CADIA

Located in the middle of the Langhe region, namely Roddi, surrounded by hills of ancient origin, the winery Cadia is the expression of passion and respect for the land. The winery takes its name from the nearby hill.

The company was founded in 1913: thanks to the grandfather Marcello, who over the years developed the best way to take care of the vineyards, with the resulting sale of grapes.

The turning point occurred in 1996: the current owner Bruno began producing wine. For him, tending the land is a passion passed down from generation to generation. Before starting his own family business, Bruno worked as an enologist at Marchesi di Barolo. So the know-how was 100% present.

Over time, the company has grown thanks to targeted investments and a lot of willpower. Today the winery is still run by a family: his wife Mariella works with their children Noemi and Alberto, always with the same care and dedication.

The greatest development of the characteristics of each vineyard and meticulous care at every stage of the process, make it possible to obtain excellent wines.

No less than 12 hectares are planted with Nebbiolo, destined for the classic Nebbiolo wine but also Nebbiolo for Barolo, Barbera, Verduno Pelaverga, Dolcetto, Arneis and a very small part of Sauvignon. In addition to the 12 hectares for wine production, there are also 6 hectares planted with hazelnuts with Tonda Gentile Tribolata hazelnuts of IGP Nocciola Piemonte.

The daily management of tastings and sales is handled by Mariella (wife) and especially daughter Noemi and occasionally son Alberto although the latter runs his own winery in France.

The most demanded wine is Barolo Monvigliero 2020 from single vineyard cru vineyard on the municipality of Verduno. After previously green harvesting where the best bunches grow on, during the first weeks of October the grapes are picked by hand. The bunches are de-stemmed and the grapes gently pressed, then the juice passes into temperature-controlled inox tanks. Fifteen days are set aside for fermentation at a temperature of 25 to 30 degrees. The wine is then aged for at least 18 to 20 months in French oak barrels, both new and second use. The color is beautiful garnet red with in the nose an aroma of licorice and wild rose. On the palate, hints of fruit and spice. Especially the alcoholic balance is remarkable. The wine is already tasty young and very accessible but can only evolve even better provided a few years in the wine cellar.