The Colla family is one of the oldest and most famous winemaking families in Piedmont. Tino Colla himself, a big connoisseur of wines and the winemaker who runs this wine house today, and which wine house is more than 300 years old, has personally introduced the guests of Bistro Apetit to their wonderful world on Wednesday, 22nd October at the dinner organized in cooperation with Vinoteka Bornstein and BIN 19, and which was also hosted by Ivan Jug, sommelier and the restaurant manager.
The Colla family is one of the most deserving for progress and development of the Piedmont region as the wine and gastro destination, and their devotion to the tradition is one of the main factors for the unique flavor of their wines, which are incredibly light and pleasant to taste. The main postulate of their manufacturing process is the least possible usage of technology, in order for the wines to maintain their original flavor and appearance.
The elegance of the Poderi Colla wines was accentuated with a special menu created by the executive chef of the Bistro Apetit, Gregorio Mannucci and the celebrated Croatian chef Andrej Barbieri, and they made sure that the wines perfectly complement the food, not too mild or too aggressive.
This pleasant evening has started with the finger food and Poderi Colla Nebbiolo D/Alba 2011, and was continued by Goose terrine, accompanied by Poderi Colla Campo Romano Pinot Nero 2011. Poderi Colla Bricco del Drago D.O.C. 2009 complemented the Squash flan on a fondue by Tom Piemontese and the fried sage. Then followed the Petit lentil soup, Cured pork belly and Toasted blood pudding, which were all complemented by Poderi Colla Barbaresco D.O.C.G. 2009, and a culmination of the evening were the Veal cheeks a la Piemontese with potatoes polenta and Poderi Colla Barolo Bussia D.O.C.G. 2009, which is also special for its mandatory two-year aging in a Slavonian oak barrel.
This way, the guests were given the opportunity to taste the best of this renowned wine house and their old vineyards, which continue to be cultivated in a traditional way of their grandfathers and the great grandfathers, due to which their wines deserve to be called the natural wines.