About Langhe Rosso La Bisbetica
- Style
- Red
- Grape Varieties
- Barbera, Nebbiolo
- Price Range
- $30-36
- US retail, estimated
A barrique-aged blend of Barbera and Nebbiolo dedicated by Gian Carlo Nada to his daughter Annalisa. Grapes are harvested in early October to balance the ripeness of the two varieties, macerated 10-12 days at 28-30°C, and finished with malolactic fermentation in steel before barrique aging — a richer, more structured style than either grape shows on its own at the estate.
A personal, family-dedicated bottling that shows what happens when Barbera's warmth meets Nebbiolo's backbone — greater than the sum of its parts.
New to wine?
A rich, oak-inflected red blend that bridges Barbera's fruit and Nebbiolo's structure.
Food Pairings
A structured red for braised meats, game, and aged cheeses — its barrique notes also complement dishes with mushroom or truffle.
When to drink it
Autumn and winter dinners featuring game or braised dishes.
Terroir & Winemaking
A blend of Barbera and Nebbiolo, harvested in early October from Treiso vineyards. Macerated 10-12 days at 28-30°C with fermentation and malolactic conversion in steel vats, then aged in barrique.
About the producer
Ada NadaTraditional, hand-tended Barbaresco from the Valeirano and Rombone crus of Treiso.Visit the producer page →Frequently Asked Questions
- What grapes make up La Bisbetica?
- It's a blend of Barbera and Nebbiolo, harvested together in early October to balance the ripeness of both varieties, then aged in barrique.
- Why is it called La Bisbetica?
- It was dedicated by Gian Carlo Nada to his daughter Annalisa, who has run the estate since 2001.
- What food pairs well with it?
- Braised meats, game dishes, and aged cheeses suit its structure and barrique-derived spice notes best.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
Talk to the Sommelier