The history of the Ciabot Berton Winery traces its roots back to the 19th century, in 1876 when the Oberto family purchased the first vineyard. In the late 1950’s Luigi Oberto decided to create his own winery, on the vineyard the family had been cultivating for decades. The name comes from the small building (ciabot, in Piedmontese dialect) found on the site, which belonged to a certain Berton, who, in an attempt to make his own fireworks, caused a fire.
From the 1990s, Luigi’s children Marco, an oenologist, and Paola, an agronomist, began working with him, and they are now running the estate.
Federica, Marco’s wife joined the business bringing experience as a sommelier and her passion for wine.
Ciabot Berton has a traditional approach to winemaking, using open-concrete fermenters and plenty of time on skins. The Hill of La Morra is key here as the vineyards produce three distinct styles, from three separate elevations. Due to the steep nature of the terrain all work is done by hand and yields are kept very low.
The 3Utin (3 vineyards) Nebbiolo is a fresh lighter style that leads with all the brightness and red-fruited qualities that La Morra offers. The Barolos consistently show all the hallmarks of La Morras’ terroir. These are exceptional wines that offer great value and are beautifully balanced.