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

North-west exposure, 250m a.s.l. Soil composed of tuffaceous and clayey marls. Guyot training, planting density of 5,000 plants per hectare. Yield of 60 quintals per hectare, harvest around the last ten days of September, harvested by hand. Fermentation in normal steel tanks at a temperature of 28 degrees. Temperature control with refrigeration system. Duration of fermentation and maceration of 10 days. Malolactic fermentation. Aging 8 months in steel.

Tasting notes

Attractive ruby red, consistent; fresh and fruity, the nose reveals notes of fine herbs, raspberry, red fruit. In the mouth it expresses a pronounced acidity, well integrated into a full body that, thanks to the alcoholic warmth and the pleasant tactile sensation, remains balanced. Insinuated and round tannins.

Food pairing

It pairs perfectly with juicy and fatty dishes.