About this wine
Vineyard and terroir
Fruit is drawn from ten vineyards, including several crus across the communes of Barolo, Monforte d'Alba and Novello.
Vinification
The grapes from each cru are vinified separately. Alcoholic fermentation and spontaneous malolactic fermentation take place in stainless-steel tanks. The individual wines are blended only after ageing and are bottled several weeks later without filtration.
Ageing
The wines from each cru age separately for 30–36 months in untoasted, truncated-cone-shaped French oak vats. After bottling, the blend rests for a further 6–12 months before release.
Label / history
First produced in 1923, Buon Padre was named after the Viberti family’s restaurant. Initially served exclusively at the family hotel, it was also sold directly to guests by Antonio Viberti after World War II.
