{"id":31928,"date":"2024-11-20T18:00:09","date_gmt":"2024-11-20T17:00:09","guid":{"rendered":"https:\/\/laviteturchese.it\/?post_type=product&p=31928"},"modified":"2024-11-20T18:08:44","modified_gmt":"2024-11-20T17:08:44","slug":"giovanni-viberti-langhe-chardonnay-rinato-2022-copia","status":"publish","type":"product","link":"https:\/\/laviteturchese.it\/en\/product\/giovanni-viberti-langhe-chardonnay-rinato-2022-copia\/","title":{"rendered":"Giovanni Viberti \u2013 Langhe Chardonnay Rinato \u2013 2023"},"content":{"rendered":"

One of the oldest wineries in the town of Barolo, among the first to be founded back in 1923 by Cavalier Antonio Viberti at the Good Father Inn where the first vinifications began. A family with great traditions, they bottled their first label in 1927 kicking off a history of satisfaction where their son Giovanni from 1968 expanded the property by buying land, differentiating the different vineyards and marketing their wines worldwide. Today we have reached the 3rd generation with grandson Claudio who has taken the reins of the winery introducing new cutting-edge techniques, low yields and eco-sustainability so as to increase the quality of the vineyards. They own 21 hectares distributed among some of the best Cru of the appellation such as Monvigliero, Bricco delle viole, Ravera ect. with a good part of the vines of an average age of 30 years in which there are classic Dolcetto, Barbera, Nebbiolo and some Chardonnay. A modern and thoughtful vision has been introduced in the winery without neglecting the old teachings, modern technologies such as rotovinificators during vinification so as to shorten the time, use of large truncated barrels for well-defined aromas at the end of aging. All pieces of a puzzle for one of the most celebrated names in the Langa. <\/p>\n","protected":false},"excerpt":{"rendered":"

First produced by Giovanni Viberti in the 1950s, it was Reborn (just as the name implies) after 30 years in 1988 with a new and improved winemaking technique. 100% Chardonnay, the vineyards even with 30 years of age are in the hamlet of Vergne where the grapes are selected and de-stemmed only in part. Cryo-maceration on the fine lees in steel tanks to which indigenous yeasts are added, after which they ferment 60% in tonneaux (half of which are new) and the remaining 40% in steel, remaining on the lees for quite some time. Malolactic fermentation and aging continue in the same containers for 10-12 months during which periodic batonage takes place, finally they are blended and bottled without undergoing filtration. Not the classic wine but a throwback to old times with a French style, hints of fruit mixed with yeast with buttery notes, in the mouth it is creamy and fine in a long finish of all freshness. <\/p>\n