Broy, Bianco Collio, Collavini 2021
Falstaff 95; James Suckling 93; Raffaele Vecchione 93; Decanter World Wine Awards 95 points; Gold, Sommelier Wine Awards 2025
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Why this wine
Collavini's flagship white, and made the hard way: the Friulano and Chardonnay are dried on trays before pressing, which is why it has the weight of a good white Burgundy. The Ponca marl of the Collio keeps the acidity underneath it. One of the more serious white wines Italy makes.
At a glance
- Grape
- Friulano 50%, Chardonnay 30%, Sauvignon Blanc 20%
- Region
- Friuli-Venezia Giulia, Italy
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Seafood, Rich & Creamy Dishes
How it tastes
Exotic aromas of ripe tropical fruit, acacia honey, orange peel and summer flowers. The palate is rich and buttery, full-bodied from the dried grapes but held in balance by freshness and minerality, and the finish is exquisitely long. Friulano 50%, Chardonnay 30%, Sauvignon Blanc 20%.
The producer
Collavini was founded by Eugenio Collavini in 1896 and is still in the family, run by Manlio Collavini with his sons Giovanni and Luigi from Corno di Rosazzo; they were the first to make a sparkling wine from the local Ribolla Gialla, and the dachshund on the label was the family's first dog. The vines sit in the municipal territories of San Floriano del Collio and Cormòns in DOC Collio, on the marl and sandstone the Collio Goriziano calls Ponca, planted at 4,500 vines per hectare and trained to unilateral and bilateral Guyot; sea breezes off the Adriatic keep the fruit dry while the Alps block the cold northerly winds, and warm days with cool nights hold acidity against sugar. The Friulano and Chardonnay were picked from overripe bunches and laid on drying trays at 6 to 8°C in a ventilated room at almost zero humidity until they had lost 15 to 20% of their water; the Sauvignon Blanc was pressed separately after brief skin contact and chilled to block fermentation. The three musts were then blended, fermented in steel tanks and matured on the fine lees until the summer following the harvest.
Food and drinking
Serve at 10–12°C. Good with roast chicken and tarragon, crab linguine, a creamy mushroom risotto or veal with lemon. Drinking well now and over the next five to ten years. Sealed with a DIAM closure.