White Wines
From the finest indigenous and international grapes comes a selection of white wines whose aim is to represent the elegance of Friuli to the full, as well as placing maximum attention on detail and quality.
TURIAN RIBOLLA GIALLA
Turian comes from Ribolla Gialla grapes grown in the historic Clò Turian vineyard, our company’s oldest site. It is a fragrant white which, after a brief period of drying, matures only in stainless steel until the summer following the harvest.
Perfect as an aperitif and with hors d’oeuvres. Try it also with soups, fish stews and shellfish, in particular sea truffles. For a local pairing, we recommend Turian with breaded and fried sardines, typical of traditional Friulian cuisine.
A brilliant straw yellow colour with pale green highlights. The nose displays a fruity, fine and elegant fragrance that recalls acacia blossom and lemon verbena. On the palate, it is fresh, citrusy and tangy, but delicate at the same time.
BENEDETE RIBOLLA GIALLA
“Benedete” is a name that is intended to recall the centuries-old history of Ribolla.
This ancient variety originated in the hills of Eastern Friuli, where historically it was cultivated by the Benedictine Friars of the Abbey of Rosazzo, who then promoted its spread in the Colli Orientali, Collio and Brda (Slovenian Collio) zones.
The must of late-picked grapes, after maceration on the skins for 6 hours at 13°C, is fermented and matures in stainless steel.
Accompaniments with food go from a classic aperitif to fish hors d’oeuvres and shellfish; it is also extremely appealing with fresh and moderately mature cheeses.
A brilliant straw yellow in colour, this wine displays a fresh, refined and elegant nose with hints of lemon verbena and grapefruit.
Its entry on the palate is clean and well-balanced, with an appealing flavour that invites you to take another sip.
BROY
Synonymous with elegance and our continuous attention to quality, it reveals in the glass the refinement, coherence and history that have always been our distinctive characteristics.
The Friulano and Chardonnay grapes dry partially in special rooms at a controlled temperature of 12°C, with almost zero humidity. The Sauvignon, on the other hand, is pressed separately after a brief maceration and then chilled to block its fermentation.
When the concentration of the grapes attains the desired level, we proceed with fermentation, which takes place partly in stainless steel and partly in barriques. Maturation on its fine lees lasts until the second spring after the harvest, followed by bottling at the beginning of the summer.
The origin of the name Broy is an interesting one: it derives from “broili”, a small garden that, in the past, surrounded houses in Friuli, and in which people planted vines for the production of wine designed for domestic consumption.
It makes an excellent accompaniment for the fine dishes of Italian cuisine, from fish (baked or in sauce) to creamed soups and truffle risottos, as well as moderately mature cheeses. It is also delicious with certain local specialities, such as boreto di canoce (slipper lobster) and “toc in braide” with a torcione of foie gras.
A deep straw colour with pale green reflections; its nose is intense and persistent, with notes of ripe tropical fruits, acacia honey, orange zest and yellow flowers. On the palate, it will surprise you with its rich, long, warm and mellow fruit, highlighted by an attractive balance combining freshness and minerality.
VILLA CANLUNGO PINOT GRIGIO
An international grape variety in an elegant wine with its roots in the hills of Friuli. The grapes, harvested when fully ripe, are pressed immediately before beginning fermentation in stainless steel for around 2 weeks at a temperature of 14-16°C.
The wine matures on its fine lees until the spring, yielding a Pinot Grigio with surprising complexity.
Ideal with fish-based hors d’oeuvres and pasta dishes; excellent with boiled fish, eggs or cold white meats. Delicious with the typically Friulian razor clams in boreto.
A pale straw yellow in colour with vaguely coppery highlights, it is varietal and floral on the nose, with gentle citrusy hints. It is faintly fruity and acidulous on the palate, but at the same time rounded and tangy.
SASSI CAVI CHARDONNAY
Our Sassi Cavi is highly appealing. The must is left in contact with the skins overnight at a controlled temperature of 12°C. The subsequent fermentation takes place in stainless steel and the wine is then kept until fully mature.
As an aperitif, or as an accompaniment for fish- or egg-based recipes. Ideal with traditional Friulian dishes, such as ricotta and spice gnocchi.
A slightly deep straw yellow in colour, Collavini’s Chardonnay is floral on the nose, with notes of mugwort and exotic fruits. On the palate, it is fresh, fruity and well-balanced.
BLANC FUMAT SAUVIGNON
Our Blanc Fumât is made using traditional white wine vinification.
Fermentation, in stainless steel at strictly controlled temperatures, lasts around two weeks, followed by storage on the lees until it is completely mature.
From seafood hors d’oeuvres to fish dishes in sauce, but also soups containing both wild and cultivated herbs. Try it with a prawn risotto; it is also superb with a soup of “sclupit” (campion) and barley.
A pale straw yellow hue with greenish highlights leads into a nose with notes that are varietal and mineral, but never overbearing. It offers immediate scents of yellow capsicum leaves, sage and melon. On the palate, it seduces you with its freshness, fullness and persistence, which make an ideal foil for this wine’s aromatic qualities.
T FRIULANO
The typical taste of Friuli is summed up in a glass of T Friulano. This is a story that begins with classic white wine vinification: gentle pressing, followed by fermentation and maturation in stainless steel.
Serve as an aperitif, or with hors d’oeuvres based on fish and asparagus; it is also sublime with spring soups and pasta dishes with tomato and fish or garlic sauces.
It is a real treat when paired with Tavagnacco asparagus risotto or a nice plate of prosciutto di San Daniele.
A straw yellow in colour (with greenish reflections when young), it explodes with scents of wildflowers, which then give way to a marked almondy note that is typical of the variety. These sensations are echoed in the taste of this dry, full-bodied white wine. Nice roundness on the palate is accompanied by a satisfyingly long, aromatic finish.
BIANCOCOLLAVINI
A wine that tells its own story: the Chardonnay and Ribolla Gialla grapes, harvested separately, are laid out on trays in our drying rooms (with controlled temperature and humidity) for one week.
After destemming, the must is left in contact with the skins overnight. The subsequent fermentation in stainless steel vats at a temperature no higher than 16°C lasts for around 15 days. Maturation on the lees proceeds until early spring, giving added vibrancy to this fresh and elegant wine.
Excellent with fish hors d’oeuvres, risottos, and white meat dishes.
The deep straw yellow colour introduces us to a rich and intriguing wine, with a good balance between freshness and fruity notes. On the palate it is clean, tangy, and with a satisfying fruity vein. The finish is long, rounded and appealing.
RAME
A touch of pink in the midst of our whites, reds and sparkling wines. Rame is made from Pinot and Refosco grapes, picked by hand and vinified separately. They are then left to macerate on the skins for a sufficient time to give the wine a coppery (“ramato”) color, from which it takes its name.
Temperature-controlled fermentation in stainless steel preserves the typical characteristics of the two varieties and gives freshness to the wine.
A wine for Mediterranean-style pasta dishes, white meats, and grilled or baked fish. Also ideal as an aperitif.
One is immediately struck by its appearance, thanks to its coppery colour with pinkish nuances. Our Rame displays intense citrusy and mineral notes; on the palate it is dry and well-balanced. The notable persistence of the aromas on the finish invites you to take another sip.