About this WINE
Trediberri, literally meaning “the three from Berri”, is run by father-and-son team Federico and Nicola Oberto, together with their good friend Vladimiro. Their winemaking journey only started in 2007, when they purchased five hectares of vines in the hamlet of Berri, under the terracotta towers of La Morra.
They produce sensitive expressions of their organically certified vineyards, the jewel in the crown being Federico’s historic two 2.8 hectares of the mighty Rocche dell’Annunziata vineyard which sits in front of their cantina. It was tasting the wines from this vineyard that convinced Nicola to give up his successful career in finance and work the land with his father.
Trediberri epitomises the current dynamism of the region, proudly having no history or coat of arms, and making modern wines, rooted in the traditions of the past.
Barbera d’Alba is a red wine made from the Barbera grape variety in the Alba region of Piedmont, Italy. It is one of the most well-known and widely produced Barbera wines in the Piedmont region and holds the prestigious Denominazione di Origine Controllata (DOC) designation.
The grape is a high-yielding variety known for its rich colour, high acidity, and low tannins. These characteristics make Barbera wines generally approachable and food-friendly, often described as lively, vibrant, and easy to drink.
The wines typically showcase red and black fruit flavours, such as cherry, raspberry, and blackberry, with some expressions exhibiting notes of plum and blueberry. The wines often have a pleasing acidity that gives them a refreshing and tangy quality. In some cases, subtle hints of spice, earthiness, and floral aromas may add to the wine’s complexity.
The oak ageing process is typical for many Barbera d’Alba wines, which can impart additional layers of flavour and texture, complementing the grape’s natural characteristics. However, some producers opt for stainless steel or neutral oak ageing to preserve the wine’s primary fruit flavours and freshness.
Barbera d’Alba is versatile when it comes to food pairings. Its bright acidity and medium body make it a fantastic match for various dishes. It pairs excellently with Italian cuisine, such as pasta dishes, risotto, pizza, and roasted meats. The wine’s acidity also allows it to pair well with more decadent and fatty foods, making it an excellent choice for savoury dishes.
While Barbera d’Alba is often overshadowed by the more renowned Barolo and Barbaresco wines of the Piedmont region, it remains a beloved and cherished wine among locals and enthusiasts. Its combination of approachability, versatility, and excellent value makes it an appealing choice for everyday enjoyment and a delightful introduction to the wines of Piedmont.
Barbera is planted extensively in Piedmont and south-west Lombardy and accounts for over 50% of the wine produced in the region. The majority is sold simply as Barbera del Piemonte, but the best wines are the DOCs, Barbera d'Alba and Barbera d'Asti. It ripens late (after Dolcetto but before Nebbiolo).
The wines are usually ruby red in colour with notably low levels of tannins. They have a pronounced acidity that can be accentuated by overproduction. Barbera wines range from light, tart mouthwashers through to powerful, intensely flavoured wines that require extended cellaring.