What makes a great Barbera? The answer according to Claudio Viberti

14th October

Claudio Viberti, our superstar winegrower from Viberti Giovanni was in town last week for the Decanter Piemonte tastings.  We caught up with him to find out what makes his Barbera d’Alba 2007 so good that we’ve had to buy every case he has left….

Claudio also gave us an update of what’s on with the 2010 harvest (direct translation)

‘Regarding harvest operation today we are ending with barbera grape, they look good but I’d like take a few days before i make sentences.

Dolcetto grapes just finished the fermentation and quality is high even if the alc by vol will be slightly lower compared to 2008 & 2009. Definitely a wine who will reflect the vintage, balanced, round and big fruity nose.

Chardonnay is in malolactic fermentation in still with temp around 20° Celsius.

Green apple in the nose and full bodied taste!

We have started with the Nebbiolo grapes for Barolo wines and for our brand new SuperNebbiolo.(still a secret but stay tuned!!)

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