We first tasted Eraldo Viberti at the insistence of legendary New York Importer, Robert Chadderdon, the man who brought us Bartolo Mascarello and Giuseppe Quintarelli (to name just two...).
He told us he had another Barolo--not... Read More
We first tasted Eraldo Viberti at the insistence of legendary New York Importer, Robert Chadderdon, the man who brought us Bartolo Mascarello and Giuseppe Quintarelli (to name just two...).
He told us he had another Barolo--not as unapologetically traditional as Bartolo's--but honest, elegant, delicious. So we tried it... and he was right: delicious!
Viberti's Barolo comes from La Morra, where the calcerous, sandy soils tend to give wines that are gorgeously perfumed and a little more approachable than the easterly communes like Serralunga and Monforte. Viberti's work in the vineyards (organic; everything is done by hand) produces fruit that expresses that special terroir.
And in the winery he mostly just lets the fruit talk. He uses (as is traditional) a long fermentation and Slavonian oak. But he also has some barriques and will use a touch on the Barolo if it seems right.
