Broy Bianco Collio, Collavini

Producer Note

The Collio region, a strip of hills bordering Slovenia, is reputed to have one of Europe's most privileged micro-climates for white wines while the red wines are also noted for their appeal. Collio wines are rather more intense than those 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. As keen dog lovers, the Collavini’s very first pet Dachshund “Ribolla” is portrayed on the label.

Vintage

2018 was a very good vintage for Collavini. The winter was rainy, but not extremely cold. Spring was warmer than usual with significantly low rainfall in April. The summer was hot, but saw frequent rainfall which helped to nourish the vines. Harvest took place during mid-August through to mid-September; throughout the harvest the weather conditions were very good. An absence of rainfall and healthy crops enabled the grapes to remain on the vine to reach maximum maturity, resulting in grapes with ripe, even clusters of excellent quality.

Vineyard

The vines are grown in the municipal territories of San Floriano del Collio e Cormòns. The Collio Goriziano's marl and sandstone soil nurtures the vines. Planted at a density of 4,500 vines per hectare, the vines are trained according to unilateral and bilateral Guyot methods. The harvest takes place during September, when the grapes have reached optimum maturity.

Winemaking

Collavini's flagship white wine. The grapes were picked from overripe bunches and then laid on drying trays. The Friulano and Chardonnay berries were dried at temperatures of between 6 to 8°C in a modern, ventilated drying room, where they lost between 15 to 20% of their water content, concentrating the sugar content in the grapes. The Sauvignon Blanc grapes were pressed separately, after brief skin contact and were then chilled to block fermentation. The three musts were blended and fermented in steel tanks to preserve the freshness and aromatics. Maturation took place on the fine lees until the summer following the harvest.

Tasting Note

Intense aromas of ripe tropical fruits, acacia honey, orange peel and summer flowers open on the nose. Softly textured with a warm palate, this is beautifully balanced by freshness and minerality through to an exquisitely long finish.

Serving Suggestion

A rich style which pairs well with dishes accompanied by creamy sauces, or with Asian inspired cuisine.

Grape

Friulano 50%, Chardonnay 30%, Sauvignon Blanc 20%