Collio

Organoleptic Characteristics

A golden wine to the eye, composed of 50% Tocai Friulano, 20% Malvasia, and 30% Ribolla Gialla. Intense aroma with hints of baked apple, dehydrated apricot, cream, and bread crust. The taste reveals a complex structure, salinity, just-noticeable acidity, and long-lasting notes of apple tart.

Production Area

D.O.C. Collio

Geographical location of the vineyards

Località Pradis, Cormons (GO) - Italy

Age of the Vineyards

20 - 40 years

Harvest

Manual, late September to early October

Vine Training System

Guyot

Annual Production

Approximately 3,500 bottles

Vinification

3 days of skin contact with the start of fermentation using indigenous yeasts. 1 month of fermentation in temperature-controlled stainless steel tanks at 18 - 20 °C. Maturation and refinement in oak barrels for about 1 year. Bottling 18 months after the harvest.

Food Pairings

Its characteristics make it suitable to be consumed with aged cheeses or flavorful white meats such as guinea fowl, hare, or rabbit. Also suitable as a wine for contemplation outside of meals.

Serving Temperature

8 -12 °C

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