Collio
Wine sheetWe have always believed in tradition and terroir. It is from this idea that the project Collio took shape, to produce a wine that is the expression of it. In the 90s, Edi, against the tide, after many years of success with the Tocai, decided to produce a single wine, the Collio blend, just with indigenous varieties. On the market, even more in the past, blends were perceived as wines of minor interest, but storically blends where produced in order to make completer wines.
Kristian today follows the father decision, but the varieties are mixed already in the vineyard as it was done in the past, together with fruit trees, animals, maintaining a vineyard full of biodiversity which enriches the soil and the environment.
Grapes are manually picked by area and pressed without destemming. Spontaneous fermentation takes place in old concrete tanks, where wine ages for 1 year and later 6 months in still. Wine goes into the bottle without filtration.
Grape varieties
Tocai Friulano in majority, Ribolla Gialla, Malvasia Istriana
Region
Collio, Friuli Venezia Giulia
Vineyards exposure
South, South/West
Soil
Marl and sandstone, Flysh; Medana 1 class, Zegla Hill – Doc Collio
Vinification
Manual harvest, whole grape pressing, static decantation, spontaneous fermentation, indigenous yeasts, ageing in concrete tanks, not filtered.
Agriculture
biodynamic and organic certified, permaculture.
Cultivation type
Guyot 5000 plants per hectare
Maturation
1 year in concrete, 6 months in still, at least 4 months in the bottle
Total Sulphur
less than 40 mg/l
Ageing in the bottle
10-20 years
Serving temperature
14 °C
Bottles
35.000-45.000/year