- Tasting Notes
Denomination Barolo DOCG
Region Italy, Piedmont
Variety 100% Nebbiolo
Size 750 ml
Serving temperature 16/18°C, open it at least 15-30 minutes before serving
Pairing meat main courses, gnocchi with castelmagno, goat cheeses
This Barolo aims to represent the best of the terroir of La Morra in terms of drinkability and finesse.
A Barolo that is never extremely powerful or alcoholic, but certainly balanced and characterized by a marked freshness, lends itself to being drunk young or to a
Vinification grapes from the Morra, mainly MGA Berri and Mga Capalot (until 2017). Alcoholic fermentation takes place in cement and lasts about 12-14 days. Maceration follows post-fermentation of about 6-7 days, to arrive at a peel-juice contact for about 3 weeks. After racking, malolactic fermentation takes place in wood and the refinement lasts for about 20 months in 25 HL barrels e 52 HL Garbellotto. After aging in wood, the wine is transferred for a few months in concrete, steel or fiberglass, before being bottled, usually between July and August of the year preceding the release on the market.
Nicola, his father Federico and his friend Vladimiro bought 5 hectares for the production of Barolo in 2007.
Today, in addition to Barolo, they also produce Barbera and Sauvignon Blanc in other hectares added later.
The production changes according to different factors and from the vintages and the grape variety, for this reason the vinification takes place in cement, with the use of wood or steel during maceration, and the same applies to the aging that changes from time to time.
Precisely for these reasons they always obtain excellent wines with excellent balance.
In the Trediberri product catalog we find a Barolo DOCG, a Langhe Nebbiolo DOC, a Barbera d'Alba DOC, a Dogliani DOCG, a Langhe Rosato DOC, a Langhe Sauvignon DOC and the Barolo Rocche dell'Annunziata DOCG.