• Poderi Colla Piemonte

    Poderi Colla Piemonte

  • Poderi Colla Piemonte

    Poderi Colla Piemonte

  • Poderi Colla Piemonte

    Poderi Colla Piemonte

  • Poderi Colla Piemonte

    Poderi Colla Piemonte

  • Poderi Colla Piemonte

    Poderi Colla Piemonte

  • Poderi Colla Piemonte

    Poderi Colla Piemonte

  • Poderi Colla Piemonte

    Poderi Colla Piemonte

Poderi Colla Piemonte

At every single moment of one's life, one is what one is going to be no less than what one has been.

The history of the Colla family is closely intertwined with that of vine growing and winemaking.
The first written records date back to 1703 and mention a Carlo Colla, producer and seller of “barrels of rosé, casks of red wine and gallons of Moscatello” in Santo Stefano Belbo.
In 1778 Pietro, Carlo’s grandson, purchased a vineyard at Castiglion Tinella, near Arzignano (now called San Giorgio), and on marrying Antonia, daughter of Giovan Battista Negro, joined his new father-in-law in the management of his estates, and in particular in the growing and sale of Moscatello wine and grapes.

The subsequent generations stayed on in Castiglion Tinella and continued in the winemaking business of their forebears.

From "casks of vino negro" to the grand crus of Barolo and Barbaresco, via Moscatello, Vermouth and Spumante Metodo Classico: 300 years of history narrated through the wines in which the Colla family have excelled, devoting themselves to research and testing, protecting and promoting the great wines of Piedmont.

1994 was an important date. Tino and his granddaughter Federica merged their properties, adding a new chapter to their family history. This was the birth of Poderi Colla: three major winemaking terroirs, each able to yield great wines of unique character and strong typicity.

These three crus are symbolic of winemaking in the Langhe: Cascine Drago in San Rocco Seno d’Elvio di Alba, Tenuta Roncaglia in Barbaresco and Dardi Le Rose in Bussia di Monforte d’Alba.

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BAROLO DOCG BUSSIA DARDI LE ROSE
BARBARESCO DOCG RONCAGLIE
BRICCO DEL DRAGO LANGHE DOC
NEBBIOLO D’ALBA DOC
BARBERA D’ALBA DOC Costa Bruna
DOLCETTO D’ALBA DOC Pian Balbo
  • BAROLO DOCG BUSSIA DARDI LE ROSE
  • BARBARESCO DOCG RONCAGLIE
  • BRICCO DEL DRAGO LANGHE DOC
  • NEBBIOLO D’ALBA DOC
  • BARBERA D’ALBA DOC Costa Bruna
  • DOLCETTO D’ALBA DOC Pian Balbo
  • BAROLO DOCG BUSSIA DARDI LE ROSE

    Poderi Colla Piemonte
    BAROLO DOCG BUSSIA DARDI LE ROSE

    A symphony of flavours bursts out from this "classic" Barolo, complex but balanced, fruity but elegant, with great ageing potential.

    The vineyard is located in the hamlet of Dardi, in Bussia Soprana di Monforte, and was the first to be vinified separately by Beppe Colla in 1961 and to be thus identified on the label.

    IN THE VINEYARD

    Variety : 100% Nebbiolo

    Exposure : southern, Southwesterly

    Altitude : approximately 300 to 350 meters above sea level

    Vines planted in : 1970 - 1985

    Vines per hectare : approximately 4,000

    Wine yield per hectare : around 4,000 liters

    Harvest time : October 10th -20th

    CELLAR

    Grapes are hand-picked, destalked and crushed; the must successively macerates on the skins for 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 24 to 28 months.

    Alcohol :                     13-14 % by vol.

    Total acidity :              5-5.5 grams per liter of tartaric acid

    Dry extract :                27-30 grams per liter

    TASTING NOTE

    Deep, intense ruby-red in colour, with a rich and refined bouquet, delicately spiced, bringing out floral tones, mingled with red berry fruit and tar. Full-bodied and strongly structured, it stays on the palate with supple tannin sensations, covered with fragrant notes of ripe fruit and liquorice. A traditional, “majestic” Nebbiolo with the might, balance and complexity of a symphony orchestra! Extraordinary ageing capacity.

    Despite its strong personality,Barolo can be enjoyed frequently with red meat and ground game, even – why not? – with very rich fish dishes, such as baked turbot, or a dinner featuring speciality cheeses.

    Serving temperature: 17-19°C – serve in a balloon glass – we advise decanting very old vintages before drinking to allow them to breathe.

  • BARBARESCO DOCG RONCAGLIE

    Poderi Colla Piemonte
    BARBARESCO DOCG RONCAGLIE

    Barbaresco Roncaglie is a charming wine, both elegant and appealing, with velvety spice notes on the nose and palate and with a long finish.  Excellent ageing potential.

    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 liters

    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.

  • BRICCO DEL DRAGO LANGHE DOC

    Poderi Colla Piemonte
    BRICCO DEL DRAGO LANGHE DOC

    This wine was first produced in 1969, when Dott. Degiacomi, former proprietor of Cascine Drago, which produced an unusual Dolcetto requiring barrel ageing, decided to combine it with a small proportion of Nebbiolo to enhance its finesse, naming it after his estate.  This is Bricco del Drago, a complex, elegant and fruity wine that develops wonderfully over the years.

    This is such a distinctive wine that it is the only table wine to have been granted defined production area status, by Presidential Decree 196 in 1987.

    IN THE VINEYARD

    Varieties : 85% Dolcetto – 15% Nebbiolo

    Exposure : westerly

    Altitude : between 330 ad 400 meters above sea level

    Age of vines : 1970 ,1989 and 2000

    Vines per hectare : around 5,000

    Wine yield per hectare : about 4,000 liters

    Harvest time : September 20th-30th for Dolcetto, October 1st-10th for Nebbiolo

    CELLAR

    The two varieties -hand-picked- are vinified separately, as maturation takes place at different times: the two wines are assembled and then undergo élevage in oak. Maceration is approximately 5/8 days for Dolcetto and about 10/12 days for Nebbiolo, at a maximum temperature of respectively 25° C. and 30° C. The sojourn in oak barrels lasts 12 to 18 months, depending on vintage.

    Alcohol :                     13-14 % by vol.

    Total acidity :              5-5.5 grams per liter of tartaric acid

    Dry extract :                27-30 grams per liter

    TASTING NOTE

    Very intense, deep ruby-red in colour, with the purplish uances typical of Dolcetto. Its aroma is surprising in its overall elegance, a perfect blending of Nebbiolo’s subtlety and Dolcetto’s volume. A repertoire featuring the spicy and vinous notes typical of both grapes, which maturity brings into harmony. Its full and long flavour on the palate, gives it a surprising ageing capacity.

    Some of the world’s finest wines are the result of the blending in the cellar of different varieties, and the Bricco del Drago is perhaps Italy’s oldest and most authentic example, as it derives entirely from local Piedmontese grapes.

    Serving temperature: 13-14°C – serve in a capacious glass.

  • NEBBIOLO D’ALBA DOC

    Poderi Colla Piemonte
    NEBBIOLO D’ALBA DOC

    A very easy-going and agreeable wine of great character, with fruity notes and refined tannins; its pleasing and easy-going quality makes it an ideal accompaniment for all dishes.

    IN THE VINEYARD

    Variety : 100% Nebbiolo

    Exposure : westerly and easterly

    Altitude : between 330 and 370 meters above sea level

    Vines planted : 1967, 1989 and 1999

    Vines per hectare : approximately 4/5,000

    Wine yield per hectare : about 5,000 liters

    Harvest time : October 1st-10th

    CELLAR

    Hand-picked, the grapes are immediately destalked and soft-crushed; maceration on the skins ensues for 10/12 days, at a maximum temperature of 28/30° C., followed by malolactic fermentation, which is completed before winter. Elevage in Slavonian oak casks lasts  about 12 months.

    Alcohol :                    13-14 % by vol.

    Total acidity :              5-5.5 grams per liter of tartaric acid

    Dry extract :                24-26 grams per liter

    TASTING NOTE
    Ruby-red wine. A complex nose with notes of plum, red berry, dried rose and violet. Its flavour is forthright, lip-smacking, with prominent, well-embedded tannins. Good length and persistence of flavour with fruity and spicy finish. A few years in the bottle will provide this wine with outstanding complexity.

    A wine of character for the whole meal, it is most at home with pasta dishes dressed with meat sauces and with meat-based main dishes.

    Serving temperature: 15-17°C – serve in a fairly capacious glass to bring out its full volume.

  • BARBERA D’ALBA DOC Costa Bruna

    Poderi Colla Piemonte
    BARBERA D’ALBA DOC Costa Bruna

    Part of the vineyard, located in Barbaresco, was planted in about 1930: this is one reason for the wine's intensity and concentration, velvety and with a fresh and pleasant acidity.

    IN THE VINEYARD

    Variety: 100% Barbera

    Exposure : Westerly

    Average altitude approximately 250 meters above sea level

    Planted in: 1930 - 1995

    Vines per hectare : 5,500 approximately

    Wine yield per hectare : about 4,500 liters

    Harvest time : September 20th- October 5th

    Part of the vineyard has been replanted in 1995: about half a hectare maintained the old vines, planted in 1930, obviously yielding a tiny crop of superlative quality, with small bunches of small, wide-apart berries, intensely colored, succulent and extremely sweet. The new shoots are the result of a selection of the old vine’s understock, grafted onto rootstock type 420/A, which is not very vigorous and has excellent compatibility with the soil and the Barbera variety.

    IN THE WINERY

    Hand-picked, the grapes are immediately destalked and crushed; maceration on the skins lasts 10/12 days, at a maximum temperature of 28/30° C., malolactic fermentation ensues, completed before winter. Elevage in oak casks lasts about 12 months.

    Alcohol :                     13-14 % by vol.

    Total acidity :              5.5-6 grams per liter of tartaric acid

    Dry extract :                27-29 grams per liter

    TASTING NOTE

    Deep, intense purple-red in colour, with a complex, vinous aroma, with floral tones of strawberry, cherry and spices. This is a full-bodied wine, with crisp fresh acidity, enjoyable both young and more mature.

    A wine for the whole meal that finds its perfect match in pasta, soups and pies; ideal as an ingredient in sauces and meat casseroles.

    Serving temperature: 15-17°C – serve in a fairly capacious, tapering glass.

  • DOLCETTO D’ALBA DOC Pian Balbo

    Poderi Colla Piemonte
    DOLCETTO D’ALBA DOC Pian Balbo

    IN THE VINEYARD

    Variety : 100% Dolcetto

    Exposure : prevailingly  westerly

    Average altitude : approx. 350 meters above sea level

    Vines planted in : 1970 - 2000

    Vines per hectare : approx. 5,000

    Wine yield per hectare : about 5,500 liters

    Harvest time : September 10th-25th

    CELLAR

    Hand-picked, the grapes are immediately destalked and crushed; maceration on the skins lasts 5/7 days, at a temperature of 22/24° C., malolactic fermentation follows, completed before winter. The wine then sojourns in stainless steel; after bottling, the wine is issued after 2 or 3 months in the bottle.

    Alcohol :         12-13 % by vol.

    Total acidity : 5-5.5 grams per liter of tartaric acid

    Dry extract :    24-26 grams per liter

    TASTING NOTE
    This intense ruby-red wine with purplish rim. A refined nose with cherry and plum aromas and notes of spices and almonds. It has a fruit and vinous flavour of ripe fruit, fine tannins on the palate and a full body. A wine of the Piedmontese tradition, and a perfect match for Italian pasta dishes.

    Serving temperature: 14-16°C – serve in glasses of medium capacity.

  • BAROLO DOCG BUSSIA DARDI LE ROSE
  • BARBARESCO DOCG RONCAGLIE
  • BRICCO DEL DRAGO LANGHE DOC
  • NEBBIOLO D’ALBA DOC
  • BARBERA D’ALBA DOC Costa Bruna
  • DOLCETTO D’ALBA DOC Pian Balbo