1 BOTTLE X 75cl. 

12.5% vol.

We have always believed in tradition and the land, and from this idea the

COLLIO project took shape: to make a wine that expresses them. In the 1990s, Edi decided to go against the grain,

although with great satisfaction with Tocai, to produce ONE WINE – Collio – a wine from

native grapes. At the time, even more than today, blends were perceived by

consumers as products of lesser interest, although historically, in the world's "terroirs,"

multiple varieties were grown and blended to create more complete wines.

Kristian today continues the project begun by his father, blending the varieties already in the vineyard,

along with fruit trees and animals, thus creating a vineyard rich in diverse cultivars that

enrich the environment.

The grapes, hand-picked by area, are pressed without destemming. Spontaneous fermentation and

aging in concrete barrels for 1 year, after which all the areas are blended into a single

wine and aged in steel barrels for a further 6 months. Here, the wine stabilizes naturally and is

bottled without filtration.

Varieties: Predominantly Tocai Friulano, Ribolla Gialla, and Malvasia Istriana

Region: Collio, Friuli Venezia Giulia

Exposure: Terraced areas with south-southwest exposure

Soil: Marl and sandstone - Flysch di Cormons; Medana Class 1, Colline di Zegla – Collio DOC

Vinification: Manual harvesting of the grapes, whole-cluster pressing, static decantation,

spontaneous fermentation and aging in traditional concrete tanks, unfiltered.

Agriculture: Certified organic and biodynamic, permaculture

Training method: Guyot with 5,000 vines per hectare

Aging: 1 year in concrete barrels, 6 months in stainless steel, minimum 4 months in bottle

Total sulfur dioxide: less than 40 mg/l

Expected shelf life: 10-20 years

Serving temperature: 14°C

Bottles produced: 35,000 to 45,000/year