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

Vineyard area of 0.8 hectares, southern exposure, 350 meters above sea level. Soil composed of tuffaceous and clayey marls. Guyot training, planting density of 4,200 plants per hectare. Organic fertilization. Yield of 40 quintals per hectare and about 1kg of grapes per vine. Harvest from October onwards, hand picked. Fermentation in normal steel tanks with a temperature of 28-30 degrees. Duration of fermentation and maceration of 40 days. Malolactic fermentation. Aging 30 months in large barrels.

Tasting notes

The wine has a bright and consistent appearance that has recently turned garnet; on the nose it is capable of modulating defined aromas of red fruit, sweet spices, liquorice and black pepper, balsamic and mineral puffs. The palate is smooth, elegant and composed despite the perceptible alcoholic strength that does not weigh down a body well supported by sustained acidity and fine-grained tannins, already well integrated and not particularly incisive. The ending is very persistent.

Food pairing

It pairs perfectly with game meat, local appetizers and second courses of white or red meat.