Trediberri Langhe Nebbiolo 2025
We have 9 in stock (Inventory is live and accurate)
The Land
Most Langhe Nebbiolo is a Barolo producer's declassified fruit. Trediberri's comes largely from somewhere else. The core is split between La Morra, where the estate sits at the far western edge of the Barolo zone near the Tanaro river, and Levice, a village in the Alta Langa, the high hill country southeast of Barolo. Smaller shares come from Vicoforte, near Mondovì, and Monticello d'Alba in the Roero. The Alta Langa vineyards are high and cool, a long way from the warm amphitheaters of central Barolo, and that altitude is the point: it holds acidity and keeps the aromatics lifted, while the younger La Morra vines add red-fruit depth. The mix of sites makes this Nebbiolo from the Langhe taste like fresh hill-country fruit rather than a miniature Barolo.
The Wine
Trediberri Langhe Nebbiolo 2025 is 100% Nebbiolo, fermented mostly in cement with some steel depending on the vintage, for about 10 to 12 days, then taken through malolactic. It is cold-stabilized outdoors or in chilled steel tanks, rests a few months in cement, steel, or fiberglass, and is bottled in the April or May after harvest. No oak touches it. The estate's own shorthand is fresh, fruity, unwooded, and very drinkable but never banal. Expect red cherry, raspberry, and wild strawberry over rose petal and dried herbs, fine but present tannin, and a bright, faintly earthy finish. The 2025 season brought a mild winter, a cool and rainy spring that refilled soil reserves, brief heat spikes in June, and flowering about two weeks early. Nebbiolo came in from the end of September, healthy and balanced.
The People
Trediberri means "the three from Berri." In 2007 Nicola Oberto, his father Federico, and their friend Vladimiro Rambaldi, a Siena-born banker living in Turin, bought five hectares in Berri, the westernmost MGA of Barolo and a slope largely abandoned after World War II. They replanted it that year and first vinified its grapes in 2010. Federico brought decades as cellar master at Renato Ratti. Nicola brought an economics degree from Bocconi and an admitted regret that he never studied enology, so he learned in the cellar at his father's side. The estate now farms about 13 hectares across La Morra and the Alta Langa. They say they follow no fixed protocols and judge balance by one test: the bottle that empties fastest is the best compliment a wine can get.
Food Pairing
Serve it slightly cool, the way the estate suggests, with tajarin tossed in a slow-cooked meat ragù; the acidity cuts the egg-rich pasta and the soft tannin meets the sauce without a fight. A board of salame cotto, coppa, and lardo on warm toast works for the same reason, with acid slicing through fat. Roast chicken thighs with cremini mushrooms and thyme pick up the earthy side of the wine. A sausage and mushroom pizza shows how well unoaked Nebbiolo handles tomato. This is the Nebbiolo to open on a weeknight while the Barolo keeps waiting in the cellar.
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
Nebbiolo, a prestigious grape from Italy's Piedmont region, is celebrated for its profound truffle and rose aromas, complex flavors, and ability to age gracefully thanks to strong acidity and tannins, producing the renowned Barolo and Barbaresco wines.
