Ciabot Berton

Ciabot Berton is situated in La Morra, in the heart of the Barolo production zone. The name comes from an old house, the ruins of which still lie in the Roggeri vineyard near the winery. They say that, during the last century, the owner, who went by the name of Berton and was a rather original character, caused a huge explosion while making fireworks, lifting the roof off the house. Luigi Oberto, the owner of the winery, has been cultivating his vineyards and making Barolo since 1960. He's helped by his children Marco, an oenologist, and Paola, an agronomist. The area cultivated with vineyards covers about 12 hectares, 8 of which are cultivated with Nebbiolo da Barolo and the remainder with Barbera and Dolcetto.  Ciabot Berton website

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Winemaking, Vineyards & Growing Season:
Obtained from a careful blend of Nebbiolo grapes grown in the Bricco San Biagio, Roggeri, and Rive vineyards, the wine goes through a traditionally long period of maceration, the wine then ages for two years in Slavonian oak barrels. The vineyards, all of which are estate-owned, are situated in four of the prestigious "crus" of the hamlet of Santa Maria: the Roggeri vineyard, with south-easterly exposure, is near the winery, while the San Biagio vineyard, with south-westerly exposure is situated on the hill of the same name opposite the company. Most of the vineyards lie in these two areas. Their soils have peculiar characteristics which are transferred to the wine:the Roggeri soil, which is mainly calcareous-clay, produces wines with great structure and deep color, while the sandier soil of Bricco San Biagio conveys an instantly recognizable and intense floral bouquet to the wine. Two more vineyards are located in the Rive and Capallotti crus, with south and south-easterly exposure. The vineyards are cultivated in observance of the vine's ecosystem. Controlled grass growth is implemented between the rows of vines, eliminating the need for chemical weed-killers. Defensive treatments are restricted to the very minimum, using products with a low environmental impact, and fertilizers are only used in emergencies. With the aim of respecting the vine's rhythms and improving quality, the production of grapes per plant is meticulously controlled.

Score: 90  "Pretty and aromatic with plum, strawberry and floral aromas. Medium-bodied, with refined tannins and a clean, refreshing finish. Very pretty. Best after 2007. 500 cases made". - JS

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Winemaking, Vineyards & Growing Season:
This is made from Nebbiolo grapes grown exclusively in the Roggeri subzone. The rich structure of this wine, conveyed by the clayey soil, is enhanced by the low yield in the vineyard, which never exceeds 45 hl/ha. This is one of the reasons why this Barolo is subject to a traditionally long period of maceration. It is aged in French oak barrels. The characteristic notes from these barrels harmonize perfectly with the wine.

Score: 91  "An opulent wine for the vintage with blackberry, plum and light coffee aromas and flavors. Full-bodied, with juicy fruit and a chewy tannin structure.  Long finish.  Best after 2008.  500 cases made". - JS

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Winemaking, Vineyards & Growing Season:
This is made from Dolcetto grapes grown exclusively in the Roggeri subzone. The rich structure of this wine, conveyed by the clayey soil, is enhanced by the low yield in the vineyard, which never exceeds 45 hl/ha. This is one of the reasons why this Barolo is subject to a traditionally long period of maceration. It is aged in French oak barrels. The characteristic notes from these barrels harmonize perfectly with the wine.