Barolo Berri DOCG 2020 - Trediberri

Barolo Berri DOCG - Trediberri

Trediberri's Barolo aims to best represent the terroir of La Morra in terms of drinkability and finesse. The grapes come from the MGA Berri within the municipality of La Morra. A Barolo that is never extremely powerful or alcoholic, but certainly balanced and characterized by a marked freshness, it lends itself to being drunk young or to medium ageing. The alcoholic fermentation takes place in concrete and lasts approximately 12-14 days. This is followed by a post-fermentation maceration of approximately 6-7 days, to reach a peel-juice contact of approximately 3 weeks. After racking, malolactic fermentation takes place in wood and refinement lasts for approximately 20 months in 25 HL and 52 HL Garbellotto barrels. After aging in wood, the wine is transferred for a few months to concrete, steel or fibreglass, before being bottled, usually between July and August of the year before it is released on the market.

Service

We taste it at a temperature of 16/18 ° in tulip glasses. Daily wine, but left to rest in the cellar a few years can give beautiful emotions. It is advisable to open it a few minutes before tasting.

Pairings

To drink with tajarin with meat sauce, with boiled meat, to try with a plate of aged cheeses.

Cellar: Trediberri

The winery 'Trediberri' is located in Berri, a small village located in the westernmost part of La Morra, one of the municipalities of Barolo. Born in 2007, when Nicola, his father Federico and his friend Vladimiro bought 5 hectares for the exclusive production of Barolo, and hence the name, or the "tre di Berri". Nicola Oberto, an obscure Bocconian, regrets not having studied enology and for this reason he tries to learn as much as possible from his father, loves the pinot of Chambolle and strongly believes that the Rocche dell'Annunziata are the "Les Amoureuses" of Barolo. Vladimiro is divided between the role of banking manager by profession and that of winemaker by passion, after being struck by the Chinin by Jean Pierre Robinot and the Cannonau by Alessandro Dettori. But the real pillar is Federico, who for years has been Ratti's cellarman until 2005, when he retired, and then to understand how much he would have been bored and then got back into the game with Trediberri. Today, the first 5 hectares were joined by about 2 hectares in the Rocche dell'Annunziata and Torriglione mentions, where they produce Barolo, Barbera and Sauvignon Blanc, and one hectare rented by Nebbiolo suitable for Barolo in the Capalot mention, also in La Morra. The philosophy of the Trediberri, is to produce wines that are very drinkable, and that the latter does not coincide with simplicity, but with balance, in which the various components interact with each other in a complete manner. For this reason they do not have dogmas and protocols, but we usually make concrete, even if they do not disdain wood or steel depending on the vintages and the vine, they macerate for more or less days, and we refine for more or less time ... to try to offer wines as drinkable and balanced as possible. The author of the beautiful labels is Pierflavio Gallina, who is one of the most important artists of the Piedmont scene and his works have become part of important public and private collections.