Col Disôre
After harvesting, the partly overripe grapes are separated from the stalks. The juice and pulp undergo cold maceration, then a gentle pressing that allows separation from the skins. Fermentation takes place in oak barrels. The resulting wine is left to rest for about twelve months on the lees and one year in the bottle.
Tasting profile
- Taste-aroma intensity4
- Savouriness4
- Acidity and freshness4
- Persistence5
- 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 producer
Russiz Superiore
“Da più di 150 anni coltiviamo la nostra passione più grande, quella per il vino. Il nostro amore affonda le proprie radici nel Collio, una terra antica e da sempre vocata alla viticoltura”
To date, production is around 130,000bt/year (Russiz Superiore) and 500,000bt/year (Marco Felluga), placing it at the top of the local wine scene. They are "living" wines, which tell of an indissoluble bond like that between father and daughter, of a young woman who knew how to get involved, with her eyes upwards, aware of not being alone.