Estate: The Trediberri [three of Berri] estate is located in the small village of Berri, in the westernmost part of La Morra, close to the Tanaro River in the Langhe region of Piedmonte. Nicola Oberto along with his friend Vladimiro Rambaldi founded Trediberri in 2007, when they purchased 5 hectares in Barolo. Today their vineyard holdings have increased to include 2 hectares in the Rocche Annunziata and Torriglione, where they produce Barolo, Barbera and Sauvignon Blanc, along with renting an additional hectare in La Morra.
The family winery is aware that they are young, but they are passionate about crafting “the most drinkable and balanced wines possible”. Using organic, traditional and biodynamic methods, they strive for equilibrium in their wines. In 2012 they began the organic certification process, in order to be transparent in their practice and guarantee the precise methods used in organic winemaking. They tend to age in cement, however depending on the individual grape or vineyard, they may choose to use wood instead. Progressive, honest and fantastically witty, check out their original, clever bio page here.
Philosophy: The idea behind this wine is the joy and carefreeness that a bottle of wine should always contain. Bottled in the Spring, without diminishing the complexity that the land of the Langhe involves.”
Winemaking: Maceration on the skins for 32 hours, due to the low acidity of 2017, no malolactic fermentation. Aged for 3 months in cement, bottled during the waning moon in February 2018.
Pairing Suggestions from the Winemaker: Great as an aperitif, and with salami and cheese, raw fish, mozzarella and burrata, crustaceans and pasta.
Tasting Notes: Ruby red in colour with aromas strawberry, cherry, violet petal and a trace of watermelon. Strawberry, raspberry and tart cherry are underscored by a streak of minerality and fresh, light acidity. Finishing dry and fruity. Super fruity, super dry, super refreshing, this drinks like a light red. A fantastic summer sipper and will pair with just about anything. [On a lovely Sunday afternoon in NYC, I watched the bartender and waitstaff pouring this seemingly endlessly. On its own or paired with a Spring influenced Roman menu, people could not get enough of this fantastic Rosato!]
30% Barbera, 30% Dolcetto, 20% Nebbiolo, 20% Freisa
Bottled by Società Agricola Trediberri di Nicola Oberto & C. ss
$15 [Average price, I paid $37 in a restaurant.]