Description
What kind of wine it is
The Primosic Collio Rosso Metamorfosis is a blend of Cabernet Sauvignon and Merlot, typical of Friuli-Venezia Giulia. An expression of Collio Goriziano Rosso, it presents a ruby colour tending towards garnet. The full bouquet reveals small red fruits, while the dry and savoury palate becomes harmonious and velvety with ageing. It enhances pork dishes and mature cheeses, if served at a temperature of 16-18 °C.
Where it comes from
It originates in Oslavia, in the heart of Collio. The vineyards rest on Ponca, a marl and sandstone soil that gives the wine excellent gustatory tension. The Primosic winery works its land following the principles of organic and sustainable agriculture. High planting densities, between 4,800 and 6,500 vines per hectare, combined with low yields, ensure a constant aromatic concentration.
How it is produced
After manual harvesting, indigenous yeasts start fermentation in steel, with maceration on the skins for about twenty days. After malolactic fermentation in cement vats, the wine matures for twenty-four months in French oak barrels. A final bottle ageing of at least another two years defines its elegant structure, ensuring an estimated longevity of between ten and fifteen years.
History and Curiosities
Born from the passion of the Primosic family, active in Oslavia since 1956, Metamorfosis is a prestigious Collio Goriziano Rosso DOC that perfectly blends Cabernet Sauvignon and Merlot. The result of rigorous organic and sustainable practices, the 2016 vintage received a score of 90 points from James Suckling. Its noble character is the outcome of a lengthy maturation in French oak barriques and in the bottle, delivering a velvety sip that is capable of evolving over time and expressing the most authentic essence of the renowned Friulian terroir.
Awards
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1956
- Oenologist: Marko Primosic
- Bottles produced: 210.000
- Hectares: 32
Primosic's attitude is to always push the quality limits necessary to carry out a project based on zones to ascertain the characteristics of the terroir and to find the perfect match for the vines. A philosophy of life in which Primosic strives to determine its expression of wine with the characteristic balance between vine and terroir.
Today Sylvester Primosic is supported by his two sons, Boris as CFO and cellar coordinator, while Marko, managing director, oversees the export and marketing aspects. Read more
| Name | Primosic Collio Rosso Metamorfosis 2016 |
|---|---|
| Type | Red green still |
| Denomination | Collio DOC |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 70% Cabernet Sauvignon, 30% Merlot |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Primosic |
| Story | History and Curiosities Born from the passion of the Primosic family, active in Oslavia since 1956, Metamorfosis is a prestigious Collio Goriziano Rosso DOC that perfectly blends Cabernet Sauvignon and Merlot. The result of rigorous organic and sustainable practices, the 2016 vintage received a score of 90 points from James Suckling. Its noble character is the outcome of a lengthy maturation in French oak barriques and in the bottle, delivering a velvety sip that is capable of evolving over time and expressing the most authentic essence of the renowned Friulian terroir. |
| Origin | Oslavia (GO) |
| Soil composition | Marl - sandstone "Ponca", very poor in organic matter |
| Plants per hectare | 4800-6500 |
| Yield per hectare | 5500 kg |
| Fermentation | 19-21 days |
| Production technique | Hand-picked and destemmed grapes; fermentation in steel with indigenous yeasts and maceration on the skins for 19-21 days with frequent pump-overs; malolactic fermentation in concrete tanks; ageing in French oak barriques for 24 months and bottle ageing for at least 24 months. |
| Wine making | Hand-picked grapes, destemmed; fermentation in stainless steel fermenters with indigenous yeasts and maceration on the skins for 19-21 days with frequent pump-overs; racking into concrete tanks for malolactic fermentation; ageing in French oak barriques for 24 months and bottle ageing for at least 24 months. |
| Aging | Aged in French oak barriques for 24 months and matured in bottle for at least 24 months. |
| Total acidity | 5.0 gr/L |
| Residual sugar | 3.0 gr/L |
| Allergens | Contains sulphites |

