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The history of the Collavini winery begins in 1896, in Rivignano (UD), with its founder Eugenio Collavini. In 1966, his nephew Manlio moved the wine cellars to Corno di Rosazzo, where he bought the castle of the Counts Zucco di Cuccanea, dating back to 1560. The manor has housed the winery ever since and it certainly looks impressive with its battled walls, and the overlooking defence tower. An extraordinary, breath-taking landscape encompassing the hills of Rosazzo to those of Ruttars and Cormons can be enjoyed all around the medieval fortress.

This area is a most profitable one when it comes to high-quality vine. The local microclimate is perfect, as it is embedded between the provinces of Udine and Gorizia, the Julian Alps and the Adriatic Sea, in a natural amphitheatre extremely suitable for winemaking.
The altitude ranges between 328 ft and 1.150 ft, while the soil dates back to the Eocene epoch, featuring alternating types of marls, including limestone clay, sandstones, and quite peculiar calcified sands locally known as “ponca”.

The soils are of alluvial origin, thin and stony, whose white and smooth pebbles reflect the light towards the plants during the day; at night, they release the previously absorbed heat, thus mitigating the daily temperature variation.

The very profile of the steepest slopes has been shaped by generations of winemakers over the centuries; they have created an entirely terraced landscape, often surrounded by large wooded areas that contribute to reducing the hydrogeological risk and protect both animal and plant biodiversity.

In the Collavini vineyards, the constant qualitative growth is skilfully mixed with a centuries-old peasant tradition. Ancient best practices and traditions – such as handpicking or careful management of the vineyards – are a vital part of this outstanding success. Not to mention the typical fruit cellars: low-temperature environments with excellent ventilation, that triggers the development of the wines aroma.

Collavini winery offers the traditional Pinot Noir, but also autochthonous varieties like “Friulano”, “Ribolla Gialla”, and the ancient “Pignolo” threatened of extinction.

This post is also available in: Italiano (Italian)