2018 was a challenging vintage for Trediberri. The wines resulting from the various vineyards couldn’t be more different. The best parcels were particularly serious and profound (as such important vineyards should be almost every year), whereas Berri provided a pretty wine, but missing the depth of a Barolo. Blending all the wines was a ray of light and the result is a Barolo that we like a lot!
Pure nose of fruit, soft and light mid-palate, lingering deep finish. Iron fist in a velvet glove. Due to its inner freshness, it will surely last for decades, but it so good now that it's hard to resist. Perfect with pad thai, hot pot, fish soup, mid-aged cheese, raclette.
Alcoholic fermentation happens in concrete and lasts around 12-14 days, followed by a 4-5 day post-fermentative maceration. Total skin-juice contact is around 3 weeks. Then malolactic takes place in concrete and steel and the wine ages for around 20 months in 52-hl and 25-hl oak barrels crafted by Garbellotto. After aging, the wine rests for some months in concrete, steel and plastic, before being bottled, usually in July-August of the year before the release.
