Podera Colla Barbaresco Roncaglie

Complex bouquet showing typical rose nuances as well as layers of spice and woodland fruits. The palate is full-bodied, with hints of cherry, dark chocolate and prunes with firm sweet tannins on the finish. The sweet ripe berry fruit makes it very drinkable now or can still be cellared for for the future.

Roncaglie is acknowledged to be one of the best crus in the whole of Barbaresco. The Poderi Colla vineyards have a southerly exposure and is situated at between 240 and 280 metres above sea level. Some of the vines were planted in 1970, some in 1980 and some in 1995. Vine density is around 4,000 to 5,000 plants per hectare and the average yield is 4,000 litres per hectare. Harvesting is usually done between 5th to 15th October. The Nebbiolo grapes (Lampia and Michet subvarieties) are destalked and pressed and the must is macerated on the skins for around 12 to 15 days at 30 degrees Centigrade. This if followed by a malolactic fermentation which is completed before the winter. The wine is transferred to some Slavonian and some French oak casks (partly new) and left to mature for 12 to 14 months. After maturation with wine is racked to stainless steel vats and clarified with egg whites before bottling.