The Viberti winery was established in the early 1900's when Antonio Giuseppe Viberti purchased "Al Buon Padre", a small Inn with a trattoria and farmhouse in the Vergne district of the town of Barolo. Today, the farmhouse has been converted to a state-of-the-art winery and a quaint, nine room Inn. The trattoria is one of the best within the town of Barolo and the wines are exquisite.
In 1965, Antonio's son Giovanni assumed the responsibility of running the family business. Together with his sons Gianluca and Claudio, they have succeeded in identifying and developing the specific crus that make up the Viberti estate. The crus of La Volta, San Pietro, and Bricco della Viole are among the finest in Barolo and the wines have received rave reviews from wine critics both here and abroad.
Over the past three years the Viberti estate has gradually expanded the vineyard plantings to about 14 hectares (35 acres) and added modern technology to the winery and cellars.
The total annual production is less than 6,000 cases; all of Viberti's wines are handcrafted and represent exceptional quality. They possess the style and elegance that exemplify the true spirit, tradition, and history of Piedmont.
Born in 1984, Claudio Viberti is the youngest son of the Viberti family. He joined the family winemaking team in 2004 working alongside father Giovanni and brother GianLuca, who served as the main winemaker since 1990. Like brother GianLuca, Claudio was educated at the prestigious Scuola Enologica in Alba. After graduation, Claudio also earned a masters degree in management in London improve his business skills. The choice to become a winemaker was encouraged by his father Giovanni, who takes great pride in seeing a new generation of Viberti winemaking. The philosophy is clear, according to Claudio: "We believe that 70% of the quality of our wines is in the vineyards. Therefore, the key to achieving top wines is to reduce the quantity and improve the quality of the grapes. In the winery we combine the use of modern technology in the fermentation process, with the traditional aging of our Barolos in "tini" -- the unique, vertical wooden vats made with no toasted oak. Additionally, thanks to the long aging period of our wines we are now able to bottle unfiltered." With Claudio and the new generation in the family company there is still the same consideration for the territory and its traditions, as well as the desire to progress to much-coveted goals.