Our tasting impressions
The red and dark fruit flavors are wonderfully expressive and framed by a gentle touch of vanilla from the oak. The 2023 is particularly notable for its energy. The flavors seemed to unfold without end. If a measure of a wine is how much pleasure it bestows, than this is as good as it gets.
About this wine
100% Barbera from the 3 ha Santa Maria vineyard, which faces west at an elevation of 300m. The soil is a clay and limestone.
The grapes are fermented for 6-7 days before aging in oak barrels for 6 months. Consulting oenologist and Osvaldo's close friend Sergio Molino guides the winemaking.
About the grape
Barbera is a dark-skinned grape from vigorously growing, easy to manage vines, so at least in Piedmont, most of the plantings are on the slopes, exposures and altitudes which are not best for Nebbiolo.
Barbera wines are high in acidity, low in tannins and light-bodied - although they can give the impression that they are big and hearty because of their purplish-black hue and relative roundness.
Barbera has been experiencing a Renaissance over the last couple of decades due to greater attention from talented winemakers who have discovered how to better craft the wines.
About the vintage
2023 was a good but not an easy vintage for winemakers. There was too much spring and early summer rain, which then gave way to a week and a half of searing heat. Barbera probably is the most resistant local grape to sunburn and ultimately was one of the best overall performers. Cooling trends pre-harvest helped to bolster ripening and acidity.
Click here for information about this producer and other wines from them.
Osvaldo Viberti located in La Morra produces Barolo, Barbera, Dolcetto, Langhe Nebbiolo and a little known but wonderful white called Langhe Nascetta. The 10-hectare Azienda produces about 40,000 bottles per year with the help of his friend, and renowned oenologist, Sergio Molino.
Osvaldo remembers fondly helping his grandfather farm grapes to sell from their vineyards. His father began making wine but not bottling. In 1993, Osvaldo took control and began bottling and marketing his wine. Today, he is joined in this endeavor by his children Paolo and Anna.
Viberti farms naturally and organically without certification. He has not used pesticides in 3 years. All the bunches are destemmed and almost all of the fermentation is naturally occurring. He does manual pump-overs and pushes down the caps.
There is something uncommonly nice about Osvaldo. He is humble, sincere and genuinely kind and you can taste these attributes in his excellent wines.
