White Wines
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.
TURIAN, COLLAVINI
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.
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.
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.
BENEDETE, COLLAVINI
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.
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.
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.
BROY, COLLAVINI
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.
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.
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.
PINOT GRIGIO, COLLAVINI
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.
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.
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.
CHARDONNAY, COLLAVINI
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.
For an aperitif or in combination with dishes based on fish or eggs. Ideal with traditional Friulian dishes such as ricotta and spice gnocchi.
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.
SAUVIGNON, COLLAVINI
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.
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.
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.
T FRIULANO, COLLAVINI
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.
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.
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.
BIANCO, COLLAVINI
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.
Excellent with fish appetizers, risottos and white meat dishes.
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.
RAME, COLLAVINI
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.
Wine for Mediterranean pasta, white meats, grilled or baked fish. Also ideal as an aperitif.
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.