Barolo Buon Padre is a classic expression of 100% Nebbiolo and the historic heart of the Viberti family estate. First created in 1923 by Cav. Giovanni Viberti for guests of the family’s “Il Buon Padre” inn, the wine has become both a symbol of the Langhe and a benchmark traditional Barolo. Nearly a century later, it continues to honour its origins through a carefully balanced blend of some of the region’s most respected crus, including Bricco delle Viole, San Pietro, La Volta, San Ponzio, Perno, Bergera, Albarella, Terlo and Ravera.
Each vineyard contributes its own distinct personality, from lifted floral aromatics and mineral tension to savoury spice, depth and tannic refinement. The fruit is harvested by hand in small crates following careful vineyard selection and green harvesting. Every parcel is vinified separately, with fermentation and skin maceration lasting between 10 and 16 days in a combination of submerged-cap rotovinifiers and traditional fermenters. Spontaneous malolactic fermentation follows in stainless steel before the wines are transferred to large, unroasted French oak vats ranging from 25 to 50 hectolitres for 36 months of maturation.
True to traditional Barolo philosophy, each cru is aged individually to preserve its character before final blending. The wine is bottled without filtration and rested for a further 6–12 months before release, allowing the components to harmonise and gain further complexity.
The result is a Barolo of remarkable balance and authenticity, combining vibrant acidity, layered aromatics and refined tannins with impressive depth and longevity. Structured yet elegant, it captures both the power and finesse of the Langhe, delivering a wine that is deeply rooted in family history and regional identity.
