Cascina Adelaide Barolo Preda 2011
By James Suckling
Cascina Adelaide Barolo Preda
Date: April 13th, 2015
A wine with rich fruit and soft and silky tannins. It's ripe and very pretty. Even sexy. Full-bodied, fruity and juicy. Better than 2010. Drink in 2018.
By Wine Spectator
CASCINA ADELAIDE Barolo Preda 2011
Issue: Nov 30, 2015
Brilliant cherry, strawberry and floral aromas and flavors are the hallmarks of this elegant red. Leather, tobacco and earth accents chime in, yet this stays focused, lingering with fruit. Delivers excellent balance and freshness. Best from 2018 through 2029. -BS
By Wine Enthusiast
Cascina Adelaide 2011 Preda (Barolo)
Appellation Barolo, Piedmont, Italy
Winery: Cascina Adelaide
Aromas of red berry, game, scorched earth and a whiff of menthol emerge on this full-bodied Barolo. The linear, powerful palate offers succulent red cherry, wild berry, anise and baking spice alongside firm but refined tannins and bright acidity. Give it time to unwind then enjoy. Drink after 2020.
By Jancis Robinson
Cascina Adelaide, Preda 2011 Barolo
Producer: Cascina Adelaide
When to Drink: 2018 - 2030
Published: 15 Jul 2015
Date Tasted: 27 Jun 2015
Reviewer: Walter Speller
Barolo. Mid ruby with orange glow. Earthy and with a hidden layer of concentrated fruit. A little rich on the attack and with bags of powdery tannins on the finish, then pulled together by acidity. A little demanding to taste right now, but will develop. (WS)
By Cascina Adelaide
Wine Classification: Barolo DOCG
Grape Variety: 100% Nebbiolo (2 clones).
Residual Sugars: 2.5 g/L
Total Acidity: 6.1 g/L
Dry Residue: 31 g/L
Soil: Tortonian, calcareous-clayey. Altitude: 270-300m
Aging: 10-15 years from the harvest onwards.
Preda is a real “strong point” for us: a Barolo that makes tasting special. It results from an accurate selection and care from the vineyard up to the wine cellar.
Historic privately-owned vineyard, located in the Preda area, municipality of Barolo. The vines are Guyot grown with the counter trellis system of planting, and medium-short pruning. The vineyard has an average density of 5,700 vine-stocks per hectare, and the production is reduced by the cluster thinning method.
The grapes are collected when they are fully ripened and laid into small 20kg perforated boxes. A strict cluster selection is made. The grapes are taken to the wine cellar where they stay for 12 hours in a “drying room” lowering the dampness above 5% the crushing operations are very careful and soft to preserve the skin quality and not to have the grapestalk in the must. The fermentation takes place thanks to indigenous yeasts at the controlled temperature of about 30’C with repeated and delicate pumping over. The new wine is then put in wooden barrels where the subsequent spontaneous malolactic fermentation takes place. For 24 months in oak barrels, then, the wine is fined for 6 months in bottle.
Preda shows a bold red ruby colour. This great wine amazes for it’s intensity with plum jam and mulberry then developed menthol and iodate tones. The structure is huge in the mouth full bodied and licorice and ripened red fruit aromas are really clear in the glass. “Barolo is the king of wines”, but also a “king’s wine” suitable for the cuisine of strong but elegant tastes, red meat dishes games, truffle-based recipes, marbled or matured cheese. The bottle, to be kept horizontally while stored, must be served at a temperature of 18-20’C.
[Information provided by Superior Wine Selections]
[Information is not vintage specific]