited the risk of frost damage. This vintage has, fortunately, reestablished the water balances in the soil, which were heavily weakened by the dry and droughty 2017 vintage. These water resources accumulated during the winter and spring together with good weather and medium to high temperatures during the summer allowed for abundant production while maintaining, at the same time, high concentrations within the berry. In general, the wines obtained from this vintage are immediately ready with gentle tannins that are never rough or underripe. In addition, these wines have high acidity given by the high rainfall that occurred. In conclusion, we can say that the 2018 vintage can be added to the ranks of excellent vintages.

Organoleptic Characteristics

→ Color: bright garnet red
→ Aromas: Fresh red fruit, sweet and smooth tannins. Austere and traditional sensations.
→ Serving temperature: 18° C
→ Ability to evolve: 15+ years

Vinification

The long production process of this wine begins in the vineyard through thinning and selection at the grape harvest stage. Harvesting is done manually, and once picked, the grapes are placed inside 20Kg crates. After destemming-crushing, maceration and alcoholic fermentation occur simultaneously for 10-12 days inside emerged-cap rotovinifiers. At the end of this operation, malolactic fermentation takes place spontaneously in steel.

Refinement

Aging takes place for 60 months in unroasted barrels with an average capacity of 25 to 50 hL. At the end of the aging period, bottling is carried out, which does not involve any kind of filtration. The wine rests another 12 months before being released to the market.

2016

SPECIFICATIONS

→ Type: red wine
→ Grape variety: 100% Nebbiolo
→ Appellation: Barolo DOCG
→ Production Area: San Pietro Vineyard
→ Harvest start date: October 12

ANALYTICAL VALUES

→ Alcohol content: 14 % vol.
→ Total acidity: 5.51 g/l
→ First year of wine production: 1989

Climate trend

2016 was a year with a long and regular growing cycle, which began with a mild, low rainfall winter, followed by a return of cold weather in late February and March that delayed vegetative recovery by about ten days. Spring brought heavy but not damaging rains, thanks to moderate temperatures and a still early phenological stage. The summer, which started slowly, continued with favorable conditions until the end of September, allowing a complete and homogeneous ripening. The Nebbiolo harvest allowed for complete ripening, including phenolic ripening, with excellent anthocyanin levels and low malic acid content. The expected wines will be balanced, with great structure and evolutionary potential, and slightly lower alcohol contents than in the 2015 vintage-a vintage that promises to be memorable.

Organoleptic Characteristics

→ Color: bright garnet red
→ Scents: Austero, Goudron, Spices (Cardamom)
→ Serving temperature: 18° C
→ Ability to evolve: 15+ years

Vinification

The long production process of this wine begins in the vineyard through thinning and selection at the grape harvest stage. Harvesting is done manually, and once picked, the grapes are placed inside 20Kg crates. After destemming-crushing, maceration and alcoholic fermentation occur simultaneously for 10-12 days inside emerged-cap rotovinifiers. At the end of this operation, malolactic fermentation takes place spontaneously in steel.

Refinement

Aging takes place for 60 months in unroasted barrels with an average capacity of 25 to 50 hL. At the end of the aging period, bottling is carried out, which does not involve any kind of filtration. The wine rests another 12 months before being released to the market.