Ada Nada Azienda Agricola di Anna Lisa Nada

Via Ausario 12b, Località Rombone, 12050 Treiso
Italy
Telephone +39 0173 638127
Fax +39 0173 638921
info@adanada.it

Hall map

ProWein 2018 hall map (Hall 15): stand B15

Fairground map

ProWein 2018 fairground map: Hall 15

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter
  • 02.01  Europe

Europe

  • 02  Exporter
  • 02.02  Asia

Asia

  • 02  Exporter
  • 02.03  USA

USA

  • 02  Exporter
  • 02.03  USA
  • 02.03.34  New York

New York

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont
  • 02  SPARKLING WINES
  • 02.04  Sparkling wine

Our products

Product category: Sparkling wine

VINO SPUMANTE DI QUALITÀ – EXTRA BRUT

CLASSIFICATION: Vino Spumante di Qualità (V.S.Q.)
VINEYARD SURFACE AREA: 0-0.30 ha
PRODUCTION METHOD: very early harvest, during the last fifteen days of August. The grapes are hand-picked and placed in ventilated plastic crates. The grapes are pressed directly and protected against the effects of oxygen with dry ice. The must undergoes static decanting and then alcoholic fermentation begins, at a temperature of 14-15 °C. Dry ice is used throughout the production cycle, from fermentation to ageing, to protect the must. When fermentation is completed, the wine is aged in barriques for four months. Tirage takes place in spring, with fermentation for the prise de mousse in the bottle lasting 20-25 days, carried out in conditioned rooms at 16 °C. The wine spends at least 18 months “sur lattes”, during which the yeasts produced by the prise de mousse are returned into suspension every two months, using the “coup de poignet” technique. When ageing is complete, disgorging and the addition of the “liqueur d’expédition” take place. Dilva then ages for another month.


BOTTLES PRODUCED: approximately 2,500 bottles – 250 magnums.
YIELDS PER HECTARE: 10 tonnes/ha
ANALYTICAL DATA
Alcohol: 12.5% vol.
Net dry residue: 18-19 g/litre
Total acidity: 8.5 – 9 g/litre

ORGANOLEPTIC CHARACTERISTICS
Colour: rose petal, with a fine and plentiful perlage;
Nose: fine and clear, with evident notes of raspberry, fruits of the forest and rose, closing with toasted notes;
Taste: the “crisp” sparkle is followed by a good mineral balance. The deep and very persistent flavour ends with a savoury aftertaste. The sensations felt in the nose re-emerge, hinting at red fruits.

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Product category: Piemont

MOSCATO D’ASTI DOCG La Brà

CLASSIFICATION: Moscato d’Asti DOCG
ZONE OF ORIGIN: Langhe, municipality of Treiso
VARIETIES AND PERCENTAGES: White Muscatel 100%
SOIL TYPE, EXPOSURE AND ELEVATION: the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. Westerly exposure.

PRODUCTION METHOD: the grapes are hand-harvested from the end of August up to the first days of September. The grapes are then pressed and kept at 0°C for static decanting. Next comes the fermentation stage, which is carried out at around 15-17° in special vats to maintain levels of carbon dioxide, and the pressure naturally created by the fermentation process. The wine is then bottled immediately, maintaining both the levels of carbon dioxide and the slight overpressure generated during alcoholic fermentation.
This Moscato d’Asti delightfully accompanies every celebration.


BOTTLES PRODUCED: around 4000 bottles.

YIELDS PER HECTARE: 70 ql/ha

ANALYTICAL DATA
Alcohol: 12.5-13 (resulting in 4.5-6.5)% vol.
Net dry residue: 16-18 g/litre
Total acidity: 5.3-5.6 g/litre

ORGANOLEPTIC CHARACTERISTICS
Colour: straw yellow with a fine-grained and persistent perlage.
Nose: fragrant and characteristic of the variety, with delicate herbaceous and citrus notes.
Tasting Notes: balanced and rich in minerals, it delicately satisfies the palate with an extremely refined and elegant sweetness.

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Product category: Piemont

LANGHE ROSSO DOC La Bisbetica

CLASSIFICATION: Langhe Rosso DOC
ZONE OF ORIGIN: Langhe, municipality of Treiso
SOIL TYPE, EXPOSURE AND ELEVATION: the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. Westerly exposure.

PRODUCTION METHOD: the harvest takes place in the first days of October, in order to achieve a maturation balance between the three different varieties that make up this grape blend.
After pressing and de-stemming, the grapes are decanted into vats for fermentation. Maceration takes around ten to twelve days at a temperature of around 28 to 30°C, with carefully controlled pumpovers and pressings so that sufficient extraction of polyphenols is achieved. The wine is then pressed, and completes its fermentation in steel vats where malolactic fermentation also takes place. It is then decanted into barriques, where it is aged for 10-12 months. After being bottled (without any filtration treatment), the wine is bottle-aged for at least three months before being put on the market.

BOTTLES PRODUCED: 3,000 bottles

YIELDS PER HECTARE: 80 ql/ha

ANALYTICAL DATA
Alcohol: 13.5-14.5% vol.
Net dry residue: 28-30 g/litre
Total acidity: 5.5-5.8 g/litre

ORGANOLEPTIC CHARACTERISTICS
Colour: dense, opaque ruby red.
Nose: intense and lingering, with prominent black cherry jam and spicy notes.
Tasting Notes: full, warm and lingering with ripe fruit and vanilla notes.

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About us

Company details

Vineyards
Ada Nada is a small, family-run estate situated in Treiso, a small town 5km from Alba.

A series of land acquisitions has seen the estate grow from an initial land area of 3 hectares to a total of 9 hectares of land under vines, facing mainly south-west and at an average altitude of 300 metres above sea level.

On land surrounding the winery, the vineyards fall largely within the important sub-zones of Valeirano and Rombone.

The average age of the vines is around 40 years. Exceptions to the above are the Sauvignon and Merlot vineyards recently acquired by Elvio. The vines are tended to completely by hand, showing the utmost respect for the land and nature.

Work in the vineyard is geared towards ensuring the vine’s natural life cycle and long life. The grape harvest is also carried out by hand, and each vineyard is evaluated in a series of samplings aimed at achieving the highest quality.

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