Rombone Elisa Barbaresco | Ada Nada

Rombone Elisa Barbaresco | Ada Nada

Sale price€49,00
Red
Piedmont (IT)
Barbaresco DOCG
Nebbiolo 100%
Enjoy it within 8 years
14% ABV
Download as PDF

Production and refinement

100% Nebbiolo, the vineyards are located on soils characterized by slightly clayey white marl of marine origin, at altitudes ranging from 200 to 350 meters above sea level, with a favorable southward exposure. These characteristics give the wine great aromatic complexity and a robust structure, making it ideal for long aging. Harvesting is done manually, starting from the second or third decade of October, when the grapes reach optimal ripeness.

The harvested grapes undergo destemming and crushing, then they are placed in stainless steel fermentation tanks, where maceration takes place at a controlled temperature for about 10 days, with frequent pump-overs to extract the maximum aromatic compounds. After a soft pressing, the wine continues its alcoholic fermentation and malolactic fermentation in steel tanks, before maturing in large oak barrels for 18-20 months. Before bottling, the wine undergoes no filtration and further ages in the bottle for 6-8 months.

Organoleptic analysis

Visual exam

It has a beautiful intense carmine red color, tending towards garnet, which anticipates its complexity.

Olfactory examination

On the nose, it offers a broad and refined bouquet, with notes of spices and ripe fruit that evoke cherries, plums, and underbrush.

Tasting

On the palate, it is elegant and juicy, with sweet and smooth tannins that make it soft and velvety, while maintaining a good freshness and structure. The finish is long.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Rombone Elisa Barbaresco | Ada Nada ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Piedmont, Cuneo

Hectares of vineyards: 9

Ada Nada

Ada Nada is a small family-run winery located in Treiso, in the heart of the Langhe, just 5 km from Alba. Founded on a solid tradition and respect for nature, the winery has seen its vineyards grow and thrive, which today cover 9 hectares of land. With a main southwest exposure and an average altitude of 300 meters above sea level, the vineyards enjoy an ideal microclimate, which, combined with artisanal care, allows for the production of wines with great character and quality.

After the untimely passing of Gian Carlo, it was Elvio who took the reins of the winery, assisted by winemaker Ivon Picollo. His philosophy is clear: respect what the land and vines offer, without forcing things, but striving every year to improve through the knowledge acquired over time. The goal is to merge inherited tradition with modernity, a balance that is expressed in every bottle.

The winery, housed within an 18th-century farmhouse, hosts several 3000-liter oak casks used for aging Barbaresco, as well as some barriques, primarily used for aging Barbera Superiore and Langhe Rosso. This blend of tradition and innovation helps highlight the unique characteristics of the grapes, creating wines that tell the story of the land.

The production is very limited, with around 50,000 bottles produced each year. The average age of the vines is about 40 years, with some exceptions, such as the recently acquired Sauvignon and Merlot vines, which Elvio added to further diversify the production.

Ada Nada

The winery stands out for the care and respect it dedicates to its vineyard work. All operations are carried out exclusively by hand, with the utmost respect for the land and the surrounding nature. Each harvest is executed with meticulous manual selection, with targeted sampling to ensure the highest quality from every single vineyard.

Ada Nada is an example of how a small family-run winery, while staying true to the roots of tradition, is capable of innovating without betraying its history, offering wines that are the authentic expression of the Langhe region.

Region and territory

piemonte

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

In Piedmont, the first traces of viticulture date back to pre-Roman times (precisely to the Bronze Age, around 1500 B.C.), and although today the peak of quality is found in the region's great red wines, Piedmont also produces excellent white wines and sparkling wines.

The role of Piedmont has been fundamental for the development of modern Italian winemaking. It is here that the first examples of zoning of wine-growing areas were recorded, introducing concepts such as terroir and cru to Italian wines. Thanks to zoning, if a wine is produced exclusively from grapes coming from a single vineyard or parcel, the geographical indication appears on the label, increasing its prestige.

In addition to the geographical delineations indicated on the map, Piedmont is divided into 8 zones that group the 16 DOCG and 42 regional DOCs. Among these, we remember in the north the famous Gattinara DOCG and Ghemme DOCG, near Turin the Erbaluce di Caluso DOCG, in Monferrato the Barbera del Monferrato Superiore DOCG, Brachetto d’Acqui DOCG, Dogliani DOCG, Ovada DOCG, Gavi DOCG, and Ruchè di Castagnole Monferrato DOCG, ending with Roero DOCG to the left of the Tanaro river and, in the Langhe region, with the famous Barolo DOCG, Barbaresco DOCG, and Dogliani DOCG.

In Piedmont, the revolution in the world of wine began, bringing Italy back to the forefront of high-quality production. Here, with few exceptions, single-varietal wines are produced, which best express the characteristics of the terroir and magnificently exalt the Piedmontese territory.

Langhe

Langhe, a unique territory for Italian wine production. The presence of valleys and hills at different altitudes, along with different exposures and winds, creates an incredible variety of microclimates. These conditions allow the grapes to express themselves in various ways. The Dogliani area has the coolest climate, being close to the Alps and characterized by narrow and high hill ridges facing the cold plains of Cuneo. The Barolo area has intermediate temperatures, being located in a particular area protected from winds but influenced both by Alpine currents and by warm and humid air rising from the Tanaro valley.

The three hill ridges that make up the area determine a diversity of landscapes and, consequently, microclimates. The Barbaresco area is more homogeneous, with milder temperatures and less abundant rainfall. The landscape characterized by narrow valleys generates greater windiness compared to the two previous areas.

The soils vary: calcareous-marly, clayey, sandy, and gravelly. The main grape varieties cultivated are Nebbiolo, Barbera, Dolcetto, Arneis, Freisa, and Favorita, and then there are international varieties such as Chardonnay, Cabernet Sauvignon, Merlot, and Sauvignon Blanc.
The Langhe, renowned Italian wine territory, boast a variety of unique microclimates and landscapes, from Dogliani to Barolo and Barbaresco, which influence the production of complex and distinctive wines thanks to the different soils and exposures.

Recommended pairings and dishes

Matching by concordance

The body and tannins of this great red, along with the intensity of its bouquet, require pairings with dishes that are equally structured and aromatic. It is perfect with traditional Piedmontese dishes.

Matching by contrast

The tannins of Barbaresco pair well with rich and fatty dishes, such as fatty red meats (lamb, beef) or dishes with aged cheeses like Parmigiano Reggiano or Pecorino. The tannins "cleanse" the palate, enhancing the enjoyment of the richness of the food.

It pairs well with

Red meats such as braised beef, bistecca alla fiorentina, and game like wild boar and hare. Perfect with aged cheeses, traditional Piedmontese dishes like agnolotti del plin and Barbaresco risotto, as well as rich stews and roasts. It also pairs wonderfully with sweet-and-sour dishes, such as meat in sweet-and-sour sauce or pork ribs with jam. It complements dishes featuring mushrooms and truffles, like porcini mushroom risotto or meat with truffle.

Matching by concordance

The body and tannins of this great red, along with the intensity of its bouquet, require pairings with dishes that are equally structured and aromatic. It is perfect with traditional Piedmontese dishes.

Matching by contrast

The tannins of Barbaresco pair well with rich and fatty dishes, such as fatty red meats (lamb, beef) or dishes with aged cheeses like Parmigiano Reggiano or Pecorino. The tannins "cleanse" the palate, enhancing the enjoyment of the richness of the food.

It pairs well with

Red meats such as braised beef, bistecca alla fiorentina, and game like wild boar and hare. Perfect with aged cheeses, traditional Piedmontese dishes like agnolotti del plin and Barbaresco risotto, as well as rich stews and roasts. It also pairs wonderfully with sweet-and-sour dishes, such as meat in sweet-and-sour sauce or pork ribs with jam. It complements dishes featuring mushrooms and truffles, like porcini mushroom risotto or meat with truffle.

Juniper-Infused Hare

A rich, generous, and highly aromatic main course. It can be enhanced with chestnuts, which add a slightly sweet touch to the dish, along with onions, potatoes, and carrots. For an extra touch of elegance, you can cook it with the wine you plan to serve alongside.

"Agnolotti del plin" with roast meat sauce

Stuffed pasta that never fails to appear on Piedmontese tables during Christmas or on special occasions. A little parcel of dough that holds intense flavor, skilled technique, and refined opulence. The word plin, meaning "pinch" in the local dialect, refers to the gesture of pinching the pasta with your fingers to seal the filling between one raviolo and the next.

Rombone Elisa Barbaresco | Ada Nada , did you like it?

Tell us about it by clicking here

Rombone Elisa Barbaresco | Ada Nada , did you like it?

Tell us about it by clicking here