Italian Garagiste Gian Luca Colombo

Italian Garagiste Gian Luca Colombo

Gian Luca Colombo is an Italian “Garagiste” - he literally started making wines in his garage beneath his house some 10 years ago. But that’s not what makes him a true garagiste - he is a farmer by nature, a winemaker by passion. He lives and breathes wine. The fingerprint on the label is his personal seal of approval. His approach is simple, treat each and every vineyard separately - that means each is harvested separately, vinified separately and only the best grapes are selected, only the best are blended. Nature speaks in the bottle. In addition, he utilizes different ageing vessels, be it wood, stainless steel or terracotta, it varies by vintage, nature dictates his decisions each year. “My wines find their origins in the Langhe terroir and they transmit all of my efforts, passion and commitment I put into growing the grapes.” P.S. - Don’t be fooled by the light color of Langhe wines my friends - they are highlighting perfumed, light and elegant with good acidity and tannins.

Gian Luca Colombo Langhe Pinot Nero 2019

Langhe DOC Pinot Nero

4,500 bottles made

This particular wine is 100% Pinot Nero (Pinot Noir). He decided to work with one of the most difficult grapes and not very common in the Langhe region. Fermentation in stainless steel for 22-40 days depending on the vintage and aged in large Austrian oak casks.

Pours into the glass an intense, bright garnet red color.

Swirl and intensely perfumed aromatics of pomegranate, raspberry, cranberry, cherry, dusty chalk, wet earth and mushrooms.

Sip and stop ….. savor every single thing that is happening in your mouth. Sip again and the fresh red fruits, the earthy, truffle mushrooms lead into licorice, menthol, cloves and pepper. The rich structure just blew me away, the tannins are soft and silky, the low alcohol of 12.5% abv is so balanced with the great acidity and a complex, lingering length.

Pair with wild mushroom and truffle risotto, roasted duck with onion & cranberry confit or tuna medallions with leeks and parsley.

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