Barbaresco Roncaglie

The Colla family's prized south-facing Roncaglie vineyard is one of Barbaresco's most celebrated crus.
Country, Region: Italy, Piemonte
Grape: Nebbiolo
Vintage: 2019
ABV: 14%
Food friend: Casseroles
£39.99 Single bottle
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Tasting Notes
Producer details
In the vineyard
In the winery
Food Recommendations
 

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 approachable now or can be cellared for 20 years.

Established in 1993 by Tino Colla (brother of the legendry Beppe Colla) and his niece Federica, Poderi Colla is very much a family affair and continues the Colla family's three centuries of winemaking heritage in northern Italy. Tino and Federica believe in a non-interventionist approach to winemaking, to give each wine a unique expression of site and vintage, and they take sustainability and the environment as seriously as their wines. They produce wines from three outstanding sites in Alba and cover nearly the entire spectrum of Alba styles.

Barbaresco Tenuta Roncaglie is made from Nebbiolo grapes cultivated in Poderi Colla's vineyards in the Roncaglie area. As early as 1880, Roncaglie was already recognised as one of the best and most important areas for Barbaresco production, and mentioned in Lorenzo Fantini's important publication on Viticulture and Oenology in the Province of Cuneo. Several years on Daniel Thomasas, in the January 2005 issue of Wine Spectator, wrote: '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.

Goes very well with red meats, fowl and hearty casseroles.

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