2019 Poderi Colla Barbaresco "Roncaglie", Piedmont, ItalyABOUT THIS WINE Manual harvesting, destemming, pressing, maceration with the skins for 12 to 15 days at a maximum temperature of about 30 C, complete malolactic fermentation before winter. In spring, it goes into oak barrels for a period of 12 to 14 months. Tenuta Roncaglia has always been recognised as one of the most prestigious and important Barbaresco production areas (also mentioned by Lorenzo Fantini in his book "Monograph on Viticulture and

soils: deep fine sandy loam

After pressing and fermenting the wine to the perfect balance

Year after year we trek a new road

the special blend of spices

The vineyard faces away from the lake and it is not based on limestone

Backpack not included

whose Rotliegenden soil produces some of the most terroir specific wines in all of Germany

not simply a scientific recipe

and with Anne-Claude

our biodynamic sprays of horn dungs

Château Mongravey is located in Arsac

each parcel adds to the layers of this wine and its polished