Barolo 2016

The fruit for this Barolo mostly comes from the Berri Vineyard,as well as Cru Capalot in the northeast part of La Morra, and a small amount from Roche dell’Annunziata. The vines are a bit older than those in Berri, and the tannins are a little softer. While there is much evidence of ancient winemaking activity on the fringes of Berri, the area was all but abandoned in the 1960s. The beginning of the 21st century brought renewed interest from growers like Mauro Molino and Renato Ratti, who recognized Berri’s perfect exposure, elevation and cooling breezes. Less than a mile from the Tanaro River, and the soil reflects that with pebbles, limestone and sandstone outcroppings.

Maceration lasts about three weeks, and the ferment happens in concrete with indigenous yeasts. Trediberri uses special barrels crafted for them by Garbellotto – the outstanding cooper about an hour north of Venice. After aging in a combination of 52 and 25 HL vessels, the wine is returned to concrete to rest for a few months before release.

What can be said about this legendary vintage that hasn’t already been written? Mother nature provided the perfect stage for her growers in Piedmont, and their efforts were nearly universally outstanding. The wines are showing beautifully right out of the gate, and will surely develop for years to come.

Floral and fruit driven, this Barolo develops layers of complexity over the course of the evening. Bing cherries, rose petals, dried herbs and savory meat are among the myriad of flavors in this Barolo.

All Nebbiolo is food friendly, but the accessible purity of this wine allows it to thrive with so many dishes. It’s just as happy with a plate of cheese and salumi, as it is with a powerful Osso Bucco or fresh pasta dish.