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 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 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.
Annual ploughing to promote vineyard health
Trained in Guyot and planted at 4,500 vines/ha, vines average 40 years old.
Controlled through pruning, debudding, and green harvesting, yields average 70 hl/ha
Entirely manual, usually from mid-September to mid-October
Entirely estate fruit
Following total destemming, wines ferment spontaneously in stainless-steel tanks. Cuvaison lasts 15-20 days.
A combination of pumpovers and racks and returns, depending on the nature of the vintage
Spontaneous, directly following alcoholic fermentation
Dolcetto spends c. 6 months in stainless-steel tanks. Langhe Nebbiolo spends c. 3 months in small barriques. Rombone Riserva Cichin spends 36-50 months in Slavonian oak botti. All other wines spend 18-24 months in large Slavonian oak botti.
Wines are racked off of their lees following malolactic
FINING & FILTRATION
All wines are unfined and unfiltered.
c. 56 mg/l total sulfur