At a glance

Producer

Eraldo Viberti

Region

La Morra, Barolo, Piedmont, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$60-90 USD (as of 2024, depending on provenance and retailer)

Tasting profile

Dried cherry, rose petal, tar, earth, spice, with softened tannins and evolved secondary/tertiary complexity.

Evolution: Initially vibrant red fruit, floral notes, and tannic grip; now showing more earth, leather, dried herbs, with mellowed structure.

At peak: Displays graceful integration of classic Barolo elements: faded flowers, red fruit, and subtle truffle/forest floor tones.

Structure

Acidity

Medium+

Tannins

Medium to pronounced, now softened with age

Alcohol

14-14.5% ABV

Aging potential

Past peak but holding; best within 10-15 years from vintage

Drinking window

Peak drinking

2017 to 2034

Optimal window

2014 to 2037

Current status

Ready to drink

Current condition

Bottle is likely at plateau; may show tertiary notes with softening tannins but still holding structure. Drink soon.

Barolo from reputable traditional producers in La Morra is typically best about 8-15 years post-vintage, when tannins have resolved but freshness remains. 2009 was a warm year: wines matured earlier than average. This bottle is at or near the end of its optimal window.

Food pairing

Braised veal shank (osso buco), truffle risotto, aged Parmigiano Reggiano, game birds, mushroom ragu.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (45-60 minutes) — To open up evolved tertiary aromas and clear any sediment from bottle age.

Sustainability

Sustainability score: 6/10

Eraldo Viberti is known for traditional vineyard practices (hand-harvesting, limited chemical use), but not formally certified for sustainability, organic, or biodynamic methods. No significant glass reduction/eco-packaging or renewable energy practices documented.

Eraldo Viberti's Barolo is produced by a small family-run estate using artisanal, minimally mechanized methods in the vineyard and winery. While the estate avoids harsh chemicals, there are no formal sustainability certifications or documented initiatives in renewable energy, water conservation, or packaging. The wine’s carbon footprint is typical for small-scale Piedmont reds, largely due to glass, cork, and the necessity of international shipping outside the EU. Overall, the wine is appreciably 'low-intervention' for its region, but lacks comprehensive sustainability achievement compared to certified organic, biodynamic, or rigorously sustainable producers.