Ada Nada Dolcetto d'Alba 2010
The history of this family business began long ago in 1919. Today Ada Nada is run by Annalisa, fourth generation, and her husband Elvio. Elvio personally takes care of the vineyards, almost as if they were gardens, and Giancarlo (3rd generation) continues to follow and better the wine production, while Annalisa runs the agriturismo with great enthusiasm, spoiling her guests.
The welcoming agriturismo arose in 1997 when the family farmhouse was restored and tastefully filled with the period original furniture and detail. Here, guests can relax admiring the luscious countryside, go for walks among the vineyards, or go trekking along the signed paths.
In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.
Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.
An easy drinking red with soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont on a casual weekday night, or for apertivo (the canonical Piedmontese pre-dinner appetizer hour). Somm Secret—In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and makes a more serious style of Dolcetto, many of which can improve with cellar time.