Floral, Liquorice, Spice

Piemonte / Red / Nebbiolo / Sustainable

During harvest, grapes are hand-picked before a gentle pressing and slow maceration  for 15 days or so. After fermentation, which helps soften the acidity, the wine is aged in large old oak barrels for two years before bottling, where it is left for a further year before release. This is sublime old school Barolo that is still a baby but will be drinking fantastically for years to come if you are patient!

Notes on the producer

The Viberti family has owned the "Santamaria" farm and its vines since the mid-1800s, overcoming big challenges like the phylloxera epidemic. In the 1930s, they began producing Barolo, with Aldo modernising the winemaking process in the 1960s. After 35 harvests, his son Walter replanted the vines, focusing exclusively on Nebbiolo, the grape responsible for producing the renowned Barolo wine. Their Capalot vineyards, situated at 350 meters, benefit from clay-limestone soils and are farmed with organic practices, including pest control that respects the ecosystem.