Colla, Poderi
Summary
Poderi Colla is a third-generation family estate spanning 25 hectares across three strategic properties in Piedmont's top appellations, focusing primarily on Nebbiolo expressions through their Barolo Bussia Dardi Le Rose and Barbaresco Roncaglie bottlings from calcareous soils at elevations between 260-350 meters. Their winemaking philosophy balances traditional methods—including extended Nebbiolo maceration and aging in large Slavonian oak casks—with selective modern techniques that enhance quality while prioritizing authentic vineyard expression over winemaking intervention.
Heritage & Leadership
Poderi Colla was established in 1994 when Tino Colla and his niece Federica founded the winery to continue their family's winemaking legacy in Piedmont. The project represents the culmination of the Colla family's extensive viticultural history, particularly that of Tino's brother, Beppe Colla, who was a pivotal figure in Piedmontese winemaking during his tenure at Prunotto from 1956 to 1990. The Colla family's winemaking roots trace back to 1703 in the San Rocco Seno d'Elvio area of Alba.
Today, the winery remains family-owned and operated, with Tino and Federica Colla managing the business aspects while Pietro Colla, Federica's son, serves as the winemaker. This three-generation approach ensures continuity of the family's winemaking philosophy while incorporating contemporary knowledge. The family has systematically assembled their estate through the acquisition of three historic properties: Cascine Drago in Alba (1994), Tenuta Roncaglia in Barbaresco (1995), and Dardi Le Rose in Monforte d'Alba's Bussia area (1994).
Vineyards & Wines
Poderi Colla's vineyards span approximately 25 hectares across three distinct estates in Piedmont's premier growing areas. The Cascine Drago estate in Alba comprises 12 hectares planted primarily with Dolcetto, Nebbiolo, and Pinot Noir at elevations between 270-300 meters above sea level on calcareous-clay soils. This property produces their Dolcetto d'Alba and the Langhe Nebbiolo "Drago."
The 5-hectare Tenuta Roncaglia vineyard in Barbaresco sits at 260-290 meters elevation on calcareous marl soils with southern exposure, dedicated exclusively to Nebbiolo for their Barbaresco Roncaglie. The historic Dardi Le Rose parcel covers 8 hectares within the Bussia cru of Monforte d'Alba at 310-350 meters elevation, with southwestern exposure on calcareous-clay soils. This site produces their Barolo Bussia Dardi Le Rose.
The estate's portfolio includes Barolo, Barbaresco, Dolcetto d'Alba, Langhe Nebbiolo, and Langhe Pinot Nero (Pinot Noir). They also produce Bricco del Drago, a distinctive red wine blend that was first created by Beppe Colla in 1969 and combines Dolcetto and Nebbiolo in a unique regional expression.
Philosophy & Practice
Poderi Colla adheres to traditional Piedmontese winemaking methods while selectively incorporating modern techniques where they enhance quality without compromising authenticity. Their approach begins in the vineyard with density-controlled plantings, careful canopy management, and selective harvesting by hand.
In the cellar, fermentation occurs in temperature-controlled stainless steel tanks, with maceration periods varying by variety: approximately 6-8 days for Dolcetto, 8-10 days for Pinot Noir, and extended maceration of 15-30 days for Nebbiolo destined for Barbaresco and Barolo. Their aging protocols follow traditional Piedmontese methods, with Barbaresco aged for 12 months in large Slavonian oak casks (25-50 hectoliters) followed by 10 months in bottle, while Barolo spends 24 months in similar large casks followed by 12 months of bottle aging.
The family maintains a non-interventionist philosophy, focusing on expressing each vineyard's distinctive characteristics rather than imposing a uniform winemaking style. Harvest decisions are based on phenolic ripeness rather than solely on sugar levels, ensuring balanced wines with structural integrity. Their commitment to quality extends to rigorous grape selection, with multiple sorting stages both in the vineyard and at the winery before processing.