From: Piedmont, Italy
Taste: This 2016 Barbaresco presents an enchanting deep carmine red color that evolves to garnet hues with age. Swirling the glass, a complex and austere bouquet greets the nose, revealing layers of roses, spice, humus, and medicinal herbs. As the wine opens up, delicate notes of violet, rose, white pepper, leather, tobacco, and warm spices become more pronounced, inviting the taster to further explore its depths.
Upon the first sip, this Barbaresco showcases a harmonious balance between structure and elegance. The palate reveals a rich core of ripe cherry, plum, and red currant fruit, accompanied by silky, refined tannins. The wine's acidity provides a backbone that lifts the fruit and supports the layers of flavors, adding freshness to each sip. The finish is satisfying and persistent, lingering on the palate and leaving behind a memory of its captivating personality.
Pairing: The 2016 Ada Nada Barbaresco Cichin Riserva Rombone's complexity and structure make it a versatile wine for pairing with a variety of dishes. Its bold flavors and refined tannins make it a perfect companion for hearty meat dishes like braised beef, lamb, or game (check out the short rib recipe by Melissa Clark below), while its acidity allows it to cut through rich, creamy sauces or complement earthy flavors in mushroom-based dishes.
For an authentic Piedmontese experience, pair the 2016 Ada Nada Barbaresco Cichin Riserva Rombone with regional dishes that highlight the area's rich culinary traditions. Consider serving it alongside dishes like Brasato al Barolo (braised beef in red wine), Tajarin pasta with a savory meat ragù, or Agnolotti del Plin (meat-stuffed pasta) tossed in a sage brown butter sauce.
For a vegetarian pairing, look for dishes that incorporate umami-rich ingredients and earthy flavors to complement the wine's complexity. Options include mushroom risotto, eggplant Parmesan, or a hearty vegetable and bean stew. Grilled or roasted root vegetables with a balsamic reduction would also make an excellent accompaniment, as would a wild mushroom and truffle pasta dish.
Vermouth-Braised Short Ribs
By Melissa Clark
The 2016 Ada Nada Barbaresco Cichin Riserva Rombone is a wine that stands out for its elegance, complexity, and age-worthiness. Produced by the family-owned Ada Nada estate in the village of Treiso, this remarkable wine is the result of a perfect marriage between tradition and the unique characteristics of the 2016 vintage.
A Memorable Vintage
The 2016 vintage was characterized by exceptional weather conditions, which contributed to the production of some of the finest Barbaresco wines in recent memory. With long hang time and late harvests, the wines from this vintage exhibit incredible depth, finesse, and complexity. Ian d'Agata, an expert in Barbaresco wines, has hailed 2016 as the best vintage for Barbaresco of all time.
Ada Nada: A Family Legacy
The Ada Nada estate was founded by Carlo Nada in 1919, and today it is managed by the fourth generation, Annalisa, and her husband, Elvio Cazzaro. With a focus on tradition, the couple has expanded the estate's vineyards and has been crafting exceptional wines since 2001. The Cichin Riserva is produced from 55-year-old vines in the highly regarded Rombone vineyard, with a limited production of only 200 cases per year.
The 2016 Ada Nada Barbaresco Cichin Riserva Rombone boasts a very deep carmine red color that evolves towards garnet with age. Its nose is austere and complex, revealing notes of roses, spice, humus, and medicinal herbs. The palate is solid and well-structured, with silky and elegant tannins that lead to a satisfying, lingering finish with great personality.
David Lynch, sommelier and editorial director, praises Piedmont as the number-one destination for fine-wine value, and the 2016 Ada Nada Barbaresco Cichin Riserva Rombone is no exception. This long-aged Riserva showcases the charming, finessed side of Nebbiolo without sacrificing power and persistence. With a rich core of cherry, plum, and red currant fruit, the wine is beautifully supported by scents of violet, rose, white pepper, leather, tobacco, and warm spices. It displays the lithe, taut structure that Barbaresco is famous for, and its fine-grained tannins are softened by a few years in bottle.
Tom Hyland, a wine writer for Forbes, regards Ada Nada as one of his favorite Barbaresco producers. The Cichin Riserva, aged in grandi botti, offers a more subdued and feminine approach, with subtle spice and tobacco notes.
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