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Collavini Ribolla Gialla IGT
A medium bodied wine that is distinctive, dry and lemony with soft floral aromas from forest plants such as acacia, oak and birch.
Grape Varieties: 100% Ribolla Gialla
Optimum Drinking: Within 5 years
Wine Style: Medium bodied dry white
Alcohol by Volume: 12.5%
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. Collavini's "Broy" is a multiple Tre Bicchieri winner and is recognised as one of Italy's top white wines.
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.
The eocene soil of the Colli Orientali del Friuli
100% Ribolla Gialla from 20 year old vines. Maceration on the skins in the press overnight at a temperature of 12C followed by temperature controlled fermentation in stainless steel tanks. Maturation and ageing in stainless steel tanks until the following summer. Delicate whole-berry pressing is followed by natural settling of the free-run must overnight. Fermentation at 14 °C is part in steel and part in barriques. In the following spring, the Ribolla Gialla is refermented in large horizontal pressure tanks at 12 °C for three lunar cycles. A further 28 months will be required for maturation on the lees and then eight months ageing in bottle.
Superlative as an aperitif or with fish and shellfish-based dishes. Equally outstanding as an anytime wine, or to drink through the meal, unless red meats or game are on the menu.