indigenous yeasts, 11 days of alcoholic fermentation in concrete (3-4 pump-overs per day) + 7 days of skin post-fermentative maceration (1-2 pump-over a day)
spontaneous in oak
23 months in 52 Hl casks (Slavonian Oak, Garbellotto)
Alcohol volume: 14,17 % vol.
Total acidity: 5,78 gr./lt.
Total dry extract: 28,7 gr./lt.
Total SO2:73 mgr./lt.
Despite the warm year, Trediberri 2015 Barolo is particularly fresh and drinkable, mostly thanks to the altitude of the vineyards within Berri hamlet (around 400 m asl) which compensated the summer heat. Characterized by more volume than 2014, 2015 Barolo is extremely “Trediberri” in style: juicy and ripe, but consistent with the elegance and finesse of previous vintages, signed by a lovely tannic structure and lingering finish.
A good example of Barolo from La Morra within a warmer vintage. Perfect to pair with risotto alla Milanese with ossobuco, beef sirloin with blue cheese sauce, simply a spoon of gorgonzola cheese,
Trediberri 2015 Barolo can be consumed in the short term or it can be stored for many years in the cellar. 2019-2040
2015 vintage is characterized by a twofold feature: pretty warm up to the summer and then cooler than average from August till the harvest. Winter was not extremely cold but snowy and was followed by a rainy and warm spring. This combination pushed the vines quickly till the flowering, but then a pretty hot and dry summer well slowed the vegetative cycle. Late summer and fall were rainy and particularly cool, thus helping to get the perfect phenolic ripening (sugar had already been provided by summer heat). After some difficult seasons for early varieties, 2015 has been a great season for Barbera, mainly because of the hot summer. Nebbiolo grapes, on the other hand, could take advantage of the cooler part of the season, thus reaching a great ripeness. To sum up, a great to exceptional vintage, to be considered as normal to warm.