For Gian Luca Colombo’s Barolo, the grapes are sourced from various locations including Roddi “Bricco Ambrogio”, Roere di Santa Maria, Bussia, and Ravera, at different elevations and exposures. The harvest takes place during the first to third week of October, followed by maceration with skin contact for 30-55 days through a submerged cap technique. The wine is aged for a minimum of 18 months in Austrian Oak and then in Clay for 3 to 6 months without any filtration or clarification. The bottling date varies depending on the vintage. Gian Luca Colombo’s winemaking philosophy is to let nature guide the process, without preconceptions or recipes, to bring out the unique characteristics of the grape variety, territory, and vintage. Roddi and La Morra are two renowned production zones in the Barolo wine region known for producing perfumed and elegant wines. The wines from these areas are characterized by their finesse, fragrance, and intensity of flavors, making them highly sought after by wine enthusiasts. The Gian Luca Colombo Barolo 2018 follows the same style, reflecting the terroir and characteristics of the production zones, with its delicate and refined aromas and flavors.
Gian Luca was born in the Langhe where his passion for wine turned into a full-time job. He works as a consultant for several producers in the area and won the Gambelli Award for Best Young Italian Oenologist in 2014. In 2011, he founded Segni di Langa and started making his own wines in the garage beneath his house. In 2017, he decided to put his name on the labels of his wines, which are all rooted in the terroir of Langhe and reflect his efforts, passion, and commitment to grape growing. He considers himself a farmer, while his wife Alessandra sees him as a young entrepreneur. According to her, Gian Luca’s strength lies in his communication skills, and he hopes to share his experiences and introduce others to the fascinating world of wine.