Trediberri
Barbera d'Alba 2024
定價
HKD167.00
其他年份：
2023
立即下單，20天內送達
| 品名 | Barbera d'Alba DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 产区 | Piedmont (Italy) |
| 葡萄品种 | 100% Barbera |
| 陈酿 | After stabilisation, the wine continues to age for a few months in cement, steel or fibreglass, before being bottled, usually between April and May of the year following the harvest. |
| 年份 | 2024 |
| 产品名称 | Barbera d'Alba 2024 |
| 味道 | Ours is a bare and raw Barbera, unpolished by any passage in wood and, on the contrary, characterised by a sharp acidity and usually significant alcohol content. A full-bodied wine, but with a shorter finish than a Nebbiolo and played on fruit rather than complexity and elegance. |
| 历史 | Barbera is the only grape variety on which we systematically carry out thinning every year, so as to limit production and yield per hectare. |
| 搭配 | The most classic pairing can only be with bollito misto alla piemontese. |
| 区域 | Piedmont |
| 国家 | Italy |
| 其他年份： | 2023 |
詳細資訊
味道
服務於：
14 -16 °C.
長壽：
05 - 10 years
醒酒時間：
1 hour
搭配
Pasta
Meat
Cheese
Pork
製造商
Trediberri
來自這個酒莊
- 創業年份: 2011
- 釀酒師: Federico Oberto
- 生產的瓶子: 120.000
- 公頃: 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. 閱讀更多
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. 閱讀更多
| 名称 | Trediberri Barbera d'Alba 2024 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Barbera d'Alba DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 100% Barbera |
| 国家 | Italy |
| 产地 | Piedmont |
| 供应商 | Trediberri |
| 故事 | Barbera is the only grape variety on which we systematically carry out thinning every year, so as to limit production and yield per hectare. |
| 产地 | Grapes coming partly from Roero and partly from the vineyards around Borgata Torriglione, near the winery |
| 酿酒工艺 | Alcoholic fermentation takes place exclusively in cement and lasts about 12 5 days. This is followed by malolactic fermentation in cement or steel and cold stabilisation outside or in temperature-controlled steel tanks. |
| 陈酿 | After stabilisation, the wine continues to age for a few months in cement, steel or fibreglass, before being bottled, usually between April and May of the year following the harvest. |