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Trediberri

2023 Trediberri, Barbera d'Alba

Italy Barbera Piedmont Barbera d'Alba 750ML
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Trediberri

2023 Trediberri, Barbera d'Alba

Italy Barbera Piedmont Barbera d'Alba 750ML
/

Nicola's father had family vines just outside of La Morra in Torriglione, the source of the Barbera. The only wine in the range that sees some green harvesting, Nicola pursued purity of fruit expression in its most intense form. Fermented & aged in concrete and stainless steel.

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Same Day Pick Up at Bay Area and Brentwood LA

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A newer name in the context of the historic (read: transcendent) La Morra section of Barolo, Trediberri has a passionate trio behind it, dedicated to crafting profound examples of the legendary terroir.

Trediberri

Winemaker Nicola's father had family vines just outside of La Morra in Torriglione, and knowing his local terroirs well, Nicola, his father Federico and their partner smartly purchased 5 hectares in the historic section of Berri within La Morra. Limestone soils with sandstone interwoven create a unique clay-like soil, and was historically held to be a highly desired terroir; many of the vineyards were abandoned after the second World War, only to be revitalized by the trio who replanted it in 2007. With the vines coming of proper age, the resultant wines are highly perfumed with great finesse and astounding potential. 

The grapes from the Berri vines make up most of the production, but Federico's old vineyards in Torriglione and Rocche dell’Annunziata also contribute tremendous wines in Nicola's hands. Winemaking for the Nebbiolo wines is traditional: the grapes will soak for 3+ weeks during fermentation in concrete, and then will age for about 2 years in slavonian "botti" casks.

Meet the Producer

Trediberri

A newer name in the context of the historic (read: transcendent) La Morra section of Barolo, Trediberri has a passionate trio behind it, dedicated to crafting profound examples of the legendary terroir.

Winemaker Nicola's father had family vines just outside of La Morra in Torriglione, and knowing his local terroirs well, Nicola, his father Federico and their partner smartly purchased 5 hectares in the historic section of Berri within La Morra. Limestone soils with sandstone interwoven create a unique clay-like soil, and was historically held to be a highly desired terroir; many of the vineyards were abandoned after the second World War, only to be revitalized by the trio who replanted it in 2007. With the vines coming of proper age, the resultant wines are highly perfumed with great finesse and astounding potential. 

The grapes from the Berri vines make up most of the production, but Federico's old vineyards in Torriglione and Rocche dell’Annunziata also contribute tremendous wines in Nicola's hands. Winemaking for the Nebbiolo wines is traditional: the grapes will soak for 3+ weeks during fermentation in concrete, and then will age for about 2 years in slavonian "botti" casks.

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