Barolo 2017, Trediberri
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Ready or drink by 2030
Homemade gnocchi with white ragu, beef tartare, braised veal with Barolo sauce, truffle omelette, aged Castelmagno cheese
Vinification of grapes from La Morra, mainly Cru Berri and Capalot (until 2017). Alcoholic fermentation takes place in concrete and lasts about 12-14 days. This is followed by a post-fermentation maceration of about 6-7 days, to reach a skin-juice contact of about 3 weeks. After racking, the malolactic fermentation takes place in wood and the refinement lasts for about 20 months in barrels of 25 HL and 52 HL Garbellotto. After aging in wood, the wine is transferred for a few months in cement, steel or fiberglass, before being bottled, usually between July and August of the year prior to its release on the market.
Berri is a small village in the westernmost part of La Morra, close to the Tanaro river and therefore in the extreme west of the Barolo area. In 2007, Nicola, his father Federico and his friend Vladimiro bought 5 hectares for the exclusive production of Barolo. The Trediberri winery, or the “tre di Berri”, is born.
On the market since 2011, today 8 hectares of vineyards are vinified: in addition to the 5 hectares in the Berri mention, another about 2 hectares in the Rocche dell’Annunziata and Torriglione mentions - where Barolo, Barbera and Sauvignon Blanc are produced A family winery, artisan and very young, without coats of arms with rampant horses and unfurled flags. There is no past story to tell but that's okay: the wines speak for the present.