Poderi Colla Dolcetto d'Alba 1999

  • W&S87
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

100% Dolcetto varietal, from southwesterly exposed vines, at 270 meters above sea level. Delightfully soft and versatile.

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Poderi Colla

Poderi Colla

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Poderi Colla, Italy
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The first Colla winemaker worked in the Langhe hills in 1703. Our own times have witnessed the legendary career of Beppe Colla (born in 1930) who is said to know every vine in every vineyard around Alba, and was one of the founding fathers of the Alba DOCs in the 1960’s. In 1993, Beppe's talented daughter, Federica, joined forces with his younger brother Tino, and founded Poderi Colla. This challenging new venture combined the family heritage of many generations, the long-standing traditions of their terroir, and the future of Alba county’s wine-making. Their synergy brought together three outstanding estates ("poderi") under a single quality hallmark: Poderi Colla. The three properties are Cascine Drago, just outside Alba, Tenuta Roncaglia, in Barbaresco, and Tenuta Dardi Le Rose, in Barolo's prestigious Bussia cru. Today the wines are expertly styled by Beppe and Tino's son Pietro. Total vineyard surface is 64.2 acres.
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An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.

In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.

Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.

Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.

Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.

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An easy-drinker with modest acidity, soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont while more serious Barolos and Barbarescos take their time to age. Here, this is the wine you are most likely to find at the table on a casual Tuesday night, accompanying local charcuterie or "apertivo" hour (the canonical Piemontese way to tease your palate before dinner). In recent years Dolcetto has found some footing in California, but plantings are fairly limited outside of Italy.

In the Glass

Dolcetto translates to “little sweet one,” and though the wines produced are typically not sweet in terms of residual sugar, they do possess delightfully fruity flavors of red cherry and blueberry, with an almond-like bitterness at the end and occasional hints of chocolate and baking spice.

Perfect Pairings

Dolcetto is a lively, exuberant variety without a ton of complexity in most cases, and as such is best paired with simple, flavorsome foods such as pasta, pizza and simple meats—anything an Italian farmer might consume after a long day in the field.

Sommelier Secret

In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and here it makes a bigger, riper and a more serious style of Dolcetto, many of which can improve with cellar time.

WWH362DAC92_1999 Item# 42466

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