2019 Poderi Colla Barbaresco "Roncaglie", Piedmont, Italy
ABOUT THIS WINE
Manual harvesting, destemming, pressing, maceration with the skins for 12 to 15 days at a maximum temperature of about 30° C, complete malolactic fermentation before winter. In spring, it goes into oak barrels for a period of 12 to 14 months.
Tenuta Roncaglia has always been recognised as one of the most prestigious and important Barbaresco production areas (also mentioned by Lorenzo Fantini in his book "Monograph on Viticulture and Oenology in the Province of Cuneo"1880). Alessandro Masnaghetti writes in his “Map of Barbaresco Cru, 1994: "...the position of Roncaglie, together with Roncagliette, is one of the best we can see on the side of the hill that begins at Roccalini and rises towards Treiso...". And Daniel Thomases, in the Wine Spectator of January 1995: "Roncaglie is recognised as one of the best locations in the entire Barbaresco area".
ABOUT THIS PRODUCER
The Colla family has been a winemaking family in the Langhe since the beginning of the 18th century but despite their long history, Poderi Colla is one of the newest estates in the region. It was started in 1994 by Tino Colla and his niece, Frederica (the daughter of the legendary winemaker Beppe Colla of Prunotto fame).
Beppe Colla bought Prunotto in 1956 and made his first single vineyard wines in 1961. He was one of the first winemakers to focus on bottling single vineyard wines across his entire range. Beppe's calling card became his Barolo Bussia and it remained his favorite vineyard until he sold Prunotto in 1990.
What is now Poderi Colla is the product of thirty years of experience from owning Prunotto and vinifying nearly all the great vineyards of Barolo and Barbaresco. Beppe, Frederica, and Tino used their intimate understanding of vineyards throughout the region to buy three specific estates. Those three estates now comprise Poderi Colla.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
ABOUT THIS WINE
Manual harvesting, destemming, pressing, maceration with the skins for 12 to 15 days at a maximum temperature of about 30° C, complete malolactic fermentation before winter. In spring, it goes into oak barrels for a period of 12 to 14 months.
Tenuta Roncaglia has always been recognised as one of the most prestigious and important Barbaresco production areas (also mentioned by Lorenzo Fantini in his book "Monograph on Viticulture and Oenology in the Province of Cuneo"1880). Alessandro Masnaghetti writes in his “Map of Barbaresco Cru, 1994: "...the position of Roncaglie, together with Roncagliette, is one of the best we can see on the side of the hill that begins at Roccalini and rises towards Treiso...". And Daniel Thomases, in the Wine Spectator of January 1995: "Roncaglie is recognised as one of the best locations in the entire Barbaresco area".
ABOUT THIS PRODUCER
The Colla family has been a winemaking family in the Langhe since the beginning of the 18th century but despite their long history, Poderi Colla is one of the newest estates in the region. It was started in 1994 by Tino Colla and his niece, Frederica (the daughter of the legendary winemaker Beppe Colla of Prunotto fame).
Beppe Colla bought Prunotto in 1956 and made his first single vineyard wines in 1961. He was one of the first winemakers to focus on bottling single vineyard wines across his entire range. Beppe's calling card became his Barolo Bussia and it remained his favorite vineyard until he sold Prunotto in 1990.
What is now Poderi Colla is the product of thirty years of experience from owning Prunotto and vinifying nearly all the great vineyards of Barolo and Barbaresco. Beppe, Frederica, and Tino used their intimate understanding of vineyards throughout the region to buy three specific estates. Those three estates now comprise Poderi Colla.
