Antonio Viberti purchased an inn in the vergne district of barolo, known as “al buon padre”, along with an adjoining farm that produced the wine served in the trattoria. At that time, Dolcetto, Barbera and Nebbiolo grapes were the three varieties used by Antonio to produce his wines, which he sold exclusively in the restaurant. In 1967, Antonio’s son Giovanni became owner of the business, supported by his wife Maria. Maria’s personable nature with the restaurant clientele, has been fundamental in the growth of the winery and the restaurant. As head chef of the family and restaurant kitchen, Maria is committed to the preparation of the freshest local and seasonal produce. With her help, the Viberti family and winery has gone from strength to strength.The '70s saw the farm in constant expansion, with historic vineyards and a modern cellar, capable of bringing out the best in the grapes within the commune of Barolo. During the late '80s the winery started to experiment the wine making of single vineyard in stainless stell at control temperature and the sales from local moved to European countries. The '90s are crucial for the winery with the first export in the growing USA market.Today at Viberti Giovanni, Claudio, the youngest son, represents the third generation to run the family business. Claudio is directly committed to the wine making process using his know-how, which has been passed down through the generations.The winery can count on a total production of 70,000 bottles per year and is constantly growing, with a motivated young staff, ambitious to reach new goals every day. The BAROLO is the flagship wine, as well as the most important appellation of the Langhe area. The new projects are the soul of the winery: a few years after the release of 'DOLBA', all eyes are now on the new super 'Langhe INISJ'.c
