Cascina Adelaide | Italy

The grapes from each “cru” are vinified and aged separately:

1-Cannubi* (Barolo)                            5,000 bottles
2-Preda (Barolo)                                 10,000 bottles
3-Fossati (La Morra)                           10,000 bottles
4-Pernanno (Castiglione Falletto)       3,500 bottles
5-Baudana*(Serralunga d’Alba)          4,500bottles
6-Sorano (Serralunga d’Alba)              8,000 bottles
7-Costabella (Serralunga d’Alba)        5,000 bottles
8-Bussia* (Monforte d’Alba)              10,000 bottles(available only on the 2020)
*Three of the most famous and sought after crus of the region

We only grow indigenous grape varieties: Nebbiolo, Barbera, Dolcetto (di Diano d’Alba) and an ancient white grape called Nascetta (di Novello) that benefits from 2-3 years of ageing.
Our potential Barolo production is 80.000 bottles/year but in order to maximize quality we restrict the number of bunches per vine.

As a result we only produce:

Barolo                                                  55.000 bottles
Barbera d’Alba                                    10,000 bottles
Dolcetto di Diano d’Alba                       2,500 bottles
Nascetta di Novello                               2,500 bottles
Langhe Nebbiolo                                   2,000 bottles

We’d like to add something on the winemaking and how we manage the crop and the harvest too.

Nebbiolo grown within the Barolo “island” achieves its full potential, powerful with huge tannins and, like the finest marble, ready to be carved and shaped into a work of art.  We use only natural yeasts (except on the Dolcetto and Nascetta), the practice of the secondary maceration (skin/wine)help us  to reach highly refined tannins and the full varietal aromas of our cru vineyard.

To achieve this, we keep a careful daily watch and usually wait until the end of October for the best grapes to fully  ripen before they are harvested.  

Here, everything is done by hand to keep disturbance/damage to the grapes and the soil to a minimum.  In the build-up to harvest, we cut off all the bottom part of the Nebbiolo bunches with small scissors.  Why we do this?  The bottom part does not ripen as well as the heart of the bunch.
After that, at the beginning of October we begin harvesting the higher bunches on the vine because these are not the best for producing the single “cru” Barolo wines.
Last of all we pick the remaining 6-8 small bunches left on the vines which produce a unique wine
His Majesty, The King  Barolo.

Classic Barolo