The history of Viberti Giovanni winery begins with Cavalier Antonio Viberti, who in addition to owning the Locanda del Buon Padre, started producing wine for the guests of his inn in 1923. Dolcetto, Barbera, and Nebbiolo were the three grape varieties vinified individually, and the wines were sold almost exclusively within the Buon Padre.

In 1967, Giovanni, the second son, with the assistance of his wife Maria, began taking the first steps in the family’s small cellar. In the 1970s, the winery expanded with new premises where the first fermentations in cement tanks took place. By the late 1980s, the first micro-vinifications of single vineyards in temperature-controlled steel tanks began, and sales, initially exclusively local, started to expand to European countries. The 1990s marked the beginning of exports to the US market.

Today, Viberti Giovanni winery continues its story with the third generation, where Claudio, the youngest son, is directly involved in winemaking and management operations, introducing new technologies and expanding both the company’s surface area and the range of wines produced.