BARBERA D’ALBA DOC

VINIFICATION

First fermentation: pied de cuve, about 7 days of fermentation and maceration in concrete
Malolactic fermentation: spontaneous in concrete and steel
Aging: about 6 months in concrete and stainless steel
Bottling date: April 2018

NOTES AND IMPRESSIONS OF THE WINE

Barbera d’Alba 2017 Trediberri comes from one of the driest and hottest years in our history. The above-average heat from May to August and the lack of water limited the yield and raised the skin-juice ratio, thus providing a full, structured and juicy barbera. Pure expression of fruit. Perhaps not as balanced as 2016, but much more voluptuous. Drink today with medium-aged cheeses, boiled meat or tajarin al ragù, or it can be stored without problems at least for the next decade. 2018-2028

THE 2017 VINTAGE

2017 has been one of the hottest and driest years of our history. Temperatures have been above average throughout almost the entire season but most of all 2017 vintage will be remembered for the lack of rainfalls. As a matter of fact, though the average amount of mm of rain between March and October within Langhe district is between 550 and 600 mm, in 2017 only 280 mm have been recorded. And the only important summer rainfall was more a squall, which couldn’t seep under the dry soil and create more problems of erosion, rather than sustain the roots. Vines literally stopped their vegetative cycle, with no more leaves or shoots produced. For these reason, 2017 has been one of the earliest harvests of history – with some Barolo bunches collected even before September – and has been characterised by extremely low yields and by berries with small juice. These conditions have been optimal for Barbera, which could provide a huge extractive potential and structure, though keeping its natural freshness.

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The 2017 vintage

2017 has been one of the hottest and driest seasons of our time.

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