Barbaresco Roncaglie, Poderi Colla

BARBARESCO RONCAGLIE

D.O.C.G.

Tenuta Roncaglia - Barbaresco

As early as 1880, Roncaglie was already recognized as one of the best and most important areas for Barbaresco production, and mentioned in Lorenzo Fantini’s fundamental publication on Viticulture and Oenology in the Province of Cuneo. Alessandro Masnaghetti, in his Map of Barbaresco Crus (1994), writes: “… the Roncaglie cru, together with Roncagliette, is one of the best to be found on the hillside between Roccalini and Treiso, further up ...”. And again, Daniel Thomases, in the January 1995 issue of Wine Spectator: “Roncaglie is acknowledged to be one of the best crus in he whole of Barbaresco”

In the Vineyard

Varieties

100% Nebbiolo

Exposure

southern, Southwesterly

Altitude

approximately between 240 and 280 meters above sea level

Vines planted in

1970 - 1980 – 1995 - 2010

Vines per hectare

around 4,000/5,000

Wine yield per hectare

around 4,000 litres

Harvest time

October 5th-15th

Cellar

Grapes are hand-picked, destalked and crushed; the must successively macerates on the skins for approximately 12/15 days at a maximum temperature of about 30° C., and malolactic fermentation ensues, completed before winter. In the spring, the wine sojourns in oak casks for a period from 12 to 14 months

Alcohol

13-14% by vol

Total acidity

5-5.5 grams per liter of tartaric acid

Dry extract

26-30 grams per liter

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