Description
Made from Sauvignon grapes, it comes from soils of marly-sandy origin, typical of Collio. The grapes, harvested early in the morning, are cold-macerated overnight. The subsequent fermentation in stainless steel at a strictly controlled temperature lasts about two weeks. This is followed by maturation on the fine lees until fully ripe.

Perfume

Color

Taste
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years

- Start up year: 1896
- Oenologist: Walter Bergnach
- Bottles produced: 1.100.000
- Hectares: 136
The turret on the west-facing wall, once built as a point of observation to monitor the surrounding countryside, still gives a glimpse of the marvelous panorama stretching across the hills of Rosazzo, Ruttars and Cormons.
Once in the wine cellar, the senses are completely enraptured by the colors and scents of the old “Turian” vineyard, the same ancient Ribolla Gialla lot where this grape variety was planted again.
Our tradition is to focus on our vineyards and to introduce technological innovations in our cellar.The accurate restoration of our tradition is strictly connected to the attention given to our vineyards and to the technological innovations introduced in the cellar. As an example, we utilize a horizontal orientation of autoclaves, in which our Ribolla Gialla is aged for more than thirty months. Then there is the drying room; a low temperature and ventilated area where the best bunches of grapes are taken to concentrate the aromas and fruit giving body and elegance to the wine. Read more


Name | Collavini Collio Blanc Fumat Sauvignon 2023 |
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Type | White still |
Denomination | Collio DOC |
Vintage | 2023 |
Size | 0,75 l |
Alcohol content | 12.5% by volume |
Grape varieties | 100% Sauvignon |
Country | Italy |
Region | Friuli-Venezia Giulia |
Vendor | Collavini |
Origin | Towns of San Floriano del Collio, Cormòns and Gorizia |
Cultivation system | Guyot and spurred cordon. |
Plants per hectare | 5,000 vines/hectare |
Yield per hectare | About 8,000-9,000 kg/hectare. |
Harvest | In September. |
Wine making | Classic, with cold maceration of the grapes for a whole night. The subsequent fermentation in stainless steel at a strictly controlled temperature lasts about two weeks. |
Aging | Maturation on fine lees until fully ripe. |
Allergens | Contains sulphites |