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2015 Langhe Nebbiolo, Trediberri, La Morra, Piedmont
Born only in 2012 the Trediberri cantina of La Morra pulls together three Piedmontesi (Nicola Oberto & his father Federico and their associate Vladimiro Rambaldi) who’ve invested in 5ha of Berri vineyards, a hamlet of La Morra, back in 2008.
Nicola is a recent graduate of Milan’s fine Bocconi University, former Merrill Lynch staff, a statistician and a passionate advocate and lover of fine wine. Father Federico has spent forty years working for a local, large Barolo producer, while Nebbiolo enthusiast Vladimiro runs a bank. There’s an important fourth person, Anna Rosa Oberto (mother/wife) who tends the vines fastidiously when not working at the local post office.
In addition to the 5ha, the Oberto family have 2ha of one of the Langhe’s top vineyards: Rocche dell’Annunziata; located in the very heart of the vineyard. Indeed their new winery in the Borgata of Torriglione overlooks the vineyard. Guided by Anna Rosa, they follow a low impact, organic approach to viticulture, while the wines are made traditionally with extended macerations & large oak ageing. Trediberri also rent c. 2ha of nearby Cappalotti vineyard.
The range consists of Langhe Sauvignon, Barbera d’Alba, Langhe Nebbiolo, Barolo, and Barolo cru Rocche dell’Annunziata.
Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.
A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.
Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.
Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.
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Specified Date*: 9am-5pm
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