Description
The Collio Goriziano PDO or Collio PDO is reserved for the following types of wine: White and Red. The Designation also incorporates numerous grape variety specifications.
Production Area
The production area of Collio Goriziano PDO or Collio PDO is within the territory of the municipalities of Capriva del Friuli, Cormòns, Dolegna del Collio, Farra d'Isonzo, Gorizia, Mossa, San Floriano del Collio e San Lorenzo Isontino in the Province of Gorizia, in the Friuli Venezia Giulia region.
Description of product typologies
Collio Goriziano PDO or Collio PDO Bianco ranges from straw-yellow to deep golden yellow, varying in intensity and at times with coppery reflections; the nose is delicate, slightly aromatic and displaying fruity notes; it is fresh, harmonious, dry and lively on the palate. Collio Goriziano PDO or Collio PDO Rosso is ruby red with garnet red reflections; the nose displays intense and spicy aromas with mild grassy notes; it is full-bodied, dry, full and harmonious on the palate.
Grape variety specifications
The Collio Goriziano PDO or Collio PDO may display the following grape variety specifications. From white grape varieties (incl. Riserva): min. 85% Chardonnay, Malvasia Istriana, Pinot Bianco, Picolit, Pinot Grigio, Riesling Italico, Sauvignon, Friulano, aromatic Traminer, yellow Ribolla, Riesling Renano, Müller Thurgau, with the possible addition of a maximum of 15% of each of the other listed grape varieties. From red grape varieties (incl. Riserva): min. 85% Cabernet (Franc and/or Sauvignon and/or Carmenère), Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Nero, with the possible addition of a maximum of 15% of each of the other listed grape varieties. The characteristics of the colour, fragrances and flavour of each specification are those typical of the grape variety and terroir of origin. The Riserva specification is permitted for red wines that have undergone an ageing period of at least 30 months, commencing November 1st of the year in which the grapes were produced, at least 6 months of which must be in wooden barrels; for white wines, the ageing period must be 20 months, commencing November 1st of the year in which the grapes were produced.
