2018 was a challenging vintage for Trediberri. The wines resulting from their 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 Vineyard provided a pretty wine missing depth. Blending all the wines was key, and the result is a Barolo del Comune di La Morra.
The wine has a pure nose of fruit, soft and light midpalate, lingering deep finish. The vineyard calls it “an iron fist in a velvet glove”. Due to its inner freshness, it will surely last for decades but also is excellent now.
The grapes are sourced from Trediberri’s La Morra vineyards. Fermentation happens in concrete and lasts around 12-14 days. This is followed by a 4-5 day post-fermentation maceration. Total skin maceration is around 3 weeks. Then malolactic takes place in concrete and steel. The wine ages for around 20 months in in various sizes, used, oak barrels. After aging, the wine rests for a few months in concrete, steel, and plastic tanks before being bottled, usually in July/August of the year before the release.
Barolo from the municipality of La Morra DOCG Trediberri 2018 is decidedly unexpected with its vibrant acidity, softness, and drinkability making it an ideal partner with Indian and Thai cuisine, with highly spiced meat.
Of a handful of expert reviews from early to mid-2022, most place the drinkability window from now until 2030 with one review expecting it to last until 2040 even!