From: Piedmont, Italy
Tasting Notes: This unoaked Nebbiolo presents as medium-bodied, boasting pronounced tannins and a lively acidity. Its palette features luscious dark cherries, complemented by hints of spice, herbal mint, and the soft florals. This vintage effortlessly blends the fragrant florals and classic Nebbiolo minerality, making it invitingly approachable. The wine's depth, marked by layers of dark cherry fruit, culminates in a ripe tannic finish, making this Nebbiolo both easy-going yet far from mundane. Definitely can be served with a light chill.
Pairing: Nebbiolo pairs easily alongside dishes with strong flavors. Slow braised meats, ragu, dishes that incorporate truffle, and of course, mushroom dishes are magical. Thus, we're sharing Martha Shulman's recipe for Polenta With Wild Mushrooms and Marinara Sauce, a fantastic vegetarian option to highlight the balance between fruit and earth.
About. Berri is a small hamlet in the westernmost part of La Morra, located close to the Tanaro river in the Langhe hills of Piemonte. The Trediberri winery was born here in 2007, when Nicola Oberto, his father Federico, and their friend (a Torinese banker) Vladimiro, acquired 5 hectares (around 12.5 acres) of vineyards exclusively for the production of Barolo.
Trediberri takes pride in its identity as one of the newest producers in the entire Barolo DOC, stating on its website that, “we like talking about the present, through our wines.”
Although the winery is new, it makes wines with a respect for the traditions of the region. Nicolas Oberto's father, Federico, worked for Renato Ratti from 1970 until 2005 before launching Trediberri with his son. Renato Ratti was one of the great historical figures of Piedmont wine, a true repository of Barolo wisdom and tradition. Ratti was Federico's mentor up until Ratti's untimely death in 1988. When you taste Trediberri's wines, you sense that somehow that generations-old wisdom made it into the bottle that you are drinking.
Trediberri’s first wine was released in 2011, and today they make wine from 10.5 hectares (26 acres) of vineyards. In addition to their original 5 hectares in the Berri Cru of La Morra, they also own 2.8 hectares (7 acres) of Barolo, Barbera, and Sauvignon Blanc in the Crus of Rocche dell’Annunziata and Torriglione. They are also renting 3 hectares (7.5 acres) of Dolcetto and Nebbiolo in Vicoforte, within the most southern village of Langhe Region at the foot of the Alps.
Trediberri sums up its winemaking philosophy in this way:
“We love to drink wine, therefore the greatest recognition for us is a bottle that is quickly finished. But our idea of drinkability does not equate to simplicity: it is about equilibrium. There are wines that are extremely alcoholic and structured yet are also pleasurable to drink. By the same token, others are light in body and alcohol but unpleasant to drink. The bottle that finishes before the others is always the most balanced wine, the one in which all components talk to each other in the most complete way. For this reason we do not have; nor do we like; dogmas or fixed protocols. We usually vinify in cement tanks, but we also like to use wood or steel tanks depending on the year, the variety and the vineyard; we macerate the skins for more or less time; we age the wines for more or less time… All in order to offer the most balanced and drinkable wine as possible.”
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