Organic and biodynamic methods create equilibrium in this Barbera that sets itself apart from the rest. Medium-bodied with soft tannins, the palate has pronounced black fruit alongside hints of pomegranate seeds, dark chocolate, and almonds. Works well with reliable Italian faves or foods with some bitterness, like braised greens.
Trediberri draws its name from tre (Italian for three) and Berri (the small town in La Morra where the domaine is based). It’s a reference to the three people who form the passion behind Trediberri wines — Federico Oberto, Nicola Oberto, and Vladimiro Rambaldi. Their first wine was released in 2011 and they create wines that they feel express the present moment. They’ve become known for championing Barolo production in La Morra, as well as working closely with Langhe’s grand cru areas. Diverse vineyard sources give their wines capability to produce a certain singularity.
Soil Type: Marl (clay-limestone) with 40% limestone, 35% clay and 25% sand. Green Harvest Alcoholic fermentation happens 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