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Wild yeast fermentation with partial whole bunches and carbonic maceration influence followed by maturation in French oak hogsheads for 15 months
He is one of the most celebrated winemakers of his generation and is an integral part of De Bortolli's success story
gaining recognition as one of the most important brands in Victoria
Dark plums and blackberry notes intermingle with anise and fresh spice
Production is now run by their children
Collavini 'Andrea Di Pec' Pinot Grigio Unit:Single Wild yeast fermentation with partialProducer Collavini is a family run estate based in the hills of Friuli Venezia Giulia in North West Italy bordering Austria and Slovenia, where local varieties Pinot Grigio, Ribolla Giala and Fruiliano are commonly grown. The cool climate and altitude are well suited to producing wines with complex aromatics, texture and bright acidity. Tasting Note Crisp and aromatic with hallmark flavours of pear, sweet citrus, ripe peach, and almond, and some nice
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