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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 Collio region, a strip of hills bordering Slovenia, is reputed to have one of Europe's most privileged micro-climates for white wines while the red wines are also noted for their appeal. Collio wines are rather more intense than those from Friuli and have impressive richness and length. Founded by Eugenio Collavini in 1896, this family owned house is now run by Manlio Collavini together with his three sons. Located in 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 this area. Collavini's "Broy" is a multiple Tre Bicchieri winner and is recognised as one of Italy's top white wines. As keen dog lovers, the Collavini’s very first pet Dachshund “Ribolla” is portrayed on the label.
A very hot, dry summer started in late June and lasted until harvest time, with very sunny days and above-average temperatures. September saw rainfall at the beginning of the month, followed by wide diurnal temperature variations which created the perfect combination for a remarkable increase in quality for both white and red grapes. The quality of the whites is the finest ever.
The vines are grown in the municipal territories of San Floriano del Collio e Cormòns. The Collio Goriziano's marl and sandstone soil nurtures the vines. Planted at a density of 4,500 vines per hectare, the vines are trained according to unilateral and bilateral Guyot methods. The harvest takes place during September, when the grapes have reached optimum maturity.
Collavini's flagship white wine. The grapes were picked from overripe bunches and then laid on drying trays. The Friulano and Chardonnay berries were dried at temperatures of between 6 to 8°C in a modern, ventilated drying room, where they lost between 15 to 20% of their water content, concentrating the sugar content in the grapes. The Sauvignon Blanc grapes were pressed separately, after brief skin contact and were then chilled to block fermentation. The three musts were blended and fermented in steel tanks to preserve the freshness and aromatics. Maturation took place on the fine lees until the summer following the harvest.
Intense aromas of ripe tropical fruits, acacia honey, orange peel and summer flowers open on the nose. Softly textured with a warm palate, this is beautifully balanced by freshness and minerality through to an exquisitely long finish.
A rich style which pairs well with dishes accompanied by creamy sauces, or with Asian inspired cuisine.
Friulano 50%, Chardonnay 30%, Sauvignon Blanc 20%
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