Boniperti
Fara, Alto Piedmont, Italy
Gilberto Boniperti
Gilberto Boniperti is the third generation to work his family's vineyards. In 2003 he began replenishing the “Barton” Vineyard, a vineyard established by his grandfather in Fara Novarese almost a century ago and his estate was born.
“When you don’t know what to do, just go to the vineyard ... there is always something to do there!”
My grandfather used to repeat this over and over again when I was a little boy, and I would have never imagined that it would become one of his greatest advices, one of the basic concepts of my work and life philosophy: full dedication to my vineyards, many hours of manual work, painstaking care for details in following the wine-making process and last but not least the patient wait for the slow and vital ripening of my wines. I now realize that it is these ancient values that have made my work and its products so precious today, making them stand out: a “slow work practice” that is probably not in line with modern fast-paced rhythms, but which I am proud to carry on and perform in my daily life.
-Gilberto Boniperti
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Today, Boniperti encompasses 4.5 hectares planted across 4 vineyards situated at 820 feet above sea level with Vespolina, a small patch of Barbera and Nebbiolo. Cristiano Garella, joined his winemaking team in 2013.
The domaine’s philosophy is a trifecta of the sun, representing a commitment to the earth and nature), the earth with viticultural practices that respect the region’s biodiversity, and tradition, through their generations-deep lineage dedicated to winemaking in this territory.
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The vineyards are all in the Fara DOC, which is relatively flat compared to other Alto Piemonte subregions. Fara is also the warmest subregion, producing juicy, ripe wines. Boniperti's wines are particularly fresh and fruity; this is due to sandier soils and his hands off approach in the cellar.
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Gilberto combines the traditional work of a wine-grower he gained from his grandfather with the technical knowledge he acquired by studying enology at the acclaimed school in Alba, as well as occasional pieces of advice from his friend and consultant , Cristiano Garella.
Wines
Favolalunga
100% Vespolina from a 0.8 hectare parcel in Barengo. Grapes are de-stemmed and follow a gentle extraction regime with a 10-day long maceration. Fermentation and aging is entirely in stainless steel.
Nebbiolo Colline Novaresi Carlin
100% Nebbiolo from two parcels totaling 2.1 hectares in Barengo. The grapes are destemmed and follow a gentle extraction with a 20-day long maceration. Fermentation and aging is entirely in stainless steel.
Barton Fara
70% Nebbiolo, 30% Vespolina from 0.5 hectate parcel in Briona. This vineyard was first cultivated almost a century ago by Gilberto’s grandfather, Barton. Harvest is in early October. The grapes de-stemmed and follow a gentle extraction regime with a 20-day long maceration. Fermentation is in stainless steel with malolactic fermentation in large barrels. The wine ages in the same 21 hectoliter barrels for twenty months and four months in bottle before being released.