CASCINA ADELAIDE, Italy
Having purchased an old farmhouse and accompanying vineyards in 1999, Amabile made considerable investments in a state of the art gravity-fed winery and a top winemaking team that would set Cascina Adelaide apart from the rest. Yet it was his continuing ambition to own land in each of Barolo’s crus that has made made Cascina Adelaide a producer of note. As Amabile himself explains: “It’s the land that provides the difference, the wine provides the medium”. In keeping with this philosophy, no herbicides are used in the vineyards and all of the harvesting and sorting is done by hand. Likewise native yeasts and minimal sulphur are used during vinification, allowing the resulting wines to speak for themselves: deliciously complex Barolos that display an exacting attention to detail.
Viticulture
Adelaide own vineyards through the Langhe region with prime sites in Cannubi, Preda, Fossati, Costa Fiore, Pernici and Bussia. All work in the vineyard is carried out by hand, and the Nebbiolo vines are meticulously tended, alongside other native varieties such as Barbera, Dolcetto and Nascetta.
Winemaking
All Barolo wines are fermented and produced with slow, temperature controlled fermentations followed by extensive ageing in large neutral French oak barrels for around 2 years and then for a further 12 months in bottle to ensure the character of each individual cru is perfectly expressed.
- The dream of Amabile Droco made reality, and today producing expressive single cru wines from Barolo’s finest sites.
- Viticulture and winemaking are low intervention, with cover crops, no herbicides, natural manure fertiliser and wild yeast ferments and low sulphur.
- Wines of concentration, elegance and structure which frequently gain high praise from the likes of Decanter and Wine Spectator.