Collio BIANCO

Doc Collio Bianco

Autochthonous grape variety:
Tocai Friulano, Malvasia Istriana, Ribolla Gialla.

Name:
Collio & Collio.

Vine training system:
Guyot and double Cappuccina, long pruning but not rich in buds.

Harvest period:
Third harvest period, last ten days of September.

Vinification:
The de-stemmed grapes are macerated at a low temperature for a long time inside cooled pneumatic presses so as to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature and is then drawn into large barrels.

Refinement:
It rests for 6-7 months on its own yeasts in large, oval-shaped oak barrels of three different essences.

Color:
Golden yellow, crystalline.

Aroma:
Of wild flowers, lightly spiced, of pineapple, sharp and silky.

Taste:
Strong, salty, clean, of light tannicity, elegant and fine.

Serve with:
Fish antipasti, fried fish and seafood, broth soup, vegetable minestrone, triglie (mullet) alla livornese and cacciucco (an Italian fish stew), pasta alla scogliera and grilled fish.

Serving temperature:
At 8-10° in the summer and 11-13° in the winter in a long-stemmed glass which is shaped like a just-bloomed tulip.

Doc Collio Bianco eng

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