In the hills of Treiso, where Barbaresco's most devoted families have tended vines for generations, Ada Nada represents something increasingly rare: a true family estate where every bottle tells a personal story. Founded by Carlo Nada in 1919, the winery passed through Giovanni to Gian Carlo, who married Ada—the woman whose name now graces every label. Today, fourth-generation Anna Lisa Nada and her husband Elvio Cazzaro run the show with their three daughters Emma, Elisa, and Serena.
This wine carries daughter Elisa's name for a reason. It comes from their most precious holding: a single plot in the Rombone cru planted by the family in 1947. These 71-year-old vines dig deep into south-facing slopes at 300 meters elevation, yielding barely enough fruit to make 330 cases. When vines get this old, they self-regulate—dropping yields naturally while concentrating everything that makes Nebbiolo magical.
The Nada family farms all nine hectares organically, but this isn't some recent conversion for marketing purposes. They've always worked this way because it's how their grandparents taught them. Hand-harvesting, ten-day macerations in stainless steel—gentle, nothing forced. Then 18-20 months in massive 30-hectoliter Slavonian oak barrels that add structure without flavor. It's winemaking from another era, the kind that produces Barbaresco built to age for decades.
WHY YOU'LL LOVE IT
71-Year-Old Vines: While most producers replant at 30-40 years, the Nada family keeps these 1947 plantings because they know what old vines give you: concentration, complexity, and deep red and black fruit you can’t get with young vines.
The Restaurant Secret: From Seattle to New York, sommeliers hoard Ada Nada because it over-delivers so dramatically. That’s why there’s so little available at retail.
330 Cases Total: This isn't industrial Barbaresco. It's one tiny plot, one family, one perfect expression of Rombone vineyard. When these 78 bottles are gone, that's it.
Built Like It's 1950: Massive old botti, gentle extractions, patience—this is how great Barbaresco was made before consultants and point-chasing changed everything. The proof is in how these wines hold up in bottle.
HOW TO SERVE IT
Serve at 60-62°F in large Burgundy stems. Decant for 45 minutes—this is structured Barbaresco that needs air to show its best.
Drink 2025-2040. While it's approachable now with decanting, Nebbiolo from vines this old has the structure to evolve beautifully for 15+ years.
Perfect with truffle risotto, braised beef, or wild mushroom dishes. The combination of power and elegance makes it ideal for rich but refined preparations. And yes, that porcini pappardelle will be transcendent.
