Vintage 2006

Nebbiolo d’Alba DOC Colla

Tasting Notes

Nebbiolo d'Alba d.o.c. CollaNotes

A rich and immediate bouquet with hints of violets, raspberries and blackberries with a touch of spices. It is rich and well structured and offers ever increasing sensations of violets and cocoa until the strong and mighty meeting with the tannins, that make the sensations last. Excellent with roast meats, wild fowl, braised meat and cheeses. To be served at 19°C.
Colour: deep red.
Scent in perfume: a rich and immediate bouquet with hints of violets, raspberries and blackberries with a touch of spices.
Flavour: it is rich and well structured and offers ever increasing sensations of violets and cocoa until the strong entrance of the tannins flavour that makes the sensation last.
Best served at: 19° C.
Food matches: excellent with roast meats, wild fowl, braised meat and cheeses.

Critica

GAMBERO ROSSO – VINI D’ITALIA 2010:
two glasses

L ESPRESSO Guida Vini d Italia 2010:
16 / 20

LUCA MARONI : I migliori vini italiani 2010:
86 / 100

Vineyard

Production area: Roero
Cru: Colla
Height o.s.l.: 350
Sun exposure: south – west
Vines per hectare: 4.000
Farming: Guyot
Kg of grapes per hectare: 7.000
Soil: Calcareal Sandy
Year of implant: 1967
Surface: 5.850
Wine per hectare: 4.500 lt

Production process

Harvest: Selected hand-made harvest in 20 kg boxes
Vinifcation: Grapes are rapidly carried to storage, where they are stem removed, cooled and macerated in the same day in the press. Fermentation temperature is carried out in stainless steel tanks and controlled at temperatures ranging from 26-28 ᄎC, in order to extract colour and preserve scent of fresh and ripe fruits
Vintage: 2006
Aging: Once alcoholic fermentation is brought to an end, after 15-20 days, wine is kept in barrels of 225 litres for 16 months
Size / Format: 750 ml
Produced bottles: 2500
Ageing potential: 2010 – 2015

Chemical analysis

Extract: 28
Free SO2: 25
Total SO2: 90
Alcohol vol. (%): 13,5
Sugar rate: 2
Ph: 3,15
Total Acidity: 5,25