The history of the Collavini winery began in 1896 with its namesake, Eugenio Collavini. He supplied the merchants with wines for the noble families of Udine. His son, Giovanni, led the winery through the turmoil of the World Wars. He then passed the baton to Manlio Collavini. With him, modern oenology found its way into traditional businesses. A pioneer in Italy, he fermented Pinot Grigio without the skins—thus creating a completely new, fresh, and drinkable wine. Collavini remains family-run to this day; Manlio's sons, Giovanni, Luigi, and Eugenio, actively support him.
The grapes for this excellent sparkling wine specialty are grown in the Colli Orientali. Here, the grapes are rigorously selected and harvested early in the morning to prevent damage and premature spontaneous fermentation. In the winery, the grapes are gently pressed. The wine is fermented cool at a temperature of 14 degrees Celsius in barrels, some with oak barrels. The second fermentation takes place in horizontal tanks. Finally, the wine is aged for approximately 28 months before release.
The Ribolla Gialla has a bright straw-yellow color with faint greenish reflections. Delicate and refined on the nose, with aromas of peach, white fig, green apple, and mineral notes. On the palate, the sparkling wine is fresh, richly structured, and possesses infinite fullness. The aromas of the nose are recurrent, with hints of citrus fruit. The finish is long and luscious.
