Campo Romano Pinot Nero Langhe DOC

Poderi Colla was established in 1993, but has been rooted in Piedmont winemaking for over three hundred years, with its forefathers helping write its history, even helping outline production regulations for Alba DOC wines. The winery aims to create wines with little intervention and lots of intuition, bringing out the best of the terroir. Poderi Colla consists of three estates: Cascine Drago in Alba, located in the heart of the Langhe appellation; Tenuta Roncaglia, in the historic Barbaresco appellation; and Tenuta Dardi Le Rose, seven hectares of Barolo in the coveted Bussia cru in Monforte.

Burgundian Pinot Noir from old vines, planted in 1977, at 330 meters (1,080 feet), above sea level, with western exposure. Ages in oak barrels for twelve months. It shows the elegance and finesse of the French Pinot Noir, which perfectly unites with Piedmont’s signature structure. The name is a tribute to the vineyard’s “prior use.” When the land was ploughed prior to planting, relics, such as brick fragments, tiles and amphorae from a Roman settlement were found.
The wine itself features lovely aromas, well-integrated tannins and a long-lasting finish; it is quite cellar worthy. It is especially lovely paired with Piedmont’s traditional dish of agnolotti (meat ravioli).

Wine exported to

Korea, Puerto Rico, Australia

Grape Varieties:

100% Pinot Nero

Fermentation container:


Fermentation temperature:

30 °C (86 °F)

Length of maceration:

8-10 days

Malolactic fermentation:


Aging containers:

Oak casks

Container size:

30-50 hl

Type of oak:

Slavonian oak

Bottling period:


Aging before bottling:

12 months

Aging in bottle:

6 months





Vineyard name:

Campo Romano

Vineyard location:


Vineyard size:

2.69 hectares (6.64 acres)

Soil composition:

Calcareous clay

Vine training:



330 meters (1,082 feet) above sea level

Vine density:

4,000 vines per hectare





Years planted:


Time of harvest:

Early September

First vintage of this wine:


Total yearly production (in bottles):


Tasting notes:

Delicate ruby red with lively rose-colored reflections; very elegant bouquet showing spicy notes of white pepper as well as fruity and floral aromas; on the palate, there is remarkable balance, finesse and persistence, with elegant notes of oak and a smooth, appealing texture.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Goes well with agnolotti pasta and roast fowl.

Aging potential:

Good aging potential, 10 years very easily


Alcohol 12,5-13,5 % ; Acidity 5-5.5 gr/l


Pietro Colla