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Kevin's comments: Made from a blend of Chardonnay, Tocai and Sauvignon, this wine is rich with balanced oak and a distinctive nose of lemon curd. Lovely harmonious balance on the palate with fresh fruit flavours and a long and consistent finish. Excellent quality.
EUGENIO COLLAVINI, FRIULI VENEZIA-GIULIA
Founded by Eugenio Collavini in 1896, this family owned house is now run by Manlio Collavini together with his three sons. Located near Udine they were among the first to vinify Ribolla Gialla (an ancient local variety) and to implement new winemaking technologies. Collavini prides itsself on its clean, modern style wines while still retaining the traditions and grape varieties native to the area.
Their flagship white wine ?Broy? 2003 made from Chardonnay, Tocai and Sauvignon was awarded the coveted 3 Bicchieri in the 2005 gambero Rossoas was the 2004 in the 2006 edition.
The Collio region, a strip of hills against the Slovenian border, was only reunited with Italy after the FirstWorld War. This region is reputed to have one of Europe?s mostpriviledged micro-climates for white wines which dominate theregion, while the red wines are also noted for their appeal. Collio wines are rather more intense than the wines from Friuli and have an impressive richness and length. Isonzo is a small DOC in the extreme north east of Italy in the Friuli region.
?BROY? BIANCO DOC COLLIO
Grapes: 40% Chardonnay, 40% Tocai Friulano & 20% Sauvignon Blanc.
Winemaking; The grapes, accurately chosen amongst the over-ripened bunches, are gathered separately on special grid trays. Only the Tocai and the Chardonnay grapes are then dried in a modern temperature and humidity controlled fruit-cell and reduced by 10-20% at a temperature of 0.2C. In the meantime the Sauvignon grapes have been gently pressed and the juice maintained at a low tempersature in order to block fermentation. The Tocai and Chardonnay grapes are then pressed separately and the juices are then added to the Sauvignon must. Fermentation of the 3 musts then takes place in Allier barriques. The ageing goes on until March when the wine is bottled and left for a further 3-4 months in bottle prior to release.
Harvest: By hand in September Yield: 8,000KG/Hectare
Density: 4,500 vines per Hectare Trailing: One and 2 sided Guyot
Colour: Deep Golden Maceration: 20 days on skins
Serve: Chilled to accompany fish in delicate sauces, shellfish, risttos, white meats and aromatic pates.
Taste: Rich with balanced oak and a distinctive nose of lemon curd and honey Lovely harmonious balance on the palate with fresh fruit flavours and a long and consistent finish. Excellent quality.
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