The Collio region, a strip of hills against the Slovenian border, was only reunited with Italy after the First World War. This region is reputed to have one of Europe's most privileged micro-climates for white wines which dominate the region, while the red wines are also noted for their appeal. Collio wines are rather more intense than the wines from Friuli and have impressive richness and length.
Founded by Eugenio Collavini in 1896, this family owned house is now run by Manlio Collavini together with his three sons. Located in Udine, they were among the ﬁrst to vinify Ribolla Gialla (an ancient local variety) and to implement new winemaking technologies. Collavini prides itself on its clean, modern style wines while still retaining the traditions and grape varieties native to this area.
The vineyards are carefully managed to yield suitable fruit for refermentation. The meticulously selected bunches are harvested in small cases in the morning only, when the northerly breeze has dried their light veil of nocturnal humidity.
Delicate whole-berry pressing is followed by natural settling of the free-run must overnight. Fermentation at 14C is part in steel and part in barriques. In the following spring, the Ribolla Gialla is refermented in large horizontal pressure tanks at 12C for three lunar cycles. A further 28 months will be required for maturation on the lees and then eight months ageing in bottle.