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The soil of the Collio DOC is a mixture of marls and sandstone from the underlying stratified layers, and usually it is clayey in the higher grounds and finegrained at the foot of the hill slopes.
The grapes are harvested when very ripe to achieve a greater structure. The grapes are vinified without the skins. Alcoholic fermentation takes place in stainless steel vats at a controlled temperature for about 10 days.
It complements sophisticated appetizers such as hazelnut pâté served on sweet bread or truffle. Colle Blanchis perfectly pairs with crustaceans, and goes very well with white-meat dishes and vegetarian pastas.