Trediberri

Warm fruit and pepper accompany a light, juicy profile with restrained tannins. Nebbiolo comes mainly from La Morra and Levice, with smaller portions from Vicoforte and Monticello d’Alba. Alcoholic fermentation occurs mostly in concrete for about ten to twelve days. Malolactic fermentation uses concrete or stainless steel, followed by several months of ageing in concrete, steel and plastic before bottling.

Lustrous ruby, with pure cherry, kirsch and rose petal lifted by mint, floral perfume and a cool mineral note. The palate is full and expressive without losing finesse, carrying lush cherry fruit over polished, persistent tannins. Aromatic detail builds through the finish, where fruit, spice and freshness remain in balance. Decant before serving with braised beef, venison, truffle dishes, mushroom risotto or aged hard cheese.