Exactly what you’d expect from a Pinot Noir from Barolo-land to taste like – and a contender for best Pinot on the list!. Tino Colla studied in Burgundy in the late '60s, and fell in love with Pinot Noir. Upon returning to Piemonte, French cuttings of the vine were planted on 2.5ha of land that makes up part of Poderi Colla's estate. From the mid-90's the family have been ageing the wine carefully in oak. The result is this fine and complex red - a classically-styled Pinot Noir, but true to its Piemontese roots.

A complex, savoury nose with a lively bouquet of raspberries, strawberries and a hint of white pepper. The palate has a very appealing, gentle, silky texture with ripe red fruit, fresh acidity and a hint of oak - lifted with bright, delicate strawberry characters on the finish. An elegant and complex expression of Pinot Noir - classically European with complex savoury notes giving a noticeably Piemontese accent.

1994 saw the birth of Poderi Colla, as it is today. This was the date that Tino Colla and his granddaughter Federica merged their properties - 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. Located in Località Roncaglie (which gives it its name) in Barbaresco, traditionally regarded as the best areas for producing Nebbiolo da Barbaresco, it covers a total of 13 hectares, 8 hectares planted with vines. The name Roncaglia derives from the Latin "Roncaleis" (a former Roman settlement, meaning "steep road.") The vines are grown at Nebbiolo da Barbaresco (cru Roncaglie) and Barbera at an altitude of 240-280 metres, mainly south and south-west facing.

Made from 100% Pinot Nero (Pinot Noir) grapes cultivated on the Campo Romano vineyard on Poderi Colla's Cascine Drago estate in Alba. The slopes on this west-facing vineyard are at an altitude of around 330 metres above sea level. The vines were planted in 1977 and vine density is 4,000 per hectare. The average annual yield is 3,500 to 4000 litres per hectare. The harvest is generally carried out between 10 to 20 September. The hand harvested grapes are placed in small baskets and taken to the winery where they are immediately destalked and pressed. Fermentation is carried out with maceration on the skins lasting for 8 to 10 days (maximum temperature 30 degrees Centigrade). This is followed by malolactic fermentation which is completed before the winter. The wine is matured in Slavonian and French oak casks, partly new, for 8 to 12 months.

Match with medium-bodied meat dishes, game and pasta (particularly agnolotti).