Details

Perfume

Color

Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years

Pairings
- Start up year: 1967
- Oenologist: Giancarlo Tommasi, Giulio Tirel
- Bottles produced: 140.000
- Hectares: 50
Its name originates from the toponym of the hills where its vineyards are located and has always been synonymous with quality and excellence. The eagle of Russiz Superiore, the winery’s emblem, comes from the coat of arms of the Torre Tasso princes—a noble family that arrived in Friuli in 1273 and ruled for many years over the lands where the estate now stands, boasting a history of over 700 years. The estate spans 100 hectares, 50 of which are dedicated to vineyards. The planting density is 6,000 vines per hectare, with a predominant focus on white wine production. Read more


Name | Russiz Superiore Collio Sauvignon 2024 |
---|---|
Type | White green still |
Denomination | Collio DOC |
Vintage | 2024 |
Size | 0,75 l |
Alcohol content | 13.0% by volume |
Grape varieties | 100% Sauvignon |
Country | Italy |
Region | Friuli-Venezia Giulia |
Vendor | Russiz Superiore |
Origin | Municipality of Capriva del Friuli in the Collio Doc |
Climate | Altitude: 80-200m. a.s.l. |
Soil composition | The Collio’s hilly terrain, formed during the Eocene period, is composed of layers of sandstone and loam rock (limestone and clay) that were once the ocean floor. Today the sea, which is about 20km (12 miles) away, and the nearby Alps send afternoon breezes over the vineyards, cooling the grapes after a warm day of sun. Proximity to mountains and sea, along with the mineral-rich but poor soils, create the ideal situation for producing complex, well-structured wines that are very age-worthy. These soils are impermeable so rainwater flows off their surface, producing little erosion. |
Cultivation system | Guyot |
Harvest | By hand. |
Wine making | After harvest, the grapes were separated from the stems. The juice and pulp then underwent a cold maceration at controlled temperatures, followed by gentle pressing to separate the skin from the grapes. Approximately 15% of the must was fermented in oak barrels and the remaining fermented in stainless steel vats. |
Aging | On the lees for 8 months and then in the bottle. |
Allergens | Contains sulphites |