We have had a career-long love affair with the wines of the Langhe, most particularly the authoritative appellations of Barolo and Barbaresco, these epic versions of Nebbiolo. The very first producer in our portfolio, along with the Ferrando family of Carema fame, is the De Forville estate in Barbaresco. Now, we happily announce the addition of the Ada Nada estate, with its significant holdings in Treiso that produce formidable, classic Barbaresco from multiple crus, to our strong Piedmontese lineup.
Carlo Nada established this family-run domaine in 1919 in the zone of Rombone, a highly regarded site within the boundaries of the Barbaresco appellation. Succeeding generations maintain the continuous presence and mark of the Nada family from Giovanni Nada, son of Carlo, to Gian Carlo Nada, the grandson of Carlo, and his wife, Ada. Anna Lisa Nada and her husband, Elvio Cazzaro, parents of three daughters (Emma, Elisa, Serena) have been responsible for the affairs of the estate since 2001.
The estate has expanded from its original three hectare holdings to a total of nine hectares of vineyards, all within the confines of Treiso and principally within the two “cru” of Valeirano and Rombone. The average age of the vines is forty years, all harvesting is done by hand, and annual production reaches 45,000 bottles with half of that in the appellation of Barbaresco. The hallmark of the Ada Nada production is a long-standing commitment to the most noble traditions of the Langhe, a dedication to producing wines of character, firmly structured, rigorous and restrained, fearless.
|DOLCETTO D’ALBA “AUTINOT”: The Dolcetto is planted to east facing slopes and is harvested during the first half of September. The fermentation and aging is done in stainless steel with the cuvaison lasting one week or so. The wine is then exposed to the cold weather so that a natural decanting occurs. Bottling occurs between March and June of the year following harvest and the wine is left to rest in bottle for an additional three months before it reaches the market. Production is approximately 5000 bottles per annum. The Dolcetto here is marked by deep notes of black cherry and wild berries, a warrior of sorts with a firmly tannic backbone.|
|BARBERA D’ALBA d’PIERIN: Planted to southeast facing slopes at 200 to 350 meters altitude on limestone soils composed mostly of white marl with very little clay, the Barbera “Pierin “ blends fruit from two neighboring vineyards and bears the name of the family associate who supplied much of the old vines fruit for this wine. After the manual harvest, the grapes are pressed and de-stemmed and the alcoholic and malolactic fermentations occur while the wine rests in stainless steel. Once those fermentations are complete, the wine is racked into large oak casks of 30 hectoliter size where it ages for one year. The wine is bottled without fining or filtration and left to recover in bottle for an additional three months before reaching the market. Approximately 6,000 bottles are produced per annum. Its character is muscled and exuberant with a rustic shrug of its broad shoulders.|
|LANGHE NEBBIOLO “SERENA”: This cuvée is birthed from young vines planted on southwest facing limestone slopes at altitudes between 200 and 350 meters within the confines of Treiso. Manual harvest occurs in the first days of October usually. The grapes are pressed and de-stemmed and then vinified in stainless steel tanks for a week or so with gentle pump-overs designed to extract only the finest polyphenols. Malolactic follows a gentle pressing and the wine is then decanted into barriques for only a three month period. The wine is bottled without filtering or fining and is further aged in bottle for two to three months before it is released for sale. Marked by an orange-red tint to its color, the classic appearance of Nebbiolo, the wine is far from timid, showing a firm backbone of tannins that are a clear indicator of the traditional bent of this multi-generational domaine.|
|BARBARESCO “VALEIRANO”: From vines planted in the “cru” Valeirano in Treiso situated at 200 to 350 meters altitude, southwest facing on limestone/white marne soils. The vines here were planted in 1971. Manual harvest occurs in middle of October. There is a 12-day maceration in stainless steel and, after the alcoholic and malolactic fermentations, the wine is racked into large “botte” plus several barriques to account for the overflow. The wine is then aged for an additional 20 to 24 months prior to being bottled, unfined and unfiltered. An additional 6 to 8 months of bottle aging follows before commercial release. In terms of volume, this is the most important wine of the estate with production averaging 10,000 bottles per annum. There is elegance to this Barbaresco alongside the rather sturdy tannins that frame the spice-driven fruit at the center of this wine’s profile. A classic wine of the appellation with woodsy notes, spry acidity and excellent lift on the palate.|
|BARBARESCO “ELISA” ROMBONE: This wine, named for one of the daughters of Anna Lisa and Elvio, is drawn from the oldest vines located in the “cru” Rombone in Treiso. Planted in 1947, this plot of Nebbiolo is found on south facing slopes at 300 or so meters of altitude with low yields and high levels of concentration. Vinified in similar fashion to its brethren with a maceration of 10 or so days in stainless steel where it rests until both fermentations are complete; then, the wine is drawn off into large 30 hectoliter oak casks for 18 to 20 months of elevage. The wine is bottled without fining or filtration and remains in bottle for an additional 6 to 8 months before being offered to the public. This cuvée has the lift of the Valeirano but with more body and density with profound tannins well enrobed. A particularly age-worthy example of a traditionally structured Barbaresco that bears scant resemblance to the more modern, easier style of many wines of the Langhe today. Production is limited to about 4000 bottles per year.|
|BARBARESCO ROMBONE RISERVA “CICHIN”: This is the “statement wine” of Ada Nada, a paean to the grandest traditions of the Langhe. From 55 year old south-facing vines in this fine “cru”, the “Cichin” is harvested only when the grapes are tending towards super-ripeness. Then, after manual harvesting, the grapes are destemmed and crushed and here the maceration is longer and more intense covering 15 days. Following the alcoholic and malolactic fermentations, the wine is racked into large oak botte for an extended elevage of 36 to as much as 50 months. Bottled without fining or filtration, the wine is left to find its character for an additional 14 to 16 months before it is released for sale. Only 2400 bottles are produced annually. This sturdy, somber wine is thick in body, deeply colored with tints of garnet and red; its woodsy nose with notes of truffle and spice announces a grand wine of breed and character that refuses to yield to the modern notion of easy drinkability. A formidable and quite royal wine …|