Collio is one of the only places in the world that makes Cabernet Franc in a Bordelaise style. With it’s classic pyrazine (bell pepper) nose and a dusty earth character this wine is rounded out by ripe red fruit and hints of a cassis and violets. In 2013, Collio experienced some of the wettest and hottest months on record the grapes and vines were expose to tremendous stress. This resulted on a richly concentrated wine, with a fuller body for Subida di Monte and generous characters of earth. Salty, dusty with intense violet aromas and a long seductive finish, the wine is forthcoming up front but it evolves into a balanced, complex red wine that is great on its own, or with company.
Vineyards surrounding the estate facing south, on east-west direction
Soil Composition: Flysch consisting of stratified Eocene marl and sandstone
Fermented: Once destemmed, the grapes macerate and ferment on the skins for about 10 days at a temperature of 28°-30°C.