PIEMONTE ORGANIC WINES - ADA NADA, BARBARESCO
Ada Nada is a small, family-run estate situated in Treiso, a small town 5km from Alba.
A series of land acquisitions has seen the estate grow from an initial land area of 3 hectares to a total of 9 hectares of land under vines, facing mainly south-west and at an average altitude of 300 metres above sea level. On land surrounding the winery, the vineyards fall largely within the important sub-zones of Valeirano and Rombone. The average age of the vines is around 40 years. Exceptions to the above are the Sauvignon and Merlot vineyards recently acquired by Elvio. The vines are tended to completely by hand, showing the utmost respect for the land and nature.
Work in the vineyard is geared towards ensuring the vine’s natural life cycle and long life. The grape harvest is also carried out by hand, and each vineyard is evaluated in a series of samplings aimed at achieving the highest quality.
At the winery, we’ve always been committed to lovingly crafting the harvest from our vineyards into the finished product.
After the premature passing of Gian Carlo, Elvio has taken charge of the winery with the support of oenologists Gianfranco Cordero and Ivon Picollo. Their objective is to make each vintage better than the last, by combining traditional methods passed down the generations with the latest expert knowledge. In the winery located within the 18th-century farmhouse, several 3,000-litre oak tuns used for maturing Barbaresco and some barriques mainly used for ageing Barbera Superiore and Langhe Rosso are kept for this purpose.
Total production is around 45,000 bottles, half of which is Barbaresco.
RED
DOLCETTO D’ALBA D.O.C. AUTINOT
Grape : Dolcetto 100%
Origin : Langhe, municipality of Treiso.
Soil type, exposure, elevation : the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. Southerly exposure. Yields per hectare : 85 ql/ha Production method : the harvest generally takes place in the first half of September. The hand-picked grapes are placed in ventilated plastic crates, pressed, de-stemmed and then transferred to steel vats for vinification. Maceration is carried out at a temperature of around 25°C to preserve the fragrant organoleptic characteristics typical of the grape variety, and takes about 5 to 7 days. This is followed by a gentle pressing of the wine, which then completes its fermentation in steel vats where malolactic fermentation takes place. It is then placed in the open air outside the winery, where it is exposed to cold winter temperatures that help the natural settling of the wine. Bottling is carried out between March and June. Before being put on the market, the product is left to rest in the bottle for three months. Alcohol content: 13% Vol.
Production : around 5000 bottles.
Tasting Notes : Colour, carmine red with violet highlights. Bouquet, fresh and engaging with cherry and red fruit notes. On the palate, soft and balanced with a pleasant almond finish. Recommended serving temperature: 16 - 18 ° C
BARBERA D’ALBA D.O.C. PIERIN
Grape : 100% Barbera d’Alba
Origin : Langhe, municipality of Treiso. Soil type, exposure, elevation : the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. South-easterly exposure. Yields per hectare : 80 ql/ha. Production method : the grape harvest takes place around the end of September and the beginning of October. The grapes are hand-picked, and after selection are placed in ventilated plastic baskets. They are then pressed and de-stemmed, and the resulting must is transferred into a succession of tanks where the vinification process takes place. Maceration takes around seven days at a temperature of around 28°C. This is followed by a gentle pressing of the wine, which undergoes fermentation in steel vats where malolactic fermentation takes place. Once this stage is complete, the wine is decanted into large oak casks, where it is aged for around 10-12 months. The wine is does not undergo any kind of filtration treatment before bottling, and it perfects its ageing for at least three more months in the bottle. Alcohol content: 14% Vol.
Production : around 6,000 bottles.
Tasting Notes : Colour, very deep carmine red with purple highlights. Bouquet, full of character with clean floral and ripe fruit notes. On the palate : rich and juicy, with a refreshing palate displaying understated acidity. Recommended serving temperature: 16 - 18 ° C
LANGHE NEBBIOLO D.O.C. SERENA
Grape : 100% Nebbiolo
Origin : Langhe, municipality of Treiso Soil type, exposure, elevation : The terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. South-westerly exposure. Yields per hectare : 80 ql/ha. Production method : the grape harvest begins in the first days of the month of October. The grapes are hand-picked, and after selection are placed in ventilated plastic baskets. They are then pressed and de-stemmed, and the resulting must is transferred into tanks where the vinification process takes place. Maceration takes around five to eight days at a temperature of around 28 to 30°C, avoiding excessive pumpovers so that only the most beneficial polyphenols are extracted. This is followed by a gentle pressing of the wine, which then completes its fermentation in steel vats where malolactic fermentation takes place. The wine is then decanted into barriques where it is aged for three months. After this, it is ready for bottling without any filtration treatment. Once bottled, it is then aged in the bottle for around two months. Alcohol content: 13.5% Vol.
Production : around 3,000 bottles.
Tasting Notes : Colour, medium concentrated carmine red. Bouquet, intriguing rose, spice and ripe fruit aromas. On the palate : fresh and well-structured with silky tannins in a finely balanced and elegant context. Recommended serving temperature: 16 - 18 ° C
LANGHE ROSSO D.O.C. LA BISBETICA
Grape : Blend of local red grapes
Origin : Langhe, municipality of Treiso Soil type, exposure, elevation : the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. Westerly exposure. Yields per hectare : 80 ql/ha. Production method : the harvest takes place in the first days of October, in order to achieve a maturation balance between the three different varieties that make up this grape blend. After pressing and de-stemming, the grapes are decanted into vats for fermentation. Maceration takes around ten to twelve days at a temperature of around 28 to 30°C, with carefully controlled pumpovers and pressings so that sufficient extraction of polyphenols is achieved. The wine is then pressed, and completes its fermentation in steel vats where malolactic fermentation also takes place. It is then decanted into barriques, where it is aged for 10-12 months. After being bottled (without any filtration treatment), the wine is bottle-aged for at least three months before being put on the market. Alcohol: 13.5-14.5% vol.
Production : 3,000 bottles
Tasting Notes : Colour: dense, deep carmine red. Bouquet : intense and lingering, with prominent black cherry jam and spicy notes. On the palate : full, warm and lingering with ripe fruit and vanilla notes. Recommended serving temperature: 16 - 18 ° C
BARBARESCO D.O.C.G. VALEIRANO
Grape : 100% Nebbiolo
Origin : Langhe, municipality of Treiso, Valeirano. Soil type, exposure, elevation : sub-area the soil is a slightly clayey white calcareous marl of marine origin. The altitude varies from 200 to 350 meters above sea level. South west exposure. Yields per hectare : 70 ql/ha. Production method : the harvest begins in the second or third decade of October. The grapes harvested by hand in perforated crates are pressed, deprived of the stalks and placed in the fermentation tanks. The vinification takes place entirely in stainless steel with frequent punching down. After maceration, carried out for about 10-12 days at a controlled temperature, a very soft pressing follows. The wine is then placed in steel tanks to finish the alcoholic fermentation and carry out the malolactic fermentation. The wine is then decanted into large oak barrels and into small barrels for a refinement of the duration of c.a. 18-20 months. Once bottled (without any filtration treatment) the wine is left to rest in the glass for at least 6-8 months before being marketed. Alcohol : 14.5% vol.
Production : around 10,000 bottles.
Tasting Notes : Color: carmine red of good intensity with carmine shades that tend to garnet with ageing. Bouquet : full and persuasive with floral and fruity notes that integrate well with the balsamic scents due to the stay in wood. On the palate : of good freshness and sapidity with elegant and non-invasive tannins. Long and noble persistence finish
WHITE
LANGHE SAUVIGNON BLANC D.O.C. NETA
Grape: 100% Sauvignon Blanc
Origin : Langhe, municipality of Treiso. Soil type, exposure, elevation : the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. Easterly exposure. Yields per hectare : 80 ql/ha. Production method : the grape harvest begins in the second half of the month of August. The grapes are hand-picked in the early hours of the morning to avoid the heat affecting the quality. Following selection, they are placed in ventilated plastic baskets. After immediate pressing, the must undergoes static decanting, followed by alcoholic fermentation carried out at a temperature of 15-16°C. The entire production cycle leading up to fermentation is undertaken while protecting the must, using dry ice. Once fermentation is complete, the wine is aged in steel vats at a controlled temperature (maximum 18°C) for around three months. The wine is then bottled without any kind of filtration treatment. It then undergoes at least two months of ageing in the bottle. Alcohol: 12.5-13.5% vol.
Production : 3,000 bottles
Tasting Notes : Colour, straw yellow with pale green highlights. Bouquet, refined and elegant with herbal aromas (sage and tomato leaf) and fruity, ripe peach notes. On the palate : intense and fairly persistent, matching well between nose and mouth. A pleasant finish with good flavour. Serving Temperature: 8º/10º
DESSERT
MOSCATO D’ASTI D.O.C.G. LA BRA’
Grape: 100% Moscato
Origin : Langhe, municipality of Treiso. Soil type, exposure, elevation : the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. Westerly exposure. Yields per hectare : 80 ql/ha. Production method : the grapes are hand-harvested from the end of August up to the first days of September. The grapes are then pressed and kept at 0°C for static decanting. Next comes the fermentation stage, which is carried out at around 15-17° in special vats to maintain levels of carbon dioxide, and the pressure naturally created by the fermentation process. The wine is then bottled immediately, maintaining both the levels of carbon dioxide and the slight overpressure generated during alcoholic fermentation. Alcohol: 4.5-5.5% vol.
Production : 4,000 bottles
This Moscato d’Asti delightfully accompanies every celebration.
Tasting Notes : Colour: straw yellow with a fine-grained and persistent perlage. Bouquet : fragrant and characteristic of the variety, with delicate herbaceous and citrus notes. On the palate : balanced and rich in minerals, it delicately satisfies the palate with an extremely refined and elegant sweetness. Serving Temperature: 8º/10º