Trediberri Langhe Nebbiolo '23

Trediberri was founded in 2007 as a partnership of three men: Nicola Oberto; Nicola’s father, Federico; and the Torinese banker Vladimiro Rambaldi. Federico contributed prime family holdings in Torriglione and the renowned Rocche dell’Annunziata, and the three jointly purchased five hectares in La Morra’s historic Berri MGA. Nicola runs the estate today, and the project is named after the three partners and their common purchase: Tre-di-Berri, or “Three of Berri.”

Federico worked at the Ratti winery for decades and is descended from several generations of farmers with great holdings. His experience, combined with the ancestral knowledge, made him a very shrewd judge of terroir. The Oberto family holdings in Rocche dell’Annunziata and Torriglione need no introduction, but the Berri purchase illustrates how—from the beginning—the partners focused their energy on extracting unique wines from distinctive vineyards.
 
Berri is the westernmost MGA in the entire Barolo appellation, and the soils are younger than those in La Morra’s better-known eastern crus. Here, the limestone bedrock is punctuated by outcroppings of sandstone, and the resulting soils have lots of pebbles mixed into the heavy clay. The trio replanted their five-hectare parcel in 2007 and began vinifying its grapes with the 2010 vintage. Berri’s south-to-southwest exposure, elevation, and river-cooled climate distinguished it for centuries, as evidenced by the remnants of ancient vigneti found there today. But these slopes were largely abandoned in the years following World War II, as Berri’s growers took more lucrative jobs elsewhere. Today, Federico’s insight has proven prescient, especially with a series of warmer, drier growing seasons.
 
The Trediberri Langhe Nebbiolo was made with grapes mostly from La Morra and Levice, and a small portion from Vicoforte and Monticello d’Alba (Roero). Alcoholic fermentation was carried out mostly in concrete for about 10 to 12 days. Malolactic conversion occurred in concrete and/or stainless steel, and cold stabilization occurred outdoors or in conditioned steel tanks. After stabilization, the wine was aged for several months in concrete and steel before being bottled in the year after the harvest.