From: Piedmont, Italy
Varietal: Nebbiolo
Taste & Critical Acclaim: We were impressed by previous vintages from Trediberri, but the 2019 Barolo ‘Berri’ completely wowed us. The ’19 vintage captures such elegance, clarity of fruit, and accessibility, even now. This Barolo will age wonderfully but is shockingly friendly now (Oct. 2023). We recommend relishing this throughout an evening, alongside dinner, to watch this gorgeous wine “let its hair down” and unveil layers of crushed, aromatic red fruit, rose petals, and Chinese Five Spice.
93-96 points Audrey Frick (JebDunnuck.com): "The 2019 Barolo Berri was tasted from two barrels, one of which utilized whole bunches in the fermentation. While both offered freshness and purity, the second barrel offered more significant spice in its profile, with more depth of fruit, and is firmly structured at this stage. The components are compelling and should make for a wonderful finished blend in a few years’ time. (5/4/23)"
93 points Antonio Galloni (Vinous): "The 2019 Barolo Berri is tightly wound and austere in the early going. Crushed red berry fruit, iron, dried herbs and white pepper give the Berri a striking aromatic top register. The tannins are a bit nervy, though, so a few years in bottle are warranted. Frost decimated the crop at Torriglione, which is why this wine (typically the Barolo del Comune di La Morra) is Berri in 2019. To be exact, there is 4% Torriglione, as that was the wine used for topping. Drink: 2025-2037. (Jan 2023)"
Pairing: Some classic pairings include dishes like Brasato al Barolo (braised veal, lamb, or wild boar) or truffle dishes like traditional tajarin pasta with rich mountain butter, fonduta of strong cheeses, even fried egg with a runny yolk – shaved liberally with decadent Alba white truffle. You could even pair this as you would Burgundy and go the duck, braised meat, and anything mushroom route. Speaking of mushrooms, while in New York, we had an amazing gnocchi dish at Senza Gluten— an all-Italian, gluten-free restaurant in Greenwich Village: Gnocchi di Patate (Potato Gnocchi) Ai Funghi with shiitake, portobello, cremini mushrooms in a white cream sauce, parmesan. We’ve been thinking about it ever since, and something along those lines would be amazing with this divine Barolo. The recipe below isn’t the same, but it’ll give you some ideas/inspiration for your “wine and dine” moment.
Potato Gnocchi with Mushroom Ragù
By Richard Betts
Possibly the hottest newer producer in Piedmont. A partnership formed in 2007 between two members of the Oberto family and Vladimiro Rambaldi. The Oberto’s owned small parcels in “Rocche” and “Torriglione” in La Morra. A portion of the “Berri” vineyard, also in La Morra, was acquired shortly after the partnership was formed. The Baroli are traditionally crafted with long fermentations followed by at least 24 months of aging in large Slavonian botti.
About. 2019 Barolo “Berri”- This is normally Trediberri’s Barolo “Classico,” a blend of “Berri” and “Torriglione.” In 2019, virtually all the fruit from “Torriglione” was destroyed by frost. This could be the only “Berri” Barolo we will ever see from Trediberri.
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 the fruit comes from their Berri vineyards, with the remainder from Torriglione, the northeast-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.
The fruit for this Barolo mostly comes from the Berri Vineyard, with the remainder sourced from Torriglione on the southern end of Rocche dell’Annunziata. 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 20 months in a combination of 52 and 25 HL vessels, the wine is returned to concrete to rest for a few months before release.
On the 2019 vintage. “Good distribution of rainfall throughout the long growing season, with a warm spring, a scorching end to July which led to sunburnt grapes in some vineyards, and a hailstorm in September which mostly affected vines in La Morra. October was drier, with mild days and cool nights. Comparisons to the very structural 2013 vintage have been made by more than one producer.” Aldo Fiordelli, Decanter, March 23, 2023
