COLOUR
Red
TYPE
Still
VINTAGE
2025
GRAPE
Dolcetto
PRODUCER
Società Agricola Trediberri di Nicola Oberto & C. s.s.
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Trediberri was founded in 2011 by Nicola Oberto, his father Federico (who spent 40 years as the legendary cellar master at Renato Ratti), and their close friend Vladimiro Rambaldi. Located in La Morra, within the heart of the Barolo zone, the estate has gained international acclaim for its elegant, terroir-driven Nebbiolos. However, the team maintains an equal passion for Piedmont's historic everyday varietals. This Dogliani DOCG represents their dedication to Dolcetto, sourced from high-altitude old-vine parcels in the southern Langhe communes of Cigliè, Clavesana, and Bastia Mondovì. In this region, Dolcetto is not an afterthought but the premier grape, planted on prime south-facing slopes to yield a wine of surprising structure, complexity, and character.
ALCOHOL
14.5%
AVG. PRICE
€17
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
Unlike most of Piedmont where Dolcetto gets cooler slopes, in Dogliani it is treated as the premier grape, planted in the best sites.
Fact 02
The wine is sourced from exceptionally old vines planted in 1964, 1977, and 1992, providing deep complexity.
Fact 03
Trediberri was founded in 2011 by Nicola Oberto, his father Federico, and their close friend Vladimiro Rambaldi.
Fact 04
Often mislabeled as 'Bricco Mollea' due to an expired lease, this wine is now a blend of top southern Langhe sites.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process is designed to showcase the pure, unadorned character of the Dolcetto grape. Grapes from certified organic vineyards are harvested by hand and fermented exclusively in neutral concrete tanks. The alcoholic fermentation is carried out by indigenous yeasts over approximately 10 days. Malolactic fermentation occurs naturally in concrete and stainless steel. The wine is naturally cold-stabilized during the winter months, utilizing the naturally cool temperatures of the cellar. It is aged for a few months in concrete, stainless steel, or fiberglass tanks to preserve its vibrant fruit profile, with absolutely no oak contact, before being bottled in the spring following the harvest.
