Viberti Giacomo

Cantina Viberti Giacomo

The history of Cantina Viberti Giacomo began in the early part of the 20th century with Paolo's grandfather Giacomo, a very small wine producer who was intended for domestic use and friends. In the early '70s, Enzo and his wife Teresa became owners of a small plot of land in Crosia, at the foot of the village of Barolo, where they built their house and planted small vineyards. In 1975, the Viberti Giacomo e figli di Viberti Enzo winery was founded.

Today the 1.5 hectare estate is stewarded by Paolo and his family. The site, on a UNESCO World Heritage Site, is farmed using biodynamic practices, and will be officially certified organic with the 2023 vintage. They use no herbicides or pesticides, and rely on natural sulfur, copper, and tannins for fungal defense of the vines. They mow & weed the vineyards themselves, mainly by hand. 

As a small, family-run business, they strive to ensure that all employees and interns are taken care of and supported, with their health and overall well-being paramount. They go above and beyond the labor standards set out by their local legislation and ensure that every member of their team is fed & has adequate break times to rest in a shaded, comfortable environment.

Primary fermentations occur using natural yeast in concrete tanks, with subsequent maturing taking place in either stainless steel (Dolcetto, Chardonnay, Barbera, and Nebbiolo) or oak barrels (small barrels for Barbera Superiore & large barrels for Barolo). The wines see a light filtration before bottling, and sulfur use is at a minimum.

They suggest pairing their wines with meat, pasta, fish, fresh & mature cheeses, dry fruits, and particularly Tonda Gentile delle Langhe, toasted hazelnuts (which they also produce & sell!)