Collio da uve autoctone Doc Collio
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Tasting profile
- Taste-aroma intensity5
- Savouriness5
- Acidity and freshness3
- Persistence4
- Alcohol4
- Softness4
How to read it
Taste-aroma intensityCalendula
The power and clarity of the aromas: how much the wine speaks to the nose.
SavourinessSalt
The salty, mineral note that makes the wine savoury and dynamic.
Acidity and freshnessApple
The freshness that cleanses the palate: more acidity, a livelier sip.
PersistenceStopwatch
How long the flavours linger after the sip: the length on the palate.
AlcoholWhiskey
The warmth and body of alcohol: the higher it is, the warmer and fuller the wine.
SoftnessHot chocolate
The enveloping roundness on the palate, without edges — soft as hot chocolate.
The story
The company was founded in 1969 when Rodolfo Korsic, father of the current owners, bought the land where his parents already ran the company on sharecropping. At the time the vineyard was only half a hectare. In the following years, the next 6 hectares were planted, up to the present day. Until 2010 the grapes were given to local producers. Since 2011 the company has been producing and bottling its own products. The market is national and foreign.
The producer
Korsic
Il nostro lavoro si rifà alla frase di Hubert De Montille scomparso produttore in Borgogna: “il vino è al 90 % lavoro e al 10 % ispirazione”
Since 2011, the brothers Mitja and Fabjan have decided to vinify only the historical varieties, namely Ribolla Gialla, Friulano and Malvasia, as well as the classic blend, namely Collio from Native Grapes.