Osvaldo Viberti Barolo del Comune di La Morra 2017

At the beginning of the 90s, Osvaldo Viberti decided to take over the management of the farm that his grandparents Assunta and Tistin had created with much sacrifice, leaving it to his son Gino. An old photo portrays the three generations intent on pressing the fine grapes in the small cellar located in the Borgata Serra dei Turchi. Today Osvaldo devotes himself constantly to the management of the farm together with Carla and the young sons Anna and Paolo, returning the strong passion that has united, over the years, every generation belonging to their family. About ten hectares are planted with vines, most of which are devoted to the Nebbiolo da Barolo vine (about 4.30) to the Barbera vine (about 3), to the Langhe Nebbiolo vine (about 0.70) to the Dolcetto vine (about 1) and the Nascetta vine (about 1). The advice of oenologist Sergio Molino supports the philosophy of Osvaldo based on the belief that to create excellent wines many ingredients are needed: the climate, the composition of the land, the geographical position of the vineyard, the scrupulous work aimed at perfect ripening of the fruit, the constant care of the vines, the careful selection of the best grapes, the meticulous processing in the cellar and finally, but certainly not last, a great passion for quality wine. «In 1993 I enthusiastically entered the world of wine, giving continuity to the project started by my grandparents Battistin and Assunta and my parents Gino and Marisa. I spent my childhood immersed in the agricultural reality, especially in the company of my grandparents, learning through their gestures and their words, the rhythms of the seasons, the wonderful mechanisms of the animal and vegetable world, experiencing the great love, total dedication and the effort that the farmer's job entails. Many photos portray me at the hands of my beloved grandfather who I stubbornly followed everywhere. There is an image that is particularly dear to me and it is that taken in our small winery in harvest time, which immortalizes me at the age of ten with my dad and my grandfather while we press the grapes with a creaking manual crushing machine.