Like all wines from Trediberri, the Barolo possesses a thorough line of elegance and purity. Notable for its drinkability and finesse, even at a young age, there is no doubt that this wine will develop gracefully over the years. Trediberri aims for a “weightless” power to the wine, which is meant to typify the best of La Morra.
The fruit for this Barolo mostly comes from the Berri Vineyard,as well as Cru Capalot in the northeast part of La Morra, and a small amount from Rocche dell’Annunziata. The vines are a bit older than those in Berri, and the tannins are a little softer. While there is much evidence of ancient winemaking activity on the fringes of Berri, the area was all but abandoned in the 1960s. The beginning of the 21st century brought renewed interest from growers like Mauro Molino and Renato Ratti, who recognized Berri’s perfect exposure, elevation and cooling breezes. Less than a mile from the Tanaro River, and the soil reflects that with pebbles, limestone and sandstone outcroppings.
Maceration lasts about three weeks, and the ferment happens in concrete with indigenous yeasts. Trediberri uses special barrels crafted for them by Garbellotto – the outstanding cooper about an hour north of Venice. After aging for 21 months in a combination of 52 and 25 HL vessels, the wine is returned to concrete to rest for a few months before release.
2017 will be remembered for being one of the driest vintages ever, with only 370 mm of rainfall from February to October. Summer was hot, but the lack of water obliged the vines to protect themselves and hence, right after summer, they somehow stopped their vegetative cycle. Around mid September, there was no reason to wait longer (looking for the perfect phenolic ripeness) and harvested began in a trying effort to save freshness and acidity. This was the earliest harvest ever in both Rocche dell’Annunziata and Berri. Despite the extreme conditions and the expectations, wines fermented well and during the aging, they were able to develop a great juiciness and to achieve a very good balance; in fact, 2017 Barolos from Trediberri are surprisingly not heavy or over extracted at all, rather particularly juicy and easy. And that is not bad !!
2017 Barolo shows the characteristics of this extreme vintage: the lack of water made it difficult to achieve the perfect ripeness, as the vines started to shut down at the end of summer. Henceforth the wine, although macerated from smaller/thicker berries, couldn’t achieve the complexity of other vintages and results easier and more approachable. Surprisingly, not big/heavy at all. The small percentage of whole bunch provided a lovely aromatic lift and we think it contributed to make 2017 Barolo more appealing and interesting. Despite its approachability, 2017 Barolo can easily be stored for many years, although we believe it will always maintain its main feature of juiciness. 2021-2040.
All Nebbiolo is food friendly, but the accessible purity of this wine allows it to thrive with so many dishes. It’s just as happy with a plate of cheese and salumi, as it is with a powerful Osso Bucco or fresh pasta dish.
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Other Wines by this Producer
Working with just over three acres of vines in this famed vineyard, Rocche Dell’Annunziata is not just home for Trediberri, but also its heart. To hear winemaker Nicola Oberto speak passionately of this vineyard is to hear him discuss a lifelong love affair. He was literally born in front of the vineyard, with memories of kicking a soccer ball around the muddy vines at four years old. Like any wine of this stature, this Barolo will age for decades, but unlike many of its peers, it delivers immediate pleasure too.
Like all wines from Trediberri, the Barolo possesses a thorough line of elegance and purity. Notable for its drinkability and finesse, even at a young age, there is no doubt that this wine will develop gracefully over the years. Trediberri aims for a “weightless” power to the wine, which is meant to typify the best of La Morra. Starting with the 2019 vintage, 96% of fruit comes from their Berri vineyards, with the remainder from Torriglione, the North East facing hill immediately outside their cellar that completes the Rocche dell’Annunziata amphitheater. As such, the Trediberri team decided to label their flagship Barolo as Barolo Berri.
Langhe Nebbiolo is not only one of the greatest values in Piedmont, but often serves as a barometer for the seriousness and talents of a producer. Trediberri’s is unquestionably one of the best available. Primarily from their vineyards in La Morra and Roero, this Nebbiolo is also sourced from alongside their Dolcetto vines in Vicoforte. As winemaker Nicola Oberto exclaims, this is “a wine that’s meant to be easy, but certainly not trivial.” It’s delightfully food friendly, playing just as nicely with charcuterie as it does with a rich ragu.
The grapes for this Barbera are sourced from the sandier soils of Roero and several vineyards just outside the hamlet of Torriglione. Like the Dolcetto, fermentation takes place in concrete and stainless steel tanks and only uses indigenous yeasts. Interestingly, the Barbera is the only varietal at Trediberri that is subjected to an aggressive green harvest. The resulting wine is rich and round, and the absence of oak brings intense purity.
Trediberri’s first vintage of Dolcetto was in 2019, and was received with much enthusiasm. Starting with a grand cru, single vineyard site in the grape’s spiritual home of Dogliani, the fruit is then fermented in concrete to preserve freshness and purity the terroir. The final wine bursts with the kind of acidity that shines at the dinner table.