Organic. Fermented in cement tanks. Later 8 days of maceration in steel and cement before 6 months in steel. I like this pure Nebbiolo with no wood involved at all. The nose exhibits red fruit, citrus peel, floral notes and savory, spicy notes. The palate starts with fruit but is quite savory on the back end with spice, leather and cigar. Good acidity. Young tannins but it’s fine with food.
https://winediplomats.com/
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100% Nebbiolo from La Morra and Levice, in the Alta Langa, and a small percentage from Vicoforte and Monticello d’Alba (Roero). 10-12 day fermentation in cement tanks. Plus 12-15 day post fermentation maceration. Malolactic in cement and/or stainless steel. Cold stabilized and then aged several months in concrete, steel and plastic. Unoaked. Bottled in April-May in following year. 14% Abv.
Background: In 2007, Nicola Oberto, with father Federico and friend Vladimiro Rambaldi acquired 5 ha in Berri, a mall hamlet in the westernmost part of La Morra, located in the Langhe hills of Piemonte. Hence "Trediberri": Three from Berri. First wine released in 2011. Now comprising 10.5 ha including 2.8 ha in the Crus of Rocche dell’Annunziata and Torriglione. Growers/Winemakers: Federico (who worked for Renato Ratti from 1970 to 2005) and Nicola Oberto (who studied and worked in finance).
Label art by Pierflavio Gallina.
A(ccuray)=2: Med deep ruby. Pure unoaked varietal. B(alance)=3: Distinctive components in harmony. C(omplexity)=2: Red berries, licorice, flowers, incense. D(epth)=1: Lifted mouthfeel. Even palate and finish.
Wine Tally Score [2,3,2,1]= 8/10
Delightfully pure and vivacious Nebbiolo.
For story-telling label graphics, see: [https://www.instagram.com/p/Csx4ucUSUpq/] [https://www.facebook.com/WineTally/] For a video explanation of WineTally (in 8 languages) see: Wine Tally on www.youtube.com.
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Trediberri Dinner at Portale (New York, NY): Brief impression from a Trediberri dinner: Tasting the '21 Langhe Nebbiolo again, I think I misjudged it and underrated it when tasting it for the first time in January. The '21 Langhe was served early on in the dinner, but I kept my glass over the next few hours, and with air the wine became much more expressive and showed a beautiful purity of sweet dark red fruit and floral tones. It's a very finessed, drinkable wine with well integrated tannins, consistent with my last tasting, but the wine showed more depth and expressiveness this time around.
This is a very nice Langhe Nebbiolo that texturally is ready to drink already (as opposed to the '22 where I found the tannins in need of a bit more time) but I'd recommend opening the bottle in advance and perhaps even decanting it because it really seemed to benefit from air exposure.
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3/15/2024 - Wine Diplomats Likes this wine: 91 Points
Organic. Fermented in cement tanks. Later 8 days of maceration in steel and cement before 6 months in steel. I like this pure Nebbiolo with no wood involved at all. The nose exhibits red fruit, citrus peel, floral notes and savory, spicy notes. The palate starts with fruit but is quite savory on the back end with spice, leather and cigar. Good acidity. Young tannins but it’s fine with food.
https://winediplomats.com/
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7/17/2023 - 2muchwine Likes this wine:
In context, not the most elegant or refined langhe nebbiolo. If you are looking for Audrey Hepburn, she's not here, man. This is Anna Nicole Smith.
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6/25/2023 - AndrewSGHall wrote: 88 Points
OK enough. Has a sour cherry element that I usually love but is odd in character here. Nice elements of brushwood and dried floral.
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5/27/2023 - WineTally Likes this wine:
100% Nebbiolo
from La Morra and Levice, in the Alta Langa, and a small percentage
from Vicoforte and Monticello d’Alba (Roero).
10-12 day fermentation in cement tanks.
Plus 12-15 day post fermentation maceration.
Malolactic in cement and/or stainless steel.
Cold stabilized and then aged several months in concrete,
steel and plastic. Unoaked. Bottled in April-May in following year.
14% Abv.
Background: In 2007, Nicola Oberto, with father Federico and friend
Vladimiro Rambaldi acquired 5 ha in Berri, a mall hamlet in the
westernmost part of La Morra, located in the Langhe hills of
Piemonte. Hence "Trediberri": Three from Berri. First wine released in
2011. Now comprising 10.5 ha including 2.8 ha in the Crus of
Rocche dell’Annunziata and Torriglione.
Growers/Winemakers: Federico (who worked for Renato Ratti from
1970 to 2005) and Nicola Oberto (who studied and worked in finance).
Label art by Pierflavio Gallina.
A(ccuray)=2: Med deep ruby. Pure unoaked varietal.
B(alance)=3: Distinctive components in harmony.
C(omplexity)=2: Red berries, licorice, flowers, incense.
D(epth)=1: Lifted mouthfeel. Even palate and finish.
Wine Tally Score [2,3,2,1]= 8/10
Delightfully pure and vivacious Nebbiolo.
For story-telling label graphics, see:
[https://www.instagram.com/p/Csx4ucUSUpq/]
[https://www.facebook.com/WineTally/]
For a video explanation of WineTally (in 8 languages) see:
Wine Tally on www.youtube.com.
Do you find this review helpful? Yes - No / Comment
5/17/2023 - Robmcl920 Likes this wine: 90 Points
Trediberri Dinner at Portale (New York, NY): Brief impression from a Trediberri dinner: Tasting the '21 Langhe Nebbiolo again, I think I misjudged it and underrated it when tasting it for the first time in January. The '21 Langhe was served early on in the dinner, but I kept my glass over the next few hours, and with air the wine became much more expressive and showed a beautiful purity of sweet dark red fruit and floral tones. It's a very finessed, drinkable wine with well integrated tannins, consistent with my last tasting, but the wine showed more depth and expressiveness this time around.
This is a very nice Langhe Nebbiolo that texturally is ready to drink already (as opposed to the '22 where I found the tannins in need of a bit more time) but I'd recommend opening the bottle in advance and perhaps even decanting it because it really seemed to benefit from air exposure.
Do you find this review helpful? Yes - No / Comment