# Barbaresco Roncaglie (2021)

- **Producer:** Poderi Colla
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €55
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, violet, cherry, plum, raspberry, liquorice, vanilla, cloves, cedar, leather, tobacco, forest floor

## About this wine

Poderi Colla is a highly respected estate in Piedmont, founded by Tino Colla and his niece Federica, carrying on a multi-generational family winemaking legacy. The estate is deeply tied to the history of the region; Beppe Colla, Tino's brother, was a legendary figure who pioneered the concept of single-vineyard (cru) bottlings in the Langhe. The Roncaglie vineyard in Barbaresco is one of the region's most historic and prestigious sites, recognized for its exceptional quality since the late 19th century. Poderi Colla proudly owns 8 of the 13 hectares of this prized cru, making them the primary custodian of this exceptional terroir.

## Interesting facts

- Poderi Colla owns 8 of the 13 hectares of the historic Roncaglie cru, recognized for its outstanding quality since 1880.
- The Colla family has a legendary heritage; Beppe Colla was among the first to vinify and label single-vineyard wines in Piedmont.
- The 2021 vintage in Piedmont is highly celebrated, drawing comparisons to legendary years like 2010 and 2016.

## Food pairing

The high acidity and firm, structured tannins of young Nebbiolo require rich, savory dishes with ample fat and protein to soften the wine's grip on the palate. Earthy flavors like mushrooms and truffles harmonize beautifully with the wine's complex aromatic profile, while slow-cooked meats bring out its depth and fruit character.

## Wine making process

The winemaking approach for the Roncaglie Barbaresco is deeply traditional, aiming to express the pure character of the Nebbiolo grape and the unique Roncaglie terroir. Grapes are hand-harvested and undergo fermentation on the skins in temperature-controlled stainless steel tanks for approximately 12 to 15 days. This is followed by complete malolactic fermentation. The wine is then aged for 12 to 14 months in large Slavonian oak casks (botti), avoiding the heavy influence of new barriques to preserve the delicate floral and fruit characteristics of the grape, before finishing with refinement in the bottle.