Course 1 Wild Things Viognier
Thai snapper, apple-chili-lime slaw, green tea buerre blanc

Course 2 Coquille Blanc 2023
Herb and almond breaded chicken roulade

Course 3 Wild Things Rendezvous Rose
Watermelon, feta, cured salmon, cranberry pink pepper vinaigrette

Course 4 Coquille Rouge
Lamb bolognese

Course 5 Rockpile (Rocky) Reserve Zinfandel
Smokey beef cheeks, mom’s baked beans, corn bread cracker

Couse 6 BONUS Wild Things Zin
“Fig Newton”

We are hosting a truly one-of-a-kind event at One Eleven Bistro on Thursday evening, December 3, 2026. Featuring five different Barolo wines from an iconic family producer, we believe this will be a night to remember!

VIBERTI started as a restaurant in the commune of Barolo 130 years ago, and it remains family-owned and operated, making it the oldest restaurant in Barolo. In 1923, Claudio Viberti’s grandfather began making wine in the basement of the restaurant to serve to the patrons who came to dine at Buon Padre. In the early 1960s, Claudio’s father realized the promise and potential in Barolo, and he sought out vineyards to continue to grow production. Currently, the family owns 20 hectares (approximately 50 acres) of vines throughout Barolo planted to Nebbiolo, Barbera, Dolcetto, Moscato, and since 2017, Timorasso.

The commitment to quality, integrity, and authenticity is what separates VIBERTI from many other producers. The vineyards are managed sustainably without the use of any herbicides or pesticides, which gives premium grape quality while preserving the integrity of the soil of the vineyards.

The five Barolo wines have everything in common with the exception of the location of the vineyards. Each wine is 100% Nebbiolo, farmed and vinified identically. All the wines are aged in large French oak barrels, but with no toast. There are no oaky flavors here. Claudio wants the distinctive character of each vineyard to shine with each vintage.

Barolo Buon Padre is the flagship and is a tribute to the restaurant and the style of the earliest wines at VIBERTI. It is always a blend of all ten parcels that they own, giving it great complexity of aroma and flavor in a very balanced style.

Monvigliero is affectionately known as The Champion of Finesse. I have recently added the moniker Barolo Meets Burgundy, which is exactly what it is. This vineyard is from the very northern part of Barolo in Verduno. While there is still structure here, it shows the pretty and elegant side of Nebbiolo and dazzling complexity.

Bricco delle Viole, San Pietro, and La Volta are all family estate vineyards located very near the family restaurant. They are a stone’s throw away from one another, and yet all three produce very distinctive wines. It is a true testament to the term terroir.

Bricco delle Viole is the highest elevation of the group at 6oo meters above sea level, and it is complex and classic. San Pietro is the most fruit-forward and accessible in its youth, and La Volta is the powerhouse with gorgeous fruit and spice, but plenty of structure.

The overall production of these incredible wines is very small. Depending on the vintage, Buon Padre is around 8,000-10,000 bottles produced annually, while Monvigliero, San Pietro, La Volta, and Bricco delle Viole are around 2,500-3,000 bottles produced only in the best vintages.

Course 1 Buon Padre

Wagyu Braciole, sunday gravy

Course 2 Monvigliero 2021 $110

Cocoa nib pork cheek, fig, polenta

Course 3 San Pietro 2019 $165

Roasted beet, ricotta and morel pave

Course 4 Bricco delle Viole 2019 $176

Black risotto with herbs

Course 5 La Volta 2019 $165

Blonde bolognese agnolotti, truffle pecorino