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and bittersweet chocolate
including some wine from the 2012 vintage
still showing tension and lift well into their second decade
and dark cherry fill the glass
Trediberri, Barbera d'Alba, 2025 NO GTIN and bittersweet chocolateNicol Oberto's line is that the best wine on the table isn't the rarest or the most famous it's the bottle that gets emptied first, and his Barbera is built to be exactly that. The fruit comes partly from the Roero and partly from the vineyards around the family's house at Torriglione in La Morra, where the soil is a compact blue marl running roughly 40 percent limestone. Everything happens in concrete: around twelve to fourteen days of fermentation,
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