Description
Trediberri translates in italiano as the three from Berri (a little hamlet of La Morra, the highest town in Barolo and renowned for wines of elegance and refinement).
Father and son team Frederico & Nicola Oberto and friend Vladimiro Rambaldi (a banker) make up the trio and back in 2008 they purchased 5ha of Berri vineyards in La Morra. Anna Rosa Oberto (wife/mother) is also hands on pruning vines fastidiously when not working at the post office. The Oberto family also have 2ha of one of premium Barolo cru: Rocche dell’Annunziata. Their new winery in the village of Torriglione overlooks the vineyard.
Nic Oberto oversees the winemaking at Trediberri with his father Federico (following his retirement from Renato Ratti after several decades) and Enologist Livio Taretto, and Nic’s fiancée Stefania Drocco, plays an increasingly important role in the overall Trediberri story. Since 2012 Trediberri winery has been certified by CCPB srl, Bologna as in conversion to organic.
This new kid on the block is making some brilliant wines and I enjoyed them too much over lunch in a Barolo trip a couple of years ago!
Antonio Galloni, Vinous Media, Feb 2018. … “Trediberri is a new entry in the Piedmont landscape. Proprietor Frederico Oberto who previously worked at Renato Ratti, along with his son, Nicola, and friend Vladimiro Rambaldi make elegant, classically inspired Barolos from vineyards in La Morra. Nicola Oberto is young and brimming with both passion and enthusiasm, all qualities that make Trediberri an estate to watch. These wines are just gorgeous.”
Andrew Jefford named Trediberri amongst his “Five Outstanding Barolo & Barbaresco Producers for Value” August ’15
About this wine: Trediberri Barbera d’Alba is the result of the blend of 2 different vineyards: 40% from La Morra, from a 40 year- old & east-faced vineyard in front of the winery in Borgata Torriglione. Here the soil is a classic tortonian blue marl, just a bit more clayish than Rocche dell’Annunziata. The remaining 60% of the grapes come from Roero area, where the sandy soil gives lightness and lift.
2025 was a demanding vintage in the Langhe, but a hugely rewarding one. A wet spring refilled the water reserves in the soils, and the warm, sunny summer that followed was tempered throughout by wide day-to-night temperature swings, especially from the second half of August onwards. The fruit came in perfectly healthy and ripening was slow and even, so we could pick over several weeks, with quality building as the harvest went on. Quantities were small, but the grapes were precise: alcohol in balance, bright acidity and ripe, well-knit polyphenols. Barbera in particular delivered structure, aromatic intensity and superb balance — 2025 is a vintage of firm, fresh, long-lived wines.
First fermentation: indigenous yeasts, 7 days of fermentation and maceration in concrete. Malo-lactic fermentation: spontaneous in steel. Aging: 5 months in concrete and stainless steel.
2025 Trediberri Barbera d’Alba is bright and vibrant, a deep crimson shot through with violet. Black cherry and plum on the nose. The palate is juicy and vinous, framed by a crisp, mouth-watering freshness. Generous yet beautifully balanced — a Barbera that is all too easy to drink.
91 points, Monica Larner, The Wine Advocate “The Trediberri 2025 Barbera d’Alba is a blend of fruit from different vineyard parcels and is fermented and aged exclusively in cement to preserve freshness and varietal character. Spicy notes of cinnamon reflect the influence of the clay-rich soils, while fruit from the Roero contributes a silky texture and impressive length. Bright acidity keeps the wine lively and food-friendly, making it an ideal match for cured meats and other simple antipasti.”
RRP $50 *Our Special Price $40.99 when you buy 6 or more of this wine
