Located in Corno di Rosazzo, recognized as one of the most productive wine-making areas of Friuli Venezia Giulia, the Collavini head office resides in the former Villa of the Zucco-Cuccagna noble family.
The winery is set in a fine example of a XVI century fortified residence. Manilo restored the residence and converted the master’s villa into a wine cellar and his own family home.
The turret on the west-facing wall, once built as a point of observation to monitor the surrounding countryside, still gives a glimpse of the marvelous panorama stretching across the hills of Rosazzo, Ruttars and Cormons.
Once in the wine cellar, the senses are completely enraptured by the colors and scents of the old “Turian” vineyard, the same ancient Ribolla Gialla lot where this grape variety was planted again.
Our tradition is to focus on our vineyards and to introduce technological innovations in our cellar.The accurate restoration of our tradition is strictly connected to the attention given to our vineyards and to the technological innovations introduced in the cellar. As an example, we utilize a horizontal orientation of autoclaves, in which our Ribolla Gialla is aged for more than thirty months. Then there is the drying room; a low temperature and ventilated area where the best bunches of grapes are taken to concentrate the aromas and fruit giving body and elegance to the wine.
The winery is set in a fine example of a XVI century fortified residence. Manilo restored the residence and converted the master’s villa into a wine cellar and his own family home.
The turret on the west-facing wall, once built as a point of observation to monitor the surrounding countryside, still gives a glimpse of the marvelous panorama stretching across the hills of Rosazzo, Ruttars and Cormons.
Once in the wine cellar, the senses are completely enraptured by the colors and scents of the old “Turian” vineyard, the same ancient Ribolla Gialla lot where this grape variety was planted again.
Our tradition is to focus on our vineyards and to introduce technological innovations in our cellar.The accurate restoration of our tradition is strictly connected to the attention given to our vineyards and to the technological innovations introduced in the cellar. As an example, we utilize a horizontal orientation of autoclaves, in which our Ribolla Gialla is aged for more than thirty months. Then there is the drying room; a low temperature and ventilated area where the best bunches of grapes are taken to concentrate the aromas and fruit giving body and elegance to the wine.
History and Tradition
The Collavini story began in 1896. Founder Eugenio Collavini supplied wine to the noble families of Udine and to wine shops.
Manlio, Eugenio’s nephew, bought in 1966 the Castello Zucco-Cuccane and he moved the cellar in Corno di Rosazzo.
Today the Collavini is a family owned company managed by Manlio and his two sons, Giovanni and Luigi.
Manlio, Eugenio’s nephew, bought in 1966 the Castello Zucco-Cuccane and he moved the cellar in Corno di Rosazzo.
Today the Collavini is a family owned company managed by Manlio and his two sons, Giovanni and Luigi.
An extremely old vine that witness the story of the Friulian people. The first document dates back to the Middle Age, in the 1299, and it was a contract of sale of the Notary public Ermanno from Gemona.
Picking the meticulously selected bunches in small cases is carried out only in the morning, when the northerly breeze has dried their light veil of nocturnal humidity. The grape selection is careful and rigorous.
At least 43 months, from the harvest to the flutes, are necessary to enjoy the unique taste and great balance of our Ribolla.
Picking the meticulously selected bunches in small cases is carried out only in the morning, when the northerly breeze has dried their light veil of nocturnal humidity. The grape selection is careful and rigorous.
At least 43 months, from the harvest to the flutes, are necessary to enjoy the unique taste and great balance of our Ribolla.
Ribolla Gialla Collavini: Introduction of a Method
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The end of the 1970’s, in order to lay the foundation for a new sparkling wine, Manlio Collavini decided to allocate 4.5 hectares of his vineyards to an ancient and local grape variety called Ribolla Gialla.
According to professor Attilio Scienza, “the Ribolla Gialla is the easternmost grape variety of Friuli Venezia Giulia and was brought to Italy for the first time by the Roman legions, which used to travel from Pannonia to Gaul passing through the Friulian region”. The final result of Manlio’s work is a new Ribolla Gialla Brut obtained from a reinterpretation of the traditional sparkling wine-making method. The so-called “Collavini Method”, in fact, originated by integrating together the best advantages of the classic techniques and the Martinotti-Charmant process. |
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In the following years, 11 more hectares of Ribolla Gialla started to be cultivated on this terroir, which were deemed to be ideal thanks to the marly soil and gentle north-west breeze.
Only the great harmony between these key factors gives us the chance to produce Ribolla Gialla Brut, as a well-balanced and high-quality sparkling wine.
Ribolla Gialla: an extremely old vine that witness the story of the Friulian people. The first document dates back to the Middle Age, in the 1299, and it was a contract of sale of the Notary public Ermanno from Gemona.
Picking the meticulously selected bunches in small cases is carried out only in the morning, when the northerly breeze has dried their light veil of nocturnal humidity. The grape selection is careful and rigorous.
At least 43 months, from the harvest to the flutes, are necessary to enjoy the unique taste and great balance of our Ribolla.
Only the great harmony between these key factors gives us the chance to produce Ribolla Gialla Brut, as a well-balanced and high-quality sparkling wine.
Ribolla Gialla: an extremely old vine that witness the story of the Friulian people. The first document dates back to the Middle Age, in the 1299, and it was a contract of sale of the Notary public Ermanno from Gemona.
Picking the meticulously selected bunches in small cases is carried out only in the morning, when the northerly breeze has dried their light veil of nocturnal humidity. The grape selection is careful and rigorous.
At least 43 months, from the harvest to the flutes, are necessary to enjoy the unique taste and great balance of our Ribolla.