Formed recently in the tiny village of La Morra, Trediberri seeks to return truly traditionalist techniques to the famed Crus of the zone, such as Rocche dell’ Annunziata, and perhaps raise the esteem of a more recently elevated cru “Berri”. The Nebbiolo is macerated and fermented in concrete for a month before resting in old school botte for the better part of two years.
