Why Be Curious? Here’s a Nebbiolo blend etched by an extinct volcanic terroir of yellow porphyritic sand. 300 million years ago, a volcano created the raw material for the Coste della Sesia DOC and eight other geographically complex appellations, collectively known as Alto Piemonte. The addition of the varieties Croatina and Vespolina add resonance and spice to the wonder that is Nebbiolo, while the volcanic soils and more northerly latitude give wines of a particular elegance, perfume, and refreshment compared with the more powerful Nebbioli from Barolo and Barbaresco to the south.
Produttore / Producer: Colombera & Garella is one of the new projects from Cristiano Garella, the Alto Piemontese wünderkind who made the wines at Tenute Sella (Lessona) through 2013. Here Cristiano teams up with his long-time friend Giacomo Colombera and Giacomo’s father, Carlo, who has been growing winegrapes in Bramaterra since the early 1990s.
Vigna / Vineyard: In the commune of Roasio, in the Alto Piemonte DOC of Coste della Sesia. Soils are high-acid, yellow porphyritic sand of volcanic origin, which lends mineral character and perfume to the wines. Natural farming, with only copper, sulfur, and natural fertilizer being added.
Cantina / Cellar: Fermentation in stainless steel tanks with native yeasts; aging in used barriques. No filtering, fining, or other additions.
Il Vino / The Wine: An Alto Piemontese Nebbiolo blend of elegance, minerality, and great drinkability.
A Tavola… / At the Table… Drink it with protein-based antipasti and first courses or with lighter meat courses.
Colombera & Garella Coste della Sesia
Vigna / Vineyard
Denominazione / Appellation: Coste della Sesia.
Nome / Name: Corticella (Roasio).
Ettari / Hectares: 5.
Quota / Altitude: 350 m / 1150 ft.
Suoli / Type of soils: High-acid, yellow porphyritic sand of volcanic origin.
Esposizione / Exposure: Southwest.
Vitigni / Varieties: 70% Nebbiolo, 15% Croatina, 15% Vespolina.
Età delle viti / Vine age: 40 years old.
Densità / Planting Density: 3500 vines/hectare.
Allevamento / Trellis system: Guyot.
Data di vendemmia / Harvest date: Around September 15th.
Metodo di vendemmia / Harvest technique: Hand harvested.
Metodo agricolo / Agricultural technique: Lotta integrata; copper, sulfur, and natural fertilizer are the only vineyard inputs.
Resa / Yield: 6000 kilograms / hectare.
Cantina / Cellar
Lieviti / Yeasts: Native.
Fermentazione alcolica / Alcoholic fermentation: 14 days in stainless steel tanks, without temperature control.
Fermentazione malolattica / Malolactic fermentation: Spontaneous, in May-June.
Affinamento / Élevage: 10-12 months in second and third passage barriques.
Chiarificazione, filtrazione / Clarification, filtration: None.
Zolfo / Sulphur: 61 mg/L total, 25 mg/L free.
Altri prodotti aggiunti? / Other products added?: None.
Produzione annua / Annual production: 4500 bottles.
Gradazione alcolica / Alcoholic %: 13%.
Tappo e bottiglia / Closure and bottle: Natural cork, 750 ml Bordeaux bottle.