In 1967 the second son Giovanni, with his wife Maria, took his first steps inside the small family winery, inheriting the passion and values transmitted by his father Antonio. Maria's presence immediately proved decisive: a woman of the kitchen, endowed with great sensitivity and industriousness, she actively participates in the preparation of the dishes of the Locanda del Buon Padre, contributing with her daily work and her welcoming spirit to consolidate the family and gastronomic identity of the winery. The combination of kitchen and cellar, which has always been the beating heart of the Viberti house, was strengthened in those years thanks to the synergy between Giovanni and Maria.
In the 1970s, driven by the enthusiasm of the new generation and the growing affirmation of Piedmontese wine, the winery underwent an initial phase of expansion: new winemaking rooms were built and fermentations began to take place in modern concrete tanks, improving control over temperatures a key aspect in ensuring quality and stability in the wines.
In the late 1980s, a new season opened: it was the time of experimentation, of the first separate microvinifications per single vineyard. The introduction of temperature-controlled steel tanks allows the identity of the different plots to be enhanced, resulting in more precise, expressive and territorial wines. This change of pace also coincides with the beginning of an opening to foreign markets: from local sales, there is a gradual shift to entry into European markets, with the first exports to neighboring countries that begin to recognize and appreciate the authentic value of Viberti wines.
The 1990s then marked a decisive moment for the winery: it was the beginning of the overseas adventure. The Viberti family's wines landed on American soil for the first time, gaining interest and recognition in the growing U.S. market, which is increasingly attracted to authentic stories, wines linked to the land and the families who cherish them.
