Wines and Oenotourism with Eugenio Collavini

One hour from the Austrian Alps and 5 KM from the Slovenian border, sits Eugenio Collavini Viticolori, a winery and estate in Corno di Rosazzo, Italy. Family owned and operated since 1896, at the helm sits Luigi and Giovanni Collavini, under the seasoned and watchful eye of innovator and father, Manlio Collavini.

Last month, I had the opportunity to sit in on a guided tasting with one of the winemakers, Luigi Collavini, to learn about the grapes and the winery. His Father, Manlio, at the age of 88, is still an ever present force at the estate, often the first to the office each morning. Luigi and his brother Giovanni are the more public facing figures, and the guidance from their father in decisions at the winery runs deep.

Eugenio Collavini Grapes — Grapes harvested from the Eugenio Collavini Estate.

In his younger years, Manlio sought a way to differentiate the winery through advanced scientific methods and by honoring the native grapes of Italy.

About the Land of Eugenio Collavini Winery

Located in Collio and Collio Orientali DOC, Eugenio Collavini is located in the most awarded wine region of Friluli. The terroir of the estate, with its proximity to the Gulf of Trieste in the Adriatic Sea, and the steepening peaks of the Alps to the North, make for an elegant balance in the wines. The cold, northerly winds deliver:

freshness
minerality
acidity

to the grapes, while the warming effects of the sea create sugar in the grapes to give more:

body
fruit characteristics
volume of fruit

In fact, the freshness to volume of fruit is quite unique.

Soil is another component of the quality of the wines of Eugenio Collavini. Layers of marl and sandstone, known as ponca to locals, provide salinity and mineral driven qualities to the wine. This soil is what is found throughout Collio.

About the Wines of Eugenio Collavini

Namesake Eugenio Collavini’s wine journey began back in 1896 , when he was a wine supplier to local shops and noble familes in Udine, Italy. The winery survived both World Wars and a move to Corno di Rosazzo, where grandson Manlio invested in advancing the science of winemaking to the vineyards, and relocated its headquarters to a 16th century mansion.

Manlio is responsible for many of the key decisions that helped advance the winery. The most notable are:

beautiful wines that showcase the native grapes of the region
using clear glass bottles instead of dark green Alsatian glass to showcase the colors of the wines
creating a revolutionary sparkling wine from Ribolla Gialla grapes

Collavini’s sparkling Ribolla Gialla Brut is quite the game changing sparkler. Made with the most ancient native Italian grape Ribolla Gialla, it initially ferments in steel tanks and some oak barriques. It is then sent for a longer second fermentation in a smaller steel tank called a horizontal autoclave. Finally, it is finished in bottle over 12 months on the lees. This long fermentation and refermentation is so revolutionary, it’s called the Collavini Method.

Tasting through the Wines

Several Wines of Eugenio Collavini, with their signature dachsund logo.

I’ll be honest—I drank through their Il Grigio Spumante sparkling wine quite enthusiastically! It is a dry sparkling wine, well paired with a celebration or dessert. The bubbles are fragile and delicate, comprised of both Chardonnay and Pinot Grigio, with initial fermentation in steel and refermentation for five to six months on the lees in bottle. Its brilliant acidity shines with the delicate bubbles the second fermentation imparts. Fun fact: it was the sparkling wine provided on the yacht Prince Charles and Princess Diana cruised on during their honeymoon!

While Pinot Grigio is the most loved and consumed Italian wine in the world, the product out of Eugenio Collavini is a markedly superior expression. Intense flavors of lemon with a noticeable salinity, characteristic of the ponca of Collio, this wine will have you wanting to explore the varied expressions of a wine you thought you knew well. The 2023 vintage with cold weather through June led to very few grapes, and a richness of flavor. While effects of climate change have affected the reliability of expression on this wine, it continues to shine in export markets. Temporary Midwinter warming and delayed warmth and ripening causes the vines to fruit early, putting them in danger of hail damage.

If you are bored with Chardonnay and Sauvignon Blanc, giving a Friulano a try will help reawaken your taste buds.

Their T Friulano is a white wine, vinified in steel tanks, with high acidity and a long finish. This wine may not be familiar to you, but it’s complexity begs that you try it! It starts fruity, with flavors of passionfruit but punches out anise and a bitter almond finish that makes it one of the most appreciated and loved grapes of Eugenio Collavini Viticolori. There is a waxy texture that allows this to pair very well with charcuterie like proscuitto, and even raw vegetables.

Their Turian Ribolla Gialla celebrates the most ancient grape of Friuli, which has been growing since the 12th century. It was a grape that was almost completely forgotten due to its difficulty to grow and sell, but patriach Manlio Collavini helped revitalize its use in Collio. This particular wine is grown in the historic vineyard of Clò Turian, the most ancient vineyard in the estate. It’s an elegant and fresh balance between acidity and sugar. The aging ability of this wine develops additional complexity and flavors in bottle after a decade.

Their Broy is Collavini’s most awarded wine. Blended wines were not allowed in Collio until the 1980s, but they were well worth the wait! It is a white blend comprised of Friulano (50%), Chardonnay (30%) and Sauvignon Blanc grapes (20%). It’s quite interesting as the Friulano and Chardonnay are partially dried to concentrate the juices, and the Sauvignon Blanc is harvested a few days early but not dried. All three varietals are then blended together and fermented part in steel, part in barrique. The name comes from “broili”, the small vegetable gardens grown next to the old Friulian homes. If you have the opportunity to taste the 2021 vintage, the cold spring yielded punchier acidity, producing a top vintage for Broy.

While their white wine portfolio is robust, Eugenio Collavini also offers red wine in their Schioppettino (Ribolla Nera). Harvested in Mid-October, the grapes are then left in a drying room to concentrate flavors. Afterwards, they ferment on the skin in stainless steel tanks, and then age in oak barriques for at least 18 months, and then in bottle for another 18 months. This leaves soft tannins to accompany the purple colors, black raspberry, pepper and spices. It is refreshing, yet spicy.

Visiting Eugenio Collavini Viticolori

If you find yourself in Venice, visiting Collio and the Eugenio Collavini Viticolori is only a 75 minute drive from Marco Polo Airport. Perhaps you miss your pets while on holiday, and if so, the dachsunds of the winery may provide you with the furry companionship you crave. With the Osteria Della Ribolla on site at the winery headquarters, you can not only taste the wines, but also enjoy traditional Friulian dishes to accompany them.

If you happen upon the winery as the result of this article, please make sure to let them (and me) know!