Italy / piedmont

Producer Info

Born only in 2012 the Trediberri cantina of La Morra pulls together three Piedmontesi (Nicola Oberto & his father Federico and their associate Vladimiro Rambaldi) who’ve invested in 5ha of Berri vineyards, a hamlet of La Morra, back in 2008.

Nicola is a recent graduate of Milan’s Bocconi University, former Merrill Lynch staff, a statistician and a passionate advocate and lover of fine wine. Father Federico has spent forty years working for a local, large Barolo producer, while Nebbiolo enthusiast Vladimiro runs a bank. There’s an important fourth person, Anna Rosa Oberto (mother/wife) who tends the vines fastidiously when not working at the local post office.

In addition to the 5ha, the Oberto family have 2ha of one of the Langhe’s top vineyards: Rocche dell’Annunziata; located in the very heart of the vineyard. Indeed their new winery in the Borgata of Torriglione overlooks the vineyard. Guided by Anna Rosa, they follow a low impact, organic approach to viticulture, while the wines are made traditionally with extended macerations & large oak ageing.

Vintage 2015 Barolo was aged in three new 52Hl botti Garbellotto grandi, alongside an older 48HL one; Rocche dell’Annunziata is aged in one 25HL. From vintage 2017, the Langhe Nebbiolo incorporates fruit from Livio’s Alta Langa 3ha Levice vineyard (for freshness). From 2018, the Oberto family will have regained possession of their full 1.4ha Rocche dell’Annunziata vineyard, with vines back to 1951. In 2019 they’re building a new bottle storage area, & in the same year they’ll be producing – harvest allowing – their first Dolcetto d’Alba from the alta Langa comune of Vicoforte!

> Certified organic since 2015.


Langhe Rosato

Barbera d’Alba

Langhe Nebbiolo

Barolo, La Morra

Barolo Rocche dell’Annunziata, La Morra

Tasting Notes

2018 Langhe Rosato – tasted Jan’19, from tank, to be bottled in Feb’19, 12.3% abv, Nick’s gone for a favoloso blend of 50% Nebbiolo, 35% Barbera, 15% Friesa! Pretty pale red/rosa, the nose pings with peachy rose fruit, lighter than the 2017 (body & alc), juicy, max.2grams of RS, the Barbera gives volume, the Freisa lift, the Nebbiolo the cranberry zip! Lots pink grapefruit skin appeal, racy & fluid. Yum!

2017 Langhe Rosato, La Morra – bottled mid-February 2018, tasted just before bottling. A blend of indigenous Langhe varieties: 30% Barbera, 30% Dolcetto, 20% Freisa, and 20% Nebbiolo (the Nebbiolo is again from the Rocche dell’annunziata declassified fruit!)Perfumed, with notes of wild strawberry, raspberry and a hint of rose. Lots of ripe, juicy fruit on the palate, with silky tannins and mouth-watering acidity. Slightly drier than the 2016 vintage, with less than 1g RS.

2018 Barbera d’Alba – tasted May’19, having been bottled in April’19, 15.2% abv, in vintage 2018 Nicola broke with convention & blended fruit from two diverse sites: 90% from just below his cantina, from the vineyard of Torriglione, while 10% of fruit came from the calcareous clay rich soils of Castellinaldo in the Roero. In 2017 he’d used 30% whole bunch fermented, while in 2018 he reduced that to 15%. Vinified in cement, bottled at 44mg total, 29 free: the result is a beautifully ripe, Spanish plum skin expression of classic Barbera, with juicy gunpowder power, black pepper & fireworks!

2017 Barbera d’Alba, La Morra – tasted early Feb 2018 from tank. Fruit from Torriglione, where the soil is mainly clay, and is compact. 30% whole bunch fermentation (in cement). Concentrated dark cherry and bramble. Very juicy and peppery on the palate, with prominent tannins adding structure and body.

2018 Langhe Nebbiolo – tasted May’19, bottled at 50mg total sulphur, 14.1% abv; in 2018 the Oberto family chose to blend two plots of vines in order to arrive at the fresh, racy style of Nebbiolo: one from high up in the Alta Langa near the village of Levice, that was blended with La Morra fruit from their Berri vineyard over looking the river Tanaro. So high toned fruit from the Alta Langa meets prettier, softer material from the (Bassa) Langa. The result: pretty pale red, racy, crunchy red fruit, very light on its feet, exciting & juicy.

2017 Langhe Nebbiolo, La Morra – tasted from tank. Completely de-stemmed. 90% of the fruit is from the Berri vineyards, where the vines are young (planted 2007 on alluvial river soil), and high up, over looking the Tanaro river. The other 10% is from Capalot, where the vines are older (33-35 yrs). Ripe and fragant strawberry fruit aromas, a touch of rose. Pure, juicy, with a wonderful lightness of touch, very fine tannin and concentration.

2015 Barolo, La Morra – tasted May’19, bottled July’18, 14.2% abv, 3.53pH, TA5.9, 28g dry extract, 35mg free sulphur…in vintage 2015 Nicola continued to blend 90% young vine fruit from the Berri vineyard, & 10% from older Capalot vines, hit by oidium. Stainless-steel & cement vinified for 16 days on the skins, followed by MLF & 22 mths in their 3 new 52HL Garbellotto botti grande + one 48HL! Benchmark La Morra 2015 Barolo ++!! Brambly red, wild rosehip, love the swollen red strawberry fruit, enticing, lush, so fresh(ly picked)! And as per its creator: lots of juicy pulp, peach skin fragrance, volume & deliciousness! Never oltre le righe, framed by the botte oak, grounded in La Morra minerality. The fruit escalates…che gioia! Only 18k bottles produced.

2014 Barolo, La Morra – Pale ruby. 80% Berri, 20% Capalot. Fermentation in cement, with 19 days on the skins. Ageing for 22 months in botti grandi (used Slavonian oak). 100% La Morra fruit. Capalot is calcareous clay, East facing. Quite cool, old vines (33-35 yrs). Bright red fruit, orange skin, bergamot, with gentle earthiness. Oak lends a subtle framing, lightly spiced, tannins are fine and prominent. Classic, elegant and long, expansive. 

2013 Barolo, La Morra – a blend of Berri + 20% Capalot fruit, 21 days on the skins, bottled July ’16, quinine, incense, suave, delicate, refined, still tight, the botte grand providing perfect support, needs time

2015 Barolo Rocche dell’Annunziata, La Morra – tasted Jan’19 & then in May’19, aged in one 25HL Garbellotto two yo botte, bottled in July’18, 14.1% abv, pH3.60, TA5.90, 27g of dry extract, RS 1.3g/L, 71 mg free sulphur at bottling… compared to the family’s classic Barolo alongside, the 2015 Rocche is decidedly more decisive! Wow, quel Charmes! Veluto/velvety, it’s fuller, deeper, more layered, hedonistic, but also brighter, tighter, more transparent, suggesting a lower pH, more minerality from older vines planted in ’95, ’89, & ’61. Loaded/stacked, energetic, there’s so more more focus too, with distinct lampone, tea-leaf, peach skin, crunchy cassis, favoloso, such drive, the finest of tannin structures, silky, salty, kept taut & tense by a brilliant sapid spine. Exhilarating! Only c.3k bottles produced.

2014 Barolo Rocche dell’Annunziata, La Morra – bottled 12 July ’17, 98% botte grande, 2% barriques (!), so still very young to taste, but already fine, earthy/incense, clear, stable, complex; to taste, taut cassis, wild strawberry, focus, crunchy cool, ribes zip, great complexity, sfumatura, delicate, refined…according to Nicola, La Morra in vintage 2014 received 15% less rain than in 2013!

2013 Barolo Rocche dell’Annunziata, La Morra – the first vintage in which the Oberto family has employed only botte grande! This gem saw 23 mths in new 20HL Garbellotto, having fermented for 27 days in cement. So delicate, refined, a beautiful rose petal scent, detailed, strawberry earth, incense, curry, cardamon, fragrant, sapid, tight cassis, porcelain, ribes, poise, energy, quivering, pedigree, weave, stoffa, red cherry stone…tutto!