Vineyards and winemaking
Pian Balbo is made from 100% Dolcetto grown at Poderi Colla's Cascine Drago estate near Alba. The vines, planted between 1970 and 2000 at around 350 metres, are rooted in the calcareous soils of the Langhe and are harvested by hand.
The grapes are destemmed and crushed before five to seven days of skin maceration at 22–24°C. Malolactic fermentation is completed before winter, after which the wine matures in stainless steel and is bottled in spring or summer. The absence of oak keeps the focus on Dolcetto's fruit, fine tannin and characteristic almond-skin savouriness.
Tasting notes
Appearance
Ruby-purple with violet undertones and gentle garnet development at the edge.
Nose
Plum and black cherry are layered with dried violet, almond, liquorice and a quiet note of woodland herbs.
Palate
Dry and vinous, with sour cherry and damson fruit carried by fresh acidity and fine, lightly grippy tannins. Bitter almond and dark cocoa lend a savoury close, while bottle age has softened the wine's once-youthful edges.
Food pairing
Serve lightly cool with tajarin and sausage ragù, beef carpaccio with Parmesan, veal meatballs in tomato sauce, or a mushroom and fontina risotto. Its dry, almond-edged finish also works well with a slice of pork and pistachio terrine.
Background story
Poderi Colla is a family-run Langhe producer led by Tino and Pietro Colla, with vineyards devoted to the traditional grapes of Piedmont. Cascine Drago provides the fruit for Pian Balbo, an unadorned expression of Dolcetto designed around drinkability, savoury detail and the table.
Dolcetto is generally prized for youthful fruit, making the 2019 a mature example rather than a wine to hold indefinitely. Storage and closure may now produce some bottle variation, so stand it briefly, open with care and enjoy promptly if its fruit remains lively.
