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White Wines

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From the best native and international grapes are born fine and refined white wines, the result of an oenological journey that pays the utmost attention to detail and quality.

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TURIAN, COLLAVINI

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In the historic vineyard of Clò Turian, the oldest of the company, from yellow ribolla grapes, Turian is born. A fragrant white that after a light passivation, ages in steel only until the summer following the harvest.

Suggestions

A perfect for aperitifs and appetizers, to try also with soups, casserole fish dishes and molluscs, especially sea truffles. For a native combination we recommend turian and breaded and fried sardines, typical of traditional Friulian cuisine.

Technical notes
GRAPESRibolla Gialla
DOC ZONEColli Orientali del Friuli
MUNICIPAL TERRITORIES OF PRODUCTIONCorno di R. e Manzano
GRAPE YIELD85 quintals/hectare
TRAINING SYSTEMS Spurred cordon and Guyot
PLANTING DENSITY4,500 - 5,000 vines/hectare
HARVEST PERIODLate September
ALCOHOL CONTENTAbout 12.5% vol.
Serving temperature 10-12 °C
Tasting notes

Brilliant straw yellow color with soft green reflections. The nose is struck by a fruity, fine and elegant scent reminiscent of the floral essences of acacia and limoncella. In the mouth it is fresh, citrine and sapid, but at the same time delicate.

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BENEDETE, COLLAVINI

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Benedete symbolizes the centuries-old history of Ribolla.
Lui comes from an ancient vine grown on the eastern hills of Friuli. here once the Benedictine friars of the Abbey of Rosazzo promoted the cultivation of yellow ribolla in Collio, in Brda and in Vipava.
The must from late grapes, after maceration on the skins for 6 hours at 13°C, ferments and ages in steel.

Suggestions

A perfect for aperitifs and appetizers, to try also with soups, casserole fish dishes and molluscs, especially sea truffles. For a native combination we recommend turian and breaded and fried sardines, typical of traditional Friulian cuisine.

Technical notes
GRAPESRibolla Gialla
PRODUCTION AREAIGT Delle Venezie
YIELD115 quintals/hectare
TRAINING SYSTEMSSpurred cordon and Guyot
DENSITY4,500 vines/hectare
HARVEST PERIODLate September
ALCOHOL CONTENTAbout 12.5% vol.
Serving temperature10 - 12°C
Tasting notes

With a brilliant straw yellow colour, the wine offers a fresh, fine and elegant bouquet, with hints of limoncella grass and grapefruit.
It enters the mouth clean and well balanced, a pleasantness that invites to be tasted again.

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BROY, COLLAVINI

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Synonymous with elegance, continuous attention to quality, telling the elegance, consistency and history of Collavini in a glass.
The Friulano and Chardonnay grapes partially dry in the fruit cellar at a controlled temperature of 12°C with humidity close to zero. The Sauvignon, on the other hand, is pressed separately after a short maceration and cooled to block its fermentation.
When the concentration of the grapes reaches the desired level, the three musts are blended and the fermentation takes place partly in steel, partly in third passage barriques and tonneaux. The refinement on the noble lees lasts until the second spring after the harvest, followed by bottling in early summer.
The origin of the name Broy is interesting: it derives from “broili”, a small vegetable garden that in the past surrounded Friulian houses where vines were planted for the production of wine for domestic consumption.

Suggestions

It goes excellently with the great dishes of Italian cuisine: from baked fish or with sauce, to soups and risotto with truffles, up to medium-aged cheeses. Also excellent with some local specialities, with the boreto di canoce (sea cicada) and the “toc in braide” with twisted foie gras.

Technical notes
GRAPESFriulano (50%), Chardonnay (40%), Sauvignon (10%)
WINE TYPEBianco DOC
DOC ZONECollio
MUNICIPAL TERRITORIES OF PRODUCTIONSan Floriano del Collio and Cormòns
GRAPE YIELD80 quintals/hectare
TRAINING SYSTEMSUnilateral and bilateral Guyot
PLANTING DENSITY4,500 vines/hectare
HARVEST PERIODSeptember
ALCOHOL CONTENTAbout 13.5% vol.
Serving temperature 10-12 °C
Tasting notes

Saturated straw color with soft green reflections, intense and persistent nose with notes of ripe tropical fruit, acacia honey, orange peel and yellow flowers. In the mouth, its powerful and long body, soft and warm, is surprising, enhanced by a pleasant balance between freshness and minerality.

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PINOT GRIGIO, COLLAVINI

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From an international vine, an elegant wine born on the Friuli hills. The grapes, harvested when fully ripe, are immediately pressed to then begin fermentation in steel for about 2 weeks at a temperature of 14-16°C.
The wine matures and ages on noble yeasts until spring to give a Pinot Grigio that is never dull.

Suggestions

Suitable for fish-based appetizers and dry first courses, pleasant on boiled fish, with eggs and cold white meats. Surprising with long cappe in boreto from Friuli.

Technical notes
BASE VARIETYPinot Grigio
DOC ZONECollio
TERRITORY OF PRODUCTIONSan Floriano del Collio, Gorizia, Cormòns e Mossa
YIELD85 quintals per hectare
TRAINING SYSTEMSCordon spur and Guyot
PLANTING DENSITYFrom 4,500 to 5,000 per hectare
HARVEST PERIODSeptember
ALCOHOL CONTENTAbout 12.5 % vol.
Serving temperature12 °C
Tasting notes

This Pinot Grigio has a pale straw yellow color with vague coppery reflections, the nose is varietal and floral with sweet citrus returns. On the palate it is slightly aromatic and acidic, but at the same time soft and sapid.

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CHARDONNAY, COLLAVINI

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Our Sassi Cavi offers an interesting pleasantness. The maceration of the must takes place on its skins for 12-16 hours at a controlled temperature of 12°C. The subsequent fermentation continues in steel and the refinement lasts until the complete maturation of the wine.

Suggestions

For an aperitif or in combination with dishes based on fish or eggs. Ideal with traditional Friulian dishes such as ricotta and spice gnocchi.

Technical notes
BASE VARIETYChardonnay
DOC ZONECollio
TERRITORY OF PRODUCTIONSan Floriano del Collio, Cormôns and Gorizia
YIELDFrom 85 to 90 quintals per hectare
TRAINING SYSTEMSCordon spur, Guyot and Cappuccina corta (double arched cane)
PLANTING DENSITYFrom 4,200 to 5,000 vines per hectare
HARVEST PERIODSeptember
ALCOHOL CONTENTAbout 12.5% vol.
Serving temperature12 °C
Tasting notes

With a slightly deep straw yellow colour, Collavini’s Chardonnay is floral on the nose with hints of artemisia and exotic fruit. In the mouth it is fresh, aromatic and well balanced.

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SAUVIGNON, COLLAVINI

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From a traditional white vinification with cold maceration of the grapes for a whole night, Collavini creates Blanc Fumât.
The fermentation, in steel at a strictly controlled temperature, lasts approximately two weeks, followed by the refinement on the lees until complete maturation.

Suggestions

From seafood appetizers, to sauced fish dishes, to soups with garden and field herbs. Try it in combination with scampi risotto and superb with “sclupit” (silene) and barley soup.

Technical notes
GRAPESSauvignon
DOC ZONECollio
MUNICIPAL TERRITORIES OF PRODUCTIONSan Floriano del Collio, Cormôns and Gorizia
GRAPE YIELD80 - 90 quintals/hectare
TRAINING SYSTEMS Guyot and spurred cordon
PLANTING DENSITY5,000 vines/hectare
HARVEST PERIOD September
ALCOHOL CONTENT About 12.5 % vol.
Serving temperature12 °C
Tasting notes

A pale straw yellow color with greenish reflections introduces varietal and mineral notes to the nose, never cloying. The hints of yellow pepper leaf, sage and melon are immediate. In the mouth it seduces with a freshness, fullness and persistence that go well with the typical aroma of this wine.

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T FRIULANO, COLLAVINI

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The Friulian culture of taste is enclosed in a glass of T Friulano. A story that begins with a classic vinification in white, from a soft pressing. The oenological project continues with fermentation and aging in steel.

Suggestions

Wine as an aperitif or for appetizers based on fish and asparagus, sublime also with spring soups and seafood first courses.
A real gem if paired with risotto with asparagus from Tavagnacco or with a good platter of San Daniele ham.

Technical notes
BASE VARIETYFriulano
DOC ZONECollio
TERRITORY OF PRODUCTIONSan Floriano del Collio
YIELD From 85 to 90 quintals per hectare
TRAINING SYSTEMSGuyot and Cappuccina (double arched cane)
PLANTING DENSITYFrom 4,200 to 4,800 vines per hectare
HARVEST PERIOD September
ALCOHOL CONTENT About 13% vol.
Serving temperature10-12 °C
Tasting notes

Straw yellow in color with greenish reflections when young, it explodes with aromas of wild flowers which in turn herald a marked note of almond, typical of the grape variety. Hints that are found on the palate, in a dry, full-bodied white. Good roundness on the palate which accompanies an interesting aromatic persistence.

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BIANCO, COLLAVINI

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A wine that speaks for itself. The Chardonnay and Ribolla Gialla grapes, harvested separately, are placed on trays and stored in the loft for a week, at controlled temperature and humidity.
After pressing, the must, left in contact with the lees for one night, ferments in steel tanks at a temperature not exceeding 16° C. The refinement on the lees continues until early spring to give life to a fresh and elegant wine.

Suggestions

Excellent with fish appetizers, risottos and white meat dishes.

Technical notes
GRAPESChardonnay 70, Ribolla Gialla 30%
ZONEBianco IGT Venezia Giulia
PRODUCTION AREAFriulian plains and hills
YIELD100 quintals/hectare
TRAINING SYSTEMGuyot
DENSITY4.800 vines/hectare
HARVEST PERIODSeptember
ALCOHOL CONTENTApprox 12,5% vol.
Serving Temperature10-12 °C
Tasting notes

The deep straw yellow color introduces a rich and intriguing wine, with a good balance between freshness and fruity notes.
In the mouth it is elegant, clean, sapid and with a good aromatic consistency, with a finish that is long, soft and pleasant.

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RAME, COLLAVINI

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A pink note among bubbles, whites and reds signed by Collavini. Rame comes from Pinot and Refosco grapes, harvested by hand and vinified in two distinct moments. They are then left to macerate on the skins for a sufficient time to give the wine the coppery colour, from which it takes its name.
The fermentation, in steel at a controlled temperature, preserves the typical characteristics of the two vines and gives freshness to the wine.

Suggestions

Wine for Mediterranean pasta, white meats, grilled or baked fish. Also ideal as an aperitif.

Technical notes
BASE VARIETYPinot and Refosco d.p.r. vinified in rose
PRODUCTION ZONEIGT Venezia Giulia
TERRITORY OF PRODUCTIONLowland of the Region
YIELD90-100 quintals per hectare
TRAINING SYSTEMSCappuccina (double arched cane), cordon spur and Guyot
PLANTING DENSITYFrom 4,000 to 4,500 vine/hectar
HARVEST PERIODSeptember
ALCOHOL CONTENTAbout 12.5 % vol.
Serving temperature10 °C
Tasting notes

It strikes the eye with its coppery color with pinkish shades. Rame has intense citrus and mineral notes, on the palate it is dry and well balanced. At the end of the sip it invites the taster to have a remarkable aromatic persistence.