Owner of the company that bears his name since the late 1980s – since 1987 to be precise – and coming from a family of Langhe winegrowers, Eraldo Viberti is undoubtedly part of that group of enterprising producers who greatly innovated viticulture in the Langa, whose most famous exponents were renamed the “Barolo Boys”. Located in Santa Maria di La Morra, the winery has seven hectares of vineyards planted with the traditional Nebbiolo, Dolcetto and Barbera varieties, most of which are worked by hand by Eraldo himself. The result of the exclusive use of organic fertilisers, the practice of spontaneous grazing between the rows of vines and the largely manual work in the undergrowth to eliminate herbicides, his wines show a pure expression of the excellent quality fruit from which they are made. Between the rows, there is the utmost respect for the balance of the environment, nature and the ecosystem, and the philosophy in the winery is no different.

Winemaking

Vineyards facing South and South-East at 350 meters a.s.l. Tufaceous and clay marls soil. Guyot training, 3,800-4,200 vines per hectare with an average age of 20-25 years. Yield of 40 quintals per hectare and 1kg per vine. Manual harvest starting in October. Fermentation in stainless steel tanks at 28-30°C with a temperature control using the refrigeration system. 30-day fermentation and maceration. Malolactic fermentation. Ageing for 24 months in small barrels.

Tasting notes

Ruby red in colour, giving way to garnet; on the nose, intense fruity aromas of blackberry and raspberry under liqueur emerge, expressed with admirable clarity. This is followed by violets, sweet spices and deeper earthy aromas. Concentrated and full-bodied, the contrast between alcoholic strength and tannic extraction makes for a tense drink. Good sapidity, very long persistence.

Food pairing

A demanding wine that requires a few hours of oxygenation to be fully appreciated. Try it with hearty dishes with a strong flavour that balances the intensity of the wine’s flavour.