Trediberri
Barbera d'Alba 2025
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | After stabilisation, the wine continues to mature for a few months in cement, steel or fibreglass before bottling, usually between April and May of the year following the harvest. |
- Origin: Barbera d’Alba DOC from the Roero and Borgata Torriglione areas
- Taste: fruity notes, pronounced acidity, full-bodied structure and 14.5% alcohol
- Vinification: fermented in concrete for 12-15 days and matured without wood
- Pairings: ideal with pasta, pork, cheese and traditional Piedmontese mixed boiled meats
- Serving: 0.75 l bottle, 14-16 °C, decant for 1 hour; contains sulphites
Description
What kind of wine it is
Trediberri Barbera d’Alba is a lively still red wine that offers a straightforward interpretation of Piedmont. Made from Barbera grapes, it stands out for its deep fruity character and the decision not to use wood during ageing. It reveals a well-structured body and a vibrant acidity that balances the rich flavours, making it the ideal pairing for the region’s traditional mixed boiled meats.
Where it comes from
The grapes reflect the artisanal work of Trediberri among the hills of the Langhe and Roero. The bunches come from vineyards located near Borgata Torriglione, close to the winery’s headquarters. To ensure the highest quality, the producer applies a strict annual thinning of the Barbera bunches. This technique allows for limited yields per hectare, ensuring a concentrated raw material perfectly in line with the vigorous style of this wine.
How it is produced
The vinification process is designed to preserve the purity of the Barbera. The alcoholic fermentation takes place exclusively in cement tanks for about two weeks, followed by malolactic fermentation in cement or steel. Afterwards, the wine undergoes cold stabilisation to define its organoleptic profile. The process concludes with a short rest in cement, steel or fibreglass, materials ideal for maintaining the clear expression of the fruit without any alteration.
History and Curiosities
Founded in 2011 among the hills of the Langhe, the family-run Trediberri winery produces this excellent Barbera d’Alba DOC by blending grapes from Roero and Borgata Torriglione. Under the guidance of Federico Oberto, the 10.5-hectare estate practises rigorous cluster thinning to limit yields and aim for the highest quality. Ageing in cement, steel or fibreglass preserves its lively fruity character. A true expression of the winemaking tradition of Piedmont.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2011
- Oenologist: Federico Oberto
- Bottles produced: 120.000
- Hectares: 10
Our first wine was released in 2011 and today we vinify wine from 10,5 ha (26 acres) of vineyards: in addition to the original 5 ha (12 acres) in the Berri Cru, we also own 2,8 ha (7 acres) in the Crus of Rocche dell’Annunziata and Torriglione – where we grow Barolo, Barbera and Sauvignon Blanc – and we are currently renting 3 ha (7,5 acres) of Dolcetto and Nebbiolo in Bastia Mondovì and Clavesana, within the southern area of Langhe Region, at the feet of the Alps. From 2012 until 2017 included, we had the privilege to cultivate another hectare of Nebbiolo for Barolo in the Capalot Cru, in La Morra. Unluckily, from 2018 that contract hasn’t been renewed. We are a young, artisanal family winery.
We have no ancestral coat of arms depicting rampant horses and fluttering ensigns. We have no history and that is fine by us: we like talking about the present, through our wines. Read more
| Name | Trediberri Barbera d'Alba 2025 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Trediberri |
| Story | History and Curiosities Founded in 2011 among the hills of the Langhe, the family-run Trediberri winery produces this excellent Barbera d’Alba DOC by blending grapes from Roero and Borgata Torriglione. Under the guidance of Federico Oberto, the 10.5-hectare estate practises rigorous cluster thinning to limit yields and aim for the highest quality. Ageing in cement, steel or fibreglass preserves its lively fruity character. A true expression of the winemaking tradition of Piedmont. |
| Origin | Roero and vineyards around the Torriglione hamlet, near the winery |
| Fermentation | About 12–15 days |
| Production technique | Alcoholic fermentation in cement (12–15 days), malolactic fermentation in cement or steel, cold stabilisation and maturation in cement/steel/fibreglass before bottling |
| Wine making | Alcoholic fermentation takes place exclusively in concrete and lasts about 12 5 days. This is followed by malolactic fermentation in concrete or steel and cold stabilisation outdoors or in temperature-controlled steel tanks. After stabilisation, the wine continues to mature for a few months in concrete, steel or fibreglass before bottling. |
| Aging | After stabilisation, the wine continues to mature for a few months in cement, steel or fibreglass before bottling, usually between April and May of the year following the harvest. |
| Year production | 120000 bottles |
| Allergens | Contains sulphites |