Colombera & Garella is a producer situated in the hills of Biella, in the Bramaterra, the northern part of Piedmont, the land of such precious and rare and little known wine.
All commenced when Carlo Colombera, the father of Giacomo, after having studied agriculture, started working for a rice company in the province of Vercelli until 1996. During this period he got enchanted by the region and in 1992 he purchased Cascina Cottignano in Masserano, a farm surrounded by two hectares of vineyards. Hand over hand Carlo took to the wine-making business and in 2000 the first bottles left the winery and Carlo began to devote himself full time to the production of wine. In 2010 his son James, after his graduation in Enology in Alba, gives life to the current company with his friend winemaker Cristiano Garella hence, Colombera & Garella.
Today Colombera & Garella manages 8 hectares of vineyards divided between the towns / areas of Masserano, Lessona and Roasio. The wine produced by this young company is the true expression of the territory and reveals the passion and expertise of the two partners. Characterized by noble and vaguely fruity flavors, the few labels out so far have been shown to have a pleasant freshness and an extraordinary refinement due to the perfect combination of tannins and aromas troughs. The special grace of expression that distinguishes the production is a sign of a recognizable signature style that comes from the perfect bond between love of tradition and youthful liveliness; a combination that has already been able to express themselves beautifully and promises great success.
COMPOSITION OF THE SOIL
Porphyritic sand & clay, Lavic rock
Nebbiolo, Croatina, Vespolina
METHOD AND FILOSOFY APPLIED IN THE VINEYARD
The vineyard is managed and kept in a purely organic manner, without the use of chemical weedkillers, pesticiedes, etc. Only ‘external’ substances that may be used, but only if and when necessary, are copper and sulphur.
METHOD AND FILOSOFY APPLIED DURING THE WINE MAKING PROCESS
Natural fermentation without temperature control, spontaneous malolactic fermentation, exclusive use of indigenous yeast strains, use of cement basins in combination with wooden casks for finalization, very limited use of sulphur.