Trediberri Barbera d’Alba 2025
We have 9 in stock (Inventory is live and accurate)
The Land
Trediberri is a Barolo house, yet part of its Barbera grows on the far side of the Tanaro. The fruit comes from two places. One is the Torriglione hillside wrapped around the winery in La Morra, at the foot of the estate and facing the Rocche dell'Annunziata, where the soil is compact and clay-rich. The other is Monticello d'Alba in the Roero, on the river's left bank, where a longtime friend of the estate farms sustainably on sandier ground. Clay gives Barbera weight, color, and dark fruit; the Roero sand adds lift and keeps the wine from turning heavy. Put together, they make a Barbera d'Alba red wine with both muscle and snap, a La Morra grower's take on the grape that most Piedmontese actually drink at home.
The Wine
Trediberri Barbera d'Alba 2025 is 100% Barbera. The vines are thinned every year to hold yields down, and the wine ferments exclusively in cement for about 12 to 15 days before malolactic in cement or steel. After cold stabilization it spends a few months in cement, steel, or fiberglass and is bottled in the April or May after harvest, with no wood at all. The estate describes it bluntly as "nuda e cruda," raw and unpolished: sharp acidity, usually high alcohol, full body, and a shorter finish than its Nebbiolo. That honesty is the appeal. Expect black cherry, ripe plum, and blackberry, a juicy, mouthwatering middle, and a clean, tangy close. In 2025 the Langhe saw a cool, wet spring, early flowering, and a steady summer; Barbera was picked in early to mid-September, with yields below initial estimates.
The People
The anchor at Trediberri is Federico Oberto, who comes from several generations of farmers. He met Renato Ratti in 1970 and worked as cellar master at the Ratti winery in La Morra until he retired in 2005. Retirement did not take. Two years later he joined his son Nicola and their friend Vladimiro Rambaldi in buying vineyard land in Berri, and folded in the family's own holdings in Torriglione and Rocche dell'Annunziata. The estate calls him its pillar. Nicola, trained in economics, learned winemaking working beside him and runs the estate today; Vladimiro, a Turin banker with a soft spot for natural wine, handles the finances. Even the labels are local: La Morra artist Pierflavio Gallina designs them.
Food Pairing
The estate's own pick is bollito misto alla piemontese, and it's the right call: Barbera's sharp acidity slices through boiled beef, tongue, and cotechino, especially with a spoonful of bagnetto verde. At home, try baked rigatoni with Italian sausage and tomato sauce, where acid meets acid and the fruit stands up to the fat. Pan-seared pork chops with peperonata work the same way, the sweet peppers echoing the plummy fruit. Finish with young Toma and a few slices of salame. This is the bottle for nights when dinner is red sauce and nobody wants a lecture about the wine.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
Piedmont, framed by the Alps in northwestern Italy, is a land of rolling hills and carefully cultivated vineyards. The continental climate, with its cold winters and warm summers, creates prime conditions for the Nebbiolo grape, which dominates much of the region's red wine production. The Langhe area is home to Barolo and Barbaresco, structured red wines known for their complex aromas, firm tannins, and aging potential. While Nebbiolo is the dominant grape of Piedmont, the region also makes interesting white wines like those from Arneis and Timorasso. Alto Piemonte is a separate region in the north with its own distinctive expressions of Nebbiolo, alongside other red grape varietals.
Italy - Piedmont
Piedmont's 2nd red grape behind Nebbiolo, Barbera is easy to enjoy and versitile with its low tannins and fleshy fruit. High acidity also makes it food-friendly, and flavors range from tart red berries to exotically ripe purple fruits.
