# Barbaresco Roncaglie (2022)

- **Producer:** Poderi Colla
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €45
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** rose, cherry, plum, orange, herbaceous, violet, vanilla, cloves, cedar, leather, tobacco, forest floor, wet leaves

## About this wine

Poderi Colla was established in 1994 by Tino Colla and his niece Federica, continuing a legendary winemaking legacy in Piedmont. The estate is deeply tied to the history of Beppe Colla, a pioneer who was among the first to vinify and label single-vineyard crus in the Langhe during the 1960s and helped draft the official DOCG regulations. The Roncaglie vineyard is a historic site in Barbaresco, with records of its exceptional quality dating back to 1693 when it was owned by the noble Galleani family. Poderi Colla's property, Tenuta Roncaglia, spans eight hectares of this prestigious thirteen-hectare cru, situated on a steep hill with optimal south to south-west exposure.

## Interesting facts

- The Roncaglie vineyard's historical prestige was documented as early as 1880 in Lorenzo Fantini’s seminal monograph on Cuneo viticulture.
- Poderi Colla's co-founder Beppe Colla was a legendary pioneer who helped draft the official DOCG guidelines for Piedmontese wines.
- Due to micro-terroir variations, the Roncaglie harvest is performed in six to eight selective manual passes to ensure optimal grape maturity.

## Food pairing

Nebbiolo's high acidity and firm tannins require dishes with rich proteins, fats, and savory depth to soften the structure. Classic Piedmontese pairings like truffles, rich ragus, and braised meats work beautifully because the wine's acidity cuts through the richness while the proteins bind with the tannins.

## Wine making process

The winemaking process for the Roncaglie Barbaresco is designed to respect the traditional character of the Nebbiolo grape. Grapes are harvested entirely by hand, with the harvest staggered across six to eight selective passes to ensure perfect maturity across different micro-terroirs. After manual sorting, destemming, and gentle crushing, fermentation and maceration take place in temperature-controlled stainless steel tanks for 12 to 15 days. Following complete malolactic fermentation before winter, the wine is transferred in spring to traditional large Slavonian oak casks (botti) where it ages for 12 to 14 months, followed by further refinement in the bottle before release.