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Producer: CollaviniGrape Varieties: 40% Chardonnay, 40% Tocai Friulano & 20% Sauvignon BlancOptimum Drinking: Within 8 yearsWine Style: Complex harmonious wine with long finishAlcohol by Volume: 13.5%Closure: Natural CorkCountry: Italian
The Friuli Venezia Giulia is Italy's easternmost region that is bounded to the North by Austria, to the East by the Slovenia, to the West by the Veneto and to the South by the Adriatic Sea. The Collio region, a strip of hills against the Slovenian border, was only reunited with Italy after the First World War. This region is reputed to have one of Europe's most privileged micro-climate for white wines which dominate this region., while the red wines are also noted for their appeal. Collio wines are rather more intense than the wines from Friuli and have an impressive richness and length. Insonzo, is a small DOC in the extreme north east of Italy in the Friuli region.
Founded by Eugenio Collavini in 1896, this family owned house is now run by Manlio Collavini together with his three sons. Located near Udine they were among the first to vinify Ribolla Gialla (an ancient local variety) and to implement new winemaking technologies. Collavini prides itself on its clean, modern style wines while still retaining the traditions and grape varieties native to the area. These wines can be found in top restaurants all over the world and gain many medals and trophies in international competitions.
Collavini's flagship white wine Broy made from Chardonnay, Tocai and Sauvignon was awarded the coveted 3 Bicchieri in the Gambero Rosso 2005 for the 2003 vintage which was Collavini's first vintage of this wine. Subsequently in the 2006 edition the 2004 vintage also gained this award.
Grapes: 40% Chardonnay, 40% Tocai Friulano & 20% Sauvignon Blanc.
Winemaking; The grapes, accurately chosen amongst the over-ripened bunches, are gathered separately on special grid trays. Only the Tocai and the Chardonnay grapes are then dried in a modern temperature and humidity controlled fruit-cell and reduced by 10-20% at a temperature of 0.2C. In the meantime the Sauvignon grapes have been gently pressed and the juice maintained at a low temperature in order to block fermentation. The Tocai and Chardonnay grapes are then pressed separately and the juices are then added to the Sauvignon must. Fermentation of the 3 musts then takes place in Allier barriques. The ageing goes on until March when the wine is bottled and left for a further 3-4 months in bottle prior to release.Harvest: By hand in September Yield: 8,000KG/Hectare
Density: 4,500 vines per Hectare Trailing: One and 2 sided Guyot
Colour: Deep Golden Maceration: 20 days on skins
Serve: Chilled to accompany fish in delicate sauces, shellfish, risttos, white meats and aromatic pates.
Taste: Rich with balanced oak and a distinctive nose of lemon curd and honey Lovely harmonious balance on the palate with fresh fruit flavours and a long and consistent finish. Excellent quality.
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