Trediberri
Trediberri La Morra Barolo Magnum 2018
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| Denomination | Barolo DOCG |
|---|---|
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After racking, malolactic fermentation takes place in wood and maturation lasts for about 20 months in 25 HL and 52 HL Garbellotto casks. After ageing in wood, the wine is transferred to cement, steel or fibreglass for a few months before being bottled, usually between July and August of the year prior to release. |
Details
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Pasta
Meat
Game
Cheese
Matured cheese
Goat cheese
Pork
Producer
Trediberri
From this winery
- Start up year: 2011
- Oenologist: Federico Oberto
- Bottles produced: 120.000
- Hectares: 10
Berri is a small hamlet in the westernmost part of La Morra, located in the Langhe hills of Piemonte, close to the Tanaro river. It lies at the extreme western edge of the Barolo region. Here, in 2007, Nicola, his father Federico and their friend Vladimiro, acquired 5 hectares circa (12.5 acres) exclusively for the production of Barolo. The Trediberri winery was born.
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
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 La Morra Barolo Magnum 2018 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2018 |
| Size | 1,50 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Trediberri |
| Origin | La Morra, mainly MGA Berri and MGA Capalot (until 2017) |
| Wine making | Alcoholic fermentation takes place in cement and lasts about 12 4 days. This is followed by a post-fermentation maceration of about 6-7 days, leading to a skin-juice contact of about 3 weeks. |
| Aging | After racking, malolactic fermentation takes place in wood and maturation lasts for about 20 months in 25 HL and 52 HL Garbellotto casks. After ageing in wood, the wine is transferred to cement, steel or fibreglass for a few months before being bottled, usually between July and August of the year prior to release. |
| Allergens | Contains sulphites |