Grapes come from different vineyards of Nebbiolo within La Morra (Berri and Torriglione district), Levice (where our staff member Livio Taretto is growing some parcels of Nebbiolo), Vicoforte and Roero area.
Alcoholic fermentation happens in concrete, starts with a specific pied de cuve and lasts around 1-2 weeks with no temperature control. Each parcel is processed and aged separately until the cold stabilisation. Total ageing is approximately 6 months exclusively in concrete and stainless steel, with frequent rackings.

Bottling date: April 2018


Alcohol volume: 14,13% vol.
Total acidity: 5,58 gr./lt.
Total SO2: 58 mgr/lt.
Ph: 3,57
Residual sugar: <1 gr/lt

Drink: 2019-2027


The rainiest vintage of the last decade, 2018 well represents the mad behavior of weather we have been facing for the last years. More than 900 ml of water (300 ml more than an average year) didn’t give a rest throughout the whole year. During spring and early summer, downy mildew has been a critical factor, despite the many copper-based treatments. Summer was ok, but then rain started again at the beginning of September, with a consequent increase in berries’ dimension (some of them brake) and the rising appearance of bad rot. Whereas Barbera was luckily already fermenting, we were obliged to proceed with a hard grape selection on Nebbiolo, trying to erase all the deteriorated bunches. Nevertheless, in the end 2018 harvest was our most productive ever, due to the water absorbed by the vines throughout the year. 2018 has been a vintage, at least in Trediberri, with more juice than skins.


The 2018 Vintage

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