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  • APPLAUSE – COLLAVINI

    GRAPES Chardonnay 60%, Pinot Nero 40% DOC ZONE San Floriano del Collio (GO) TERRITORY OF PRODUCTION San Floriano del Collio, Cormòns and Gorizia GRAPE YIELD 75 quintals/hectare TRAINING SYSTEMS Guyot PLANTING DENSITY 4,900 vines/hectare HARVEST PERIOD Second ten days of August ALCOHOL CONTENT About 12.5% vol. WINEMAKING The grapes are selected while still on the…

  • BROY – COLLAVINI

    The Collio Goriziano’s marl and sandstone soil nurtures the grapes for our flagship white wine. The Friulano and Chardonnay grapes are concentrated in a ventilated drying room with almost zero humidity at a temperature of 6-8°C while the Sauvignon is pressed separately after brief skin contact and chilled to block fermentation. When the grapes are…

  • CHARDONNAY “Dei Sassi Cavi” – COLLAVINI

    From Chardonnay grapes grown on the Collio’s characteristic marl and sandstone soil. Picking takes place at the same time as, or just after, the Pinot Grigio harvest but the Chardonnay grapes are given 12-16 hours’ low temperature skin contact at 12°C. Subsequent fermentation in stainless steel is also at controlled temperatures. Ageing continues until the…

  • Forresco – Collavini

    A 40-40-20 blend of Refosco dal Peduncolo Rosso, Refosco di Faedis and Pignolo grown on the hillslopes of Colli Orientali del Friuli. The ripe grapes are picked in trays and placed in drying rooms to concentrate their aroma compounds and flavours. Next, they are destemmed and macerated on the skins for about three weeks in…

  • FRIULANO “T- Friulano” – COLLAVINI

    From Friulano grapes that ripen on the Collio’s characteristic marl and sandstone “ponca”. The grapes are picked in the morning and delicately crushed in pneumatic presses. Care is taken not to extract too many of the variety’s trademark tannins. Fermentation lasts for about 15 days and maturation is completed in stainless steel tanks BASE VARIETY…

  • IL GRIGIO – COLLAVINI

    Crafted from a blend of Chardonnay and Pinot Grigio grapes grown on the flatlands and hillslopes of Friuli. Vinification is traditional. Fermentation off the skins follows the very soft-crushing of the grapes while refermentation in vertical pressure tanks at 14°C takes place in spring. The wine remains on the lees for five to six months.…

  • IL GRIGIO ROYAL – COLLAVINI

    The vines grow on “ponca”, the Eocene soil of the Colli Orientali del Friuli. The rather late-ripening grapes are picked at the end of September and left to macerate at 12°C for a whole night. Fermentation for about 15 days at controlled temperatures is in steel, as is subsequent maturation, which continues until the following…

  • MERLOT “Dal Pic” – COLLAVINI

    The Merlot grapes, grown on the marly sandstone soil known locally as “ponca”, come from long-established Collio vineyards. After the harvest, the grapes concentrate in a drying room to enhance their fragrances and body. Maceration on the skins in temperature-controlled automatic fermentation tanks lasts for about 20 days. The following spring, the Merlot starts its…

  • MERLOT “di Casa” – COLLAVINI

    The marly sandstone “ponca” soil of the Collio nurtures the grapes that go into Merlot di Casa. Hand-picked fruit is destemmed and fermented on the skins for more than two weeks in temperature-controlled automatic fermentation tanks. Maturation in seasoned oak casks begins the following spring. BASE VARIETY Merlot DOC ZONE Collio TERRITORY OF PRODUCTION San…

  • MORE – COLLAVINI

    Very deep golden yellow with precious amber highlights. The fragrances rising from the glass are very intense, and remind to chestnut honey, dried figs, raisins and vanilla. The mouthfeel is exceptionally sweet, but pretty well balanced between tannins and mellowness. The aftertaste leads to a lingering harmonious intensity of fruity and spicy notes. GRAPES 40%…

  • PICOLIT – COLLAVINI

    The vines grow on the marl and sandstone soil of Colli Orientali del Friuli known as “ponca”. The harvested grapes dry slowly at a controlled temperature before they are destemmed. After a few days’ skin contact, the must is fermented in Allier barriques. Maturation, again in wood, takes about 24 months GRAPES Picolit DOC ZONE…

  • PIGNOLO – COLLAVINI

    GRAPES Pignolo DOC ZONE Colli Orientali del Friuli MUNICIPAL TERRITORY OF PRODUCTION Corno di Rosazzo GRAPE YIELD 65 quintals/hectare TRAINING SYSTEMS Guyot PLANTING DENSITY 4,500 vines/hectare HARVEST PERIOD October WINEMAKING The grapes are picked in trays and placed in a cool drying room for about 20 days to concentrate the sugars. Next come destemming and…