M�rke: Poderi Colla

Format : 0,75

Gradering : 13-13,5% Vol.

The Roncaglie estate has always been acknowledged as one of the finest and most important Barbaresco production sites (Lorenzo Fantini, among others, cited it in his seminal Monograph on Viticulture and Oenology in the Province of Cuneo, published in 1880). Alessandro Masnaghetti, in his Map of Barbaresco Crus (1994), writes: “the Roncaglie site, along with Roncagliette, is one of the best to be found on the hillside that starts from Roccalini and rises up towards Treiso”. And to quote Daniel Thomases, writing in the January 1995 issue of Wine Spectator: “Roncaglie is acknowledged to be one of the best sites in the whole of Barbaresco.”

VINEYARD
Varieties: 100% Nebbiolo
Exposure: south, southwest facing
Altitude: between about 240 and 280 metres above sea level
Vines planted in: 1970, 1980 and 1995
Vines per hectare: about 4,000-5,000
Wine yield per hectare: about 4,000 litres
Harvest time: 5-15 October
CELLAR
The grapes are destalked and crushed, then macerated on the skins for approximately 12-15 days at a maximum temperature of about 30°C; malo-lactic fermentation is completed before winter sets in. The wine is transferred to Slavonic oak casks in the spring, where it ages for 12 to 14 months, and is bottled without filtering.
Alcohol: 13-14% by vol.
Total acidity: 5-5.5 g/l tartaric acid
Dry extract: 26-30 g/l

TASTING NOTE
Deep, intense ruby-red in colour, with a complex and lively aroma with earthy notes of blackberry, wild rose and violet. A "classic" Barbaresco that maintains the underlying elegance of the Roncaglie cru: it is full, pervasive and intense on the palate. A lovely wine with a strong personality and a very long, final velvet tannin sensation with great ageing potential. This is a fine wine for the whole meal, finding its best match in red meats and game birds.
Serving temperature: 17-19°C – serve in a balloon glass – we advise decanting very old vintages before drinking to allow them to breathe.