Trediberri
Barolo Berri 2022
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After racking, malolactic fermentation takes place in wood and ageing in 25 and 52 hl Garbellotto oak barrels lasts about 20 months; it then rests for a few months in concrete before bottling. |
Description
What kind of wine it is
Barolo from the municipality of La Morra Trediberri is a red wine with Denomination of Controlled and Guaranteed Origin from Piedmont, brick red in colour, made from Nebbiolo grapes, fermented in concrete and aged in oak barrels. It reveals a clear olfactory profile, with aromas of cherry, currant and hints of fine spices. On the palate, it offers a medium body and a well-integrated tannic texture, delivering an elegant and smooth sip. This Barolo ensures a harmonious drinking experience, ideal for pairing with meats, game and cheeses. Decanting is recommended to fully enhance its fruity notes.
Where it comes from
The grapes come from the vineyards of the Berri hamlet, on the western side of La Morra, in the heart of the Langhe. This area gives the wine a defined geographical identity and a pronounced expressive clarity. Trediberri works carefully to highlight the characteristics of this subzone. A rigorous approach that imparts a genuine territorial imprint to the glass, conveying the true nature of the grape variety through a clean aromatic profile.
How it is produced
The process begins with alcoholic fermentation in concrete, followed by maceration on the skins for about three weeks. Malolactic fermentation takes place in wood. Ageing continues for about twenty months in oak barrels, ensuring a gradual evolution that preserves the freshness of the fruit. Finally, the wine rests for a few months in concrete tanks, completing its structure and guaranteeing excellent ageing potential.
History and Curiosities
Founded in 2011 in the Langhe, the Trediberri winery produces this Barolo, made from the Berri cru, thanks to the expertise of oenologist Federico Oberto.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 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 Barolo del comune di La Morra 2022 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Trediberri |
| Story | History and Curiosities Founded in 2011 in the Langhe, the Trediberri winery produces this Barolo, made from the Berri cru, thanks to the expertise of oenologist Federico Oberto. |
| Origin | MGA Berri, Berri hamlet in the municipality of La Morra (Langhe, Piedmont, Italy) |
| Fermentation | Approximately 12–14 days |
| Production technique | Alcoholic fermentation in cement (12–14 days) with post-fermentation maceration (4–7 days) and total skin-juice contact of about 3 weeks; malolactic fermentation in wood (also in cement and steel); ageing for about 20 months in 25 and 52 hl oak barrels, then resting in cement before bottling. |
| Wine making | Alcoholic fermentation in concrete for about 12 4 days, followed by post-fermentation maceration for around 6-7 days, resulting in a total skin-juice contact of approximately 3 weeks; malolactic fermentation in wood (also in concrete and steel); maturation for about 20 months in oak barrels, then resting in concrete before bottling. |
| Aging | After racking, malolactic fermentation takes place in wood and ageing in 25 and 52 hl Garbellotto oak barrels lasts about 20 months; it then rests for a few months in concrete before bottling. |
| Allergens | Contains sulphites |