A balanced and elegant character characterizes the structure and body of timeless red wines, capable of transmitting the riches of the Friulian lands.
Guido Poggi, author of the Ampelographic Atlas of Friulian Varieties, tells us that Professor Dalmasso recorded in a tasting note for a 1930 Pignolo: “A singular wine type: de luxe”. He was spot on – Pignolo is a de luxe wine. Intense ruby red with deep tones.
A very distinctive nose offers a wealth of nuances, presenting very ripe red fruits and morello cherries before incense, old church pews, autumn leaves and dark chocolate emerge.
The bouquet acquires spicy notes as the wine ages. Massive breadth and warmth in the mouth, where assertive extract never loses its poise. A wine of extraordinary power and vigour.
A great red wine goes well with traditional Italian and Friulian meat dishes.
In the glass it shows an intense ruby nuance with deep tones. The nose describes its many-faceted character. Hints of very ripe small red fruits and marasca cherries that meet with incense, old wood, undergrowth and dark chocolate. The older it gets, the more spicy notes stand out. In the mouth it is imposing, ample, very warm, with firm and balanced tannins at the same time. A wine that with its structure gives emotions when young, but above all twenty years after bottling.
MERLOT DAL PIC, COLLAVINI
Our Merlot takes its name from the Friulian term “Dal Pic”, which corresponds to the tip of the hill, the best exposed area of the hill. Here the grapes reach full maturity and, during the harvest, are collected in passitura trays and placed in the loft. At controlled temperature and humidity, each bunch concentrates its aromas and organoleptic qualities. After pressing, a 20-day maceration on the skins follows and from the spring following the harvest, the wine ages in Allier and Tronçais barriques for at least 24 months. The work is completed by a two-year refinement in the bottle.
Try it with red meats and large game, also excellent with goat cheeses and aged cow’s milk cheeses.
Finds its maximum expression in combination with leg of venison.
Deep ruby red color with still purplish veins. A complex, concentrated and intense wine that clearly describes notes of undergrowth fruits, spices and licorice on the nose. In the mouth the fruity texture is re-proposed that blends with the warmth and softness typical of Merlot, closing the sip with integrated tannins that intensify the gustatory persistence.
Blend of refosco dal peduncolo rosso, refosco di faedis and pignolo for an impenetrable ruby red wine. The ripe grapes are placed on trays in the loft to concentrate aromas and flavours. This is followed by destemming and maceration on the skins for three weeks in automated and thermo-controlled vats. The Forresco then continues its journey in Allier and Tronçais barriques where it rests for 24 months. From here follows the last refinement in the bottle for a total of 2 years.
Excellent with red meat dishes, from the grill to the oven, up to long cooking in the pot.
A dense and powerful ruby red that holds in its textures an absolute olfactory complexity with clear and intense flavors of currant, wild blackberry and plum. Everything is amplified in the mouth, balsamic and spicy sensations envelop and surprise the palate. The tannins on the finish give persistence, leaving those who taste the desire for a retasting.
After harvesting, the schioppettino grapes, also known as ribolla nera, rest for a few days in the fruit cellar. Then follows the fermentation on the skins for about 3 weeks in small automatic and thermo-controlled steel vats. Eighteen months of aging in Allier barriques are added to another 18 months of aging in the bottle. A three-year wine journey that brings Turian to life.
There are many gastronomic combinations: from noble feathered game to pappardelle with hare, wild boar or roe deer. Ideal with baked “masurin” (mallard) and kren-flavored goose with fig mustard.
The wine has an intense ruby red color with still purplish hues. Evolved, complex and concentrated nose, with varietal characteristics that translate into notes of raspberry, blackberry, black pepper and spices. The sip is wrapped in soft tannins and a freshness that gives vivacity to a long and persistent finish.
REFOSCO PUCINO, COLLAVINI
Refosco Pucino is the expression of an autochthonous Friulian vine, already narrated in the Romanesque era. The grapes are first destemmed and macerated on the skins for a week at a temperature of only 4°C. After a brief fermentation in steel vats, maturation and refinement continue until spring in steel containers. The tradition of the Collavini family, from year to year, bottles this wine always and only in spring.
Particularly recommended with dishes based on white meats, it also goes well with red fish soups and with some fish dishes, such as eel, turbot and blue fish in general. Try it with the typical boreto alla Grado.
An intense ruby with marked violet reflections heralds the freshness and vinous scents typical of Refosco. The varietal fruity perception of wild blackberry and raspberry blends with delicate hints of licorice. In the mouth it is balanced and caressing, supported by a slightly herbaceous base.
Poncanera is the Merlot of Casa di Collavini. The grapes, carefully selected and harvested by hand, ferment on the skins for over two weeks in automatic thermo-controlled winemakers. The refinement, from the spring following the harvest, is completed in seasoned oak barrels, a step that gives structure and body to the wine.
A wine that expresses itself best with roasted, fried and stewed white meats, especially rabbit, poultry, veal and pork. It goes perfectly with a typical Friulian dish: loin of rabbit with aromatic herbs.
Here too a ruby red color is striking which differs in slightly garnet nuances. The nose is vinous, sometimes herbaceous, with hints of raspberry and wild blackberry. Dry, complex and soft, the well-controlled tannins and the decisive aromatic persistence are appreciated on the sip.
From the hills and stony plains of Friuli Venezia Giulia comes Roncaccio, Collavini’s Cabernet Sauvignon. The grapes, destemmed and taken to steel vats, continue their fermentation on the skins for about two weeks. Aging begins in spring and takes place in seasoned oak barrels.
Excellent with important meat dishes, such as roasted white and red meats, noble poultry and game. Also excellent with a good platter of long-aged hard cheeses. A fancy combination? Try it combined with a slice of salami with a touch of balsamic vinegar.
A ruby red with violet hues describes a Cabernet Sauvignon which is vegetal and vinous on the nose. On the sip you can perceive amalgamated notes of intense tannins and good sapidity, which end with a velvety vanilla base.
MoRe is a blend that combines the softness of merlot with the character of refosco. The Refosco grapes, collected in trays and then placed in the loft to enhance the body and aromas of the variety, ferment for about 15 days in steel vats at a controlled temperature. The refinement continues for a year in small seasoned oak barrels.
Excellent with red meats, stewed, baked or grilled.
At the sight an intense ruby red with decisive violet notes, on the nose a complex, fruity and spicy aroma with clear hints of undergrowth, tobacco and licorice. The structure, aroma and persistence of the wine are striking on the palate. The tannins are important but masterfully balanced by a measured softness.