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 Piedmont. Federico Oberto and his son Nicola, along with their friend Vladimiro Rambaldi founded Trediberri in 2007, when they purchased 5 hectares in Barolo. 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.
Using organic, traditional and biodynamic methods, they strive for equilibrium in their wines. Progressive, honest and fantastically witty, check out their original, clever bio page here.
Winemaking: Grapes come from vineyards in Roero along with vineyards surrounding Torriglione [with limestone, clay and sandy soils], next to the winery. Fermented with native yeasts “in concrete and/or stainless steel and lasts around 12-15 days. Then malolactic takes place in concrete and/or stainless steel and cold stabilization happens outdoor or in conditioned steel tanks. After stabilization, the wine ages for some months in concrete, steel and plastic, before being bottled, usually in April-May of the year after the harvest.”
Note: Barbera is the only varietal at Trediberri that undergoes an aggressive green harvest to limit yields.
Tasting Notes: Red-violet in colour, with aromas of black cherry, black grape, violet, almond and baking spices. A patina of tangy acidity over black cherry, pomegranate, red currant, trace of violet and lithe tannins. Black currant and dark chocolate saturate the sateen finish. A delightfully vivid, pure expression of Barbera.
Barbera d’Alba DOC
Estate Bottled by Società Agricola Trediberri di Nicola Oberto & C. s.s.