With vineyards in some of the best sites of Barolo, including Preda, Fossati and Cannubi, Cascina Adelaide produces outstanding Cru Barolos.
Cascina Adelaide Winery
Owner Amabile Droco made a considerable investment in new equipment and added a new state of the art gravity-fed winery building to the property.
After a highly successful engineering career, Amabile Droco achieved his lifetime’s ambition when he purchased an old farmhouse and the accompanying vineyards in the heart of the village of Barolo in 1999.
The employment of a top new winemaking team and the construction of an incredible new subterranean winery had a predictably positive effect on the quality of the wines produced. What really sets Cascina Adelaide apart however, is their vineyard holdings and their commitment to demonstrating the diversity of the terroirs within the Barolo DOCG.
Cascina Adelaide has been a working winery with its own “Cru” vineyards for over 100 years. They now own top sites in eight out of the 10 Barolo “Crus” with plans to get to 10 as and when the right sites become available.
With vineyards in some of the best sites, including Preda and Cannubi, there was always the potential to produce great fruit but with reduced yields, improved viticulture and some replanting, this potential is now being realised and fruit quality is fantastic.
A horizontal tasting of the wines demonstrates the clearly defined characteristics of each of the vineyards in terms of fruit concentration, elegance and the structure of the tannins enabling the taster to appreciate not only the quality of the whole range but also which style is their own individual preference.
Journalists have been quick to recognize the fantastic quality of the wines with a number of the wines awarded 95 points from Wine Spectator as well as consistently coming out on top in Decanter tastings.
The Vineyards
Cannubi (Barolo township)
Altitude: 270m slm
Variety: Nebbiolo
Age: around 35 years old
Selection: massale (propagating them through cuttings)
Exposure: South- Southeast
Soil: Helvetian– Tortonian
Placed in the hearth of Barolo area, Cannubi vineyards were famous and valued still before the beginning of Barolo’s history.
The dream of each wine producer is to own a vineyards in Cannnubi’s hill. Cannubi hill is well-known as the best cru for Nebbiolo vineplant, from which we obtain an unmatched quality of Barolo wine.
Fossati and Silio (La Morra township)
Altitude: 400m slm
Variety: Nebbiolo
Age: 14 years old
Selection: clonal
Exposure: South-West
Soil: Tortonian
Fossati and Silio belong to La Morra area, where the soil is rich of red and grey clay. These two places are well-known as great crus for great Barolo wines that can be aged for decades.
Preda (Barolo township)
Altitude: 270 – 300m slm
Variety: Nebbiolo and Barbera
Age: 14 years old
Selection: clonal
Exposure: West
Soil: Tortonian
Preda’s soil, in Barolo, is rich of white clay and sand, where Cascina Adelaide grows mainly Nebbiolo and in part Barbera grapes.
Pernanno (Castiglione Falletto township)
Altitude: 270m slm
Age: around 35 years old
Variety: Nebbiolo
Selection: massale (propagating them through cuttings)
Exposure: South- Southeast
Soil: Helvetian
Baudana ( Serralunga township)
Altitude: 300m slm
Variety: Nebbiolo
Age: around 35 years old
Selection: massale (propagating them through cuttings)
Exposure: South
Soil: Helvetian
Costabella ( Serralunga township)
Altitude: 300m slm
Variety: Nebbiolo
Age: around 50 years old
Selection: massale (propagating them through cuttings)
Exposure: south south/west
Soil: Helvetian
Sorano ( Serralunga township)
Altitude: 300m slm
Variety: Nebbiolo
Age: more than 50 years old
Selection: massale (propagating them through cuttings)
Exposure: south southeast
Soil: Helvetian
Sori Costa Fiore (Diano D’Alba township)
Altitude: 350m slm
Age: around 35 years old
Variety: Dolcetto
Selection: massale (propagating them through cuttings)
Exposure: South
Soil: Tortonian
Cascina Adelaide owns the eighty-years-old Montagrillo vineyard, placed on the Costafiore hill, in Diano d’Alba. The story tells, this is one of the best places for Dolcetto wine in Piedmont.
Le Pernici (Novello township)
Altitude: 350m slm
Age: around 7 years old
Variety: Nascetta e Barbera
Selection: clonal
Exposure: East-Southeast
Soil: Tortonian
The good luck of living in the Langhe obligates us to always give the best of ourselves. The love that we feel for our hills and, above all, our vineyards, impassions us to render us so strong as to be almost invincible. Fully aware of this passion, we’ve given new shape and form to our work environment because it will last in time.
Our Wines
BAROLO DOCG “Cannubi” – 2012 – (JS 93, WS92)
In Barolo, the Barolo wine. One of the most prestigious cru’s in the area makes this wine unique. It becomes the ambassador of the quality and excellence of the entire territory.
Varietal: 100% Nebbiolo selection massale
Altitude of Vineyard: 270m above sea level
Terroir: Helvetian and Tortonian soils
Exposure/Age of Vines: South- Southeast, approx. 35 years
Vine-stock per Hectare: 5,000 per Ha
Green Harvesting: Production reduced to 1.5-2 kg per vine-stock
Alcohol Content: 14.50% Vol.
Residual Sugars: 2 g/l
Total Acidity: 6 g/l
Vinification: The grapes are collected when they are fully ripened and laid into small 20 kg perforated boxes. A strict cluster selection is made. Grapes are taken to the cellar where they stay for 12 hrs. in a “drying room” lowering the dampness to 5%. The crushing operations are very carefully performed, being very careful to preserve the skin quality and remove all the grapestalk. The fermentation takes place with indigenous yeasts at a controlled temperature of 30°C with repeated and delicate pumping over. The marc maceration is long, 300 hrs. on average. The wine is transferred partly into wooden barrels where the subsequent spontaneous malolactic fermentation takes place.
Aging: 24 months in oak barrels.
Bottle Aging: 6 months in the bottle.
Tasting and Pairing: Delicate violet and plums, minerality and spicy aromas thanks to the inner energy of this unbelievable cru that comes out like a flame. Suitable for a cuisine of strong elegant tastes, red meat dishes, game, truffle-based recipes, marbled and mature cheeses. Cannubi is a great and elegant wine. Age for 10-15 years or more from harvest onwards.
James Suckling: Complex aromas of dried strawberry, wet earth, smoke and fresh porcini mushroom. Full body, round and velvety tannins and a fresh finish. Fruity and attractive. Drink now or hold. (93)
Wine Spectator: Menthol and eucalyptus aromas lead off, followed by sweet cherry flavors midpalate. Leather and tar notes line the finish. Firm and sinewy, with dusty, chalky tannins. Best from 2019 through 2033. 400 cases made.—B.S. (92)
Suggested serving temperature: 18-20°C
Download Barolo “Cannubi” Specification PDF
BAROLO DOCG “Fossati” – 2012 – (JS 93, WS93)
Ready to seduce, wine with all the power of Barolo wines and all the scents and elegance typical of La Morra..
Varietal: 100% Nebbiolo selection clonal (5 different clones)
Altitude of Vineyard: 400m above sea level
Terroir: Tortonian soils, limestone and blue clay
Exposure/Age of Vines: South-Southeast, approx. 14 years
Vine-stock per Hectare: 5,000 per Ha
Green Harvesting: Production reduced to 1.5 kg per vine-stock
Alcohol Content: 14.00% Vol.
Residual Sugars: 2 g/l
Total Acidity: 6 g/l
Vinification: The grapes are collected when they are fully ripened and laid into small 20 kg perforated boxes. A strict cluster selection is made. Grapes are taken to the cellar where they crushed within a few hrs. of harvest. The crushing operations are very carefully performed, being very careful to preserve the skin quality and remove all the grape stalk. The fermentation takes place with indigenous yeasts at a controlled temperature of approx. 32°C with repeated and delicate pumping over. The marc maceration is long, 350 hrs. on average. The wine is transferred partly into wooden barrels where the subsequent spontaneous malolactic fermentation takes place.
Aging: 24 months in oak barrels.
Bottle Aging: 6 months in the bottle.
Tasting and Pairing: Unmistakable dark, red ruby color, typical of La Morra’s Barolo. Great richness of ripened black fruit, plums and mulberry, then with a balsamic and spice eruption drawing together with the tannic layers to create a wonderful wine that will delight us for decades. Suitable for a cuisine of strong elegant tastes, red meat dishes, game, truffle-based recipes, marbled and mature cheeses. Cannubi is a great and elegant wine. Age for 15-20 years from harvest onwards.
James Suckling: The bright plum fruit character is persuasive with lots of cedar and walnut character underneath. Full body, chewy tannins, yet polished and caressing. Fun to try now but waiting a year or two will reward you. (93)
Wine Spectator: A modern style, with notes of vanilla and spice shading cherry, berry, menthol and earth flavors. Elegant and taut, showing dense tannins on the firm finish. The oak meshes with air, revealing a licorice detail. Best from 2018 through 2032. 800 cases made.—B.S. (93)
Suggested serving temperature: 18-20°C
Download Barolo “Fossati” Specification PDF
BAROLO DOCG “4 Vigne” – 2012 – (JS 93, WS 92)
The “king of wines” has conquered the world with it’s elegance and ubique style. It dominates it’s castle, and protects an entire territory, but it’s real reign is the wine cellar’ Here it gets new form.
Varietal: 100% Nebbiolo blended from 4 vineyards from Barolo, La Morra area
Altitude of Vineyard: 270-400m above sea level
Terroir: Helvetian and Tortonian soils
Exposure/Age of Vines: South- Southeast, approx. 35 years
Vine-stock per Hectare: 5,000 per Ha
Green Harvesting: Production reduced to 1.5 kg per vine-stock
Alcohol Content: 14.00% Vol.
Residual Sugars: 1.5 g/l
Total Acidity: 5.4 g/l
Vinification: The grapes are collected when they are fully ripened and laid into small 20 kg perforated boxes. A strict cluster selection is made. Grapes are taken to the cellar where they stay for 12 hrs. in a “drying room” lowering the dampness to 5%. The crushing operations are very carefully performed, being very careful to preserve the skin quality and remove all the grapestalk. The fermentation takes place with indigenous yeasts at a controlled temperature of 28°C with repeated and delicate pumping over. The marc maceration is long, 300 hrs. on average. The wine is transferred partly into wooden barrels where the subsequent spontaneous malolactic fermentation takes place.
Aging: 24 months in oak barrels.
Bottle Aging: minimum 4 months in the bottle.
Tasting and Pairing: Brilliant garnet red in color, plum , wild blueberry, cinnamon and licorice on the nose, long lasting and a load of very well fused tannins. Perfect with red meat dishes, game, truffle-based recipes, marbled and strong cheeses. Cannubi is a great and elegant wine. Age for 5-10 years from harvest onwards.
James Suckling: Love the dried meat, fresh mushroom and dark fruit aromas. Full-bodied, dense and deep. Fabulous fruit. Flavorful finish. Hard not to drink now but will age beautifully. (93)
Wine Spectator: Earthy, balsamic aromas and flavors match the cherry and raspberry fruit in this supple red. Overall, it’s elegant, with a lingering finish lined by light-grained tannins. Approachable now, but should be better in a year or two. Drink now through 2030. 1,500 cases made.—B.S. (92)
Suggested serving temperature: 20°C
Download Barolo “4 Vigne” Specification PDF
BARBERA D’ALBA SUPERIORE DOC “Vigna Preda” – 2013
An intense wine revealing it’s own nature even when first tasted, safegarding the characteristics of it’s production area and being a sincere expression of a generous grape variety.
Varietal: 100% Barbera
Altitude of Vineyard: 270-300m above sea level
Terroir: Tortonian soil, calcareous and clayey
Exposure/Age of Vines: South- Southeast, 14 years
Vine-stock per Hectare: 5,000 per Ha, Preda Cru
Alcohol Content: 13.50% Vol.
Residual Sugars: 2.5 g/l
Total Acidity: 6.2 g/l
Vinification: The grapes are collected when they are slightly over-ripened and laid into small 20 kg perforated boxes. A strict cluster selection is made. Grapes are taken to the cellar and crushed within a few hours of harvest. The fermentation takes place at the controlled temp. of about 30°C, with repeated and delicate pumping over. The marc maceration is long, 250 hours on average. The wine is transferred partly into small 15Hl barrels and partly in barrigues where the subsequent spontaneous malolactic fermentation takes place.
Aging: 12 months in oak.
Bottle Aging: N/A.
Tasting and Pairing: Intense violet in color. On the nose, sweet fruit, floral and plum jam tones gently edged with vanilla. On the palate, purity and intensity of the berries are bound to a velvety acidity. Excellent with red meat dishes, game, marbled and strong cheeses. Wine suitable for ageing for 3–10 years from harvest.
Suggested serving temperature: 20°C
Download Barbera D’Alba “Vigna Preda” Specification PDF
BARBERA D’ALBA DOC “Le Mie Donne” – 2013
Varietal: 100% Barbera
Altitude of Vineyard: 270-300m above sea level
Terroir: Preda Cru, 1.2 Ha, Tortonian soil, calcareous and clayey
Exposure/Age of Vines: South-West, 14 yrs.
Vine-stock per Hectare: 6,000 per Ha, Preda Cru
Alcohol Content: 14.00% Vol.
Residual Sugars: 2.5 g/l
Total Acidity: 6 g/l
Vinification: The grapes are collected when they are ripened and laid into small 20 kg perforated boxes. If necessary a strict cluster selection is made. Grapes are taken to the cellar and crushed within a few hours of harvest. The fermentation, due to natural yeasts, takes place at the controlled temp. of 28°C. The marc maceration, at the beginning, is on average 80 hrs with intense pumping over and wine pressing. The new wine is kept in stainless steel tanks at controlled temperature to allow subsequent spontaneous malolactic fermentation to take place.
Aging: 3 to 6 months in stainless steel vats.
Bottle Aging: N/A.
Tasting and Pairing: Red ruby color. wine feeling followed by green hay, blue plums and cherry hitting the nose and the palate. Awesome example of a young Barbera showing it’s balance between: natural berry acidity, volume. Pairs for red meat dishes and cheese. Suitable to age 3-4 years
Vivino: In the glass this wine is a strikingly solid shade of cherry skin, with a dark core & moderately viscous ringing. The nose is vibrant and slightly gamey with scents of red fruit, Cola, baking spices, and a hint of cedar box. On the palate, the cherry/plum primary fruit is heavy on the attack, easing into a lengthy, tart finish. Light tannins and remarkably low acidity make this a smooth wine through and through, with a fine rustic character. Perfect with a caprese salad and pasta, and good company. (Vivino-Written by Kevin Maskornick for the 2011 vintage)
Suggested serving temperature: 18°C
Download Barbera D’Alba “Le Mie Donne” Specification PDF
LANGHE NEBBIOLO – DOC – 2013
Varietal: 100% Nebbiolo
Altitude of Vineyard: 270-300m above sea level
Terroir: Tortonian soil, calcareous and clayey
Vine-stock per Hectare: 4,000 per Ha
Green Harvesting: Production reduced by cluster thinning method
Alcohol Content: 13.50% Vol.
Residual Sugars: 2.5 g/l
Total Acidity: 6.2 g/l
Vinification: The grapes are collected when they are ripened and laid into small 20 kg perforated boxes. If necessary, a strict cluster selection is made. Grapes are taken to the cellar and crushed within a few hours of harvest. The fermentation takes place at the controlled temp. of about 28°C, with repeated and delicate pumping over. The marc maceration is 150 hours on average. The wine is transferred into wooden where the subsequent spontaneous malolactic fermentation takes place.
Aging: 12-24 months in 27hl oak barrels.
Bottle Aging: N/A.
Tasting and Pairing: The Nebbiolo harvest was very long in autumn which helped obtain sweeter tannins ans ethereal notes. The color is ruby red with a garnet hint. Raspberry and mulberry allure the nose and the palate is astonished with the elegance and softness of the thin tannic structure. Drink young.
Suggested serving temperature: 20°C
Download Langhe Nebbiolo Specification PDF
DOLCETTO DI DIANO D’ALBA – DOCG – “Sori Costa Fiore” – 2015
Once upon a time it was a table wine usually drunk in Piedmont Houses. Now, it derives from a long handed down wine-growing tradition. This wine is rich in freshness and ambitions, and these are the characteristics that arrive to us in tasting.
Varietal: 100% Dolcetto
Place of Origin: Privately owned vineyard, located in the heard of the prestigious Sori Costa Fiore municipality of Diano d’Alba.
Exposure: South
Vine-stock per Hectare: 4,000 per Ha
Green Harvesting: Production reduced by cluster thinning method
Alcohol Content: 14.0% Vol.
Residual Sugars: 2.5 g/l
Total Acidity: 5.5 g/l
Vinification: The grapes are collected when they are ripened and laid into small 20 kg perforated boxes. A strict cluster selection is made. Grapes are taken to the cellar and crushed within a few hours of harvest. The fermentation takes place at the controlled temp. of about 32°C, with repeated and delicate pumping over. The marc maceration is 70 hours on average. The new wine is then kept in stainless steel tanks at a controlled temp. to complete the fermintation process.
Aging: 3-6 months in stainless steel tanks
Bottle Aging: N/A.
Tasting and Pairing: It has an intense but vivid violet color, great vintage for the dolcetto wines which developed. on the nose red cherry, red current, violet and iris flowers. On the palate hints of menthol and smooth tannins providing a very rich sapidity and an unexpected minerality. zis a good table wine, very good with salamis and fresh cheeses.
Suggested serving temperature: 16-18°C
