Ribolla Gialla Benedete, Collavini IGT

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Grape Varieties
Ribolla Gialla
Optimum Drinking
Within 5 years
Wine Style
Medium bodied dry white
Alcohol by Volume
Style / Colour


Tasting notes

A medium bodied wine that is distinctive, dry and lemony with soft floral aromas from forest plants such as acacia, oak and birch.

Producer note

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-climates for white wines which dominate the region, while the red wines are also noted for their appeal. Collio wines are rather more intense than the wines 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.

Vineyard note

The vineyards are carefully managed to yield suitable fruit for refermentation. The meticulously selected bunches are harvested in small cases in the morning only, when the northerly breeze has dried their light veil of nocturnal humidity.


The eocene soil of the Colli Orientali del Friuli


100% Ribolla Gialla from 20 year old vines. Maceration on the skins in the press overnight at a temperature of 12C followed by temperature controlled fermentation in stainless steel tanks. Maturation and ageing in stainless steel tanks until the following summer. Delicate whole-berry pressing is followed by natural settling of the free-run must overnight. Fermentation at 14 °C is part in steel and part in barriques. In the following spring, the Ribolla Gialla is refermented in large horizontal pressure tanks at 12 °C for three lunar cycles. A further 28 months will be required for maturation on the lees and then eight months ageing in bottle.


Ribolla Gialla 100%

Food match

Superlative as an aperitif or with fish and shellfish-based dishes. Equally outstanding as an anytime wine, or to drink through the meal, unless red meats or game are on the menu.

The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage

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