Wine This is a new project, beginning in 1999, in which we produced for the first time at our winery, a Collio riserva, vinified exclusively with the indigenous varieties, Ribolla Gialla, Malvasia and Friulano, fermented in large wooden casks (botti), 10 hectoliters in size. We are resuming these ancient tradtions of Collio that were first introduced in the disciplinare of the Consorzio in 1968, codifying an age-old custom that saw a very different base blend of Ribolla with the addition of two other varieties more appreciated by consumers: Malvasia Istriana and (Tocai) Friuliano. This “white wine of Collio,” called “Coglianer” for the Austrian market at Trieste, as recorded by Francesco Babudri in his 1931 book; “Once upon a time it was custom to serve this (wine) accompanying steaming tripe after midnight, when the imposition of a birthday fast had expired. Furthermore, this is a wine that can be defined as a “Riserva” that was submitted to a period of aging, including the eventual maturation, of no less than one year.
Vineyard source The vineyards in which these grapes are grown are located in Bukova at Monte Calvario and in the vineyards of Ruttars, a frazione of Dolegna del Collo, at an altitude of 120 to 180 meters (400 to 600 feet) above sea level.
Training system The cordon spur and Guyot systems are employed, with a production no greater than 60 quintals per hectare.
Vinfication The grapes are harvested late and then undergo a soft pressing. The tumultuous fermentation takes place in stainless steel, whlie the second plase takes place in 10 hectoliter botti from French and Slavonian wood. It remains there until the end of August, at which point it is bottled. Following this, is the final aging in bottle, which lasts until the November of the year following the harvest. The wine is thus in the market almost two years after the harvest; the grapes underwent criomaceration for 24 hours and were pressed and then fermented at controlled temperatures. The wine was kept on its yeasts (sur lie) until it was bottled.
Color A beautiful golden yellow.
Nose Fine and complete, offering elegance amidst its power. It has a bouquet that recalls dried apricots, apples and a note of cream.
Palate Soft and encompassing, with a persistent finish that has distinct characteristics of a mature wine that can still evolve.
Serving temperature Do not serve too cold; about 11 – 12° C (50 – 54° F.)
Recommended foods As an aperitif or a vino da meditazione served fairly cool. At warmer temperatures, it is interesting to pair with baked fish, white meats or with aged cheeses.