Winemaker Notes
#15 Wine Spectator Top 100 of 2021
Elegant with mouth-watering acidity and compelling aromas. Pronounced ca-zot with a hard "t", like hot. Nada has 8.6 acres here, 90% of which is planted to Nebbiolo; exposure is southwest, making it warmer than Marcarini. For its first year, wine aged in a combination of tonneaux and botticelle, then transferred into big Slavonian casks for another year. Bottled without fining and with only a very light filtration.
Professional Ratings
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Wine Enthusiast
Perfumed, full bodied and elegant, this gorgeous wine has enticing scents of iris, fragrant woodland berry, aromatic herb and baking spice. Made with organic grapes, the delicious, structured palate delivers juicy black cherry, raspberry compote, licorice and crushed mint set against taut, refined tannins. Fresh acidity keeps it balanced.
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Wine Spectator
A pretty red, boasting floral, strawberry, currant and cherry aromas and flavors. Accents of hay and white pepper add depth as this cruises to the long finish. The refined structure keeps this focused and balanced.
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Robert Parker's Wine Advocate
This vintage is made with organic practices. The Nada Giuseppe 2017 Barbaresco Casot is a bright and expressive wine with aromas that flutter out of the glass. The 2017 vintage offers more intensity, and that's what you get with this wine from Treiso. There is a soft and silky side to Casot that adds to the easy and approachable side of this wine. Any extra ripeness is well contained. The wine sees extended skin maceration, lasting up to 60 days.
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Decanter
When I last counted, there were three Nada estates in Treiso. Enrico Nada's speciality is Barbaresco from Casot, which is also made as a Riserva. This has been a consistently good wine over numerous vintages. The nose is delicate, infused with raspberries and roses. Despite the alcohol, this a graceful and sleek wine with polished tannins. Not as dramatic as some other Barbarescos, it instead offers delightful finesse and poise. Long.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.
Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.
Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.