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

Exposure to the east, 280 meters above sea level. Soil composed of tuffaceous and clayey marls. Guyot training, planting density of 5,000 plants per hectare. Yield of 60 quintals per hectare. Beginning of harvest in 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 7 days. Malolactic fermentation. Aging 8 months in steel. Slight clarification.

Tasting notes

Luminous ruby red with youthful reflections, still purple on the edge; On the nose it expresses aromas of plum (the most fragrant note) and candied red fruit, classic for the denomination, with good depth and clarity. The flavour is loose and simple, reminiscent of fruit; fresh, smooth and quite meaty, with just the right tannin to add depth and length.

Food pairing

It goes perfectly with traditional dishes such as agnolotti and pasta with meat sauce, boiled and braised meat, mushrooms and truffles.