Awards
Details

Perfume

Color

Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 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 Bianco Col Disore 2021 |
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Type | White green still |
Denomination | Collio DOC |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 40% Pinot Bianco, 35% Friulano/Sauvignon Vert, 15% Sauvignon, 10% Ribolla Gialla |
Country | Italy |
Region | Friuli-Venezia Giulia |
Vendor | Russiz Superiore |
Story | In the Friulian language, Col Disôre refers to a hill in the Russiz area. In 1648, during Napoleon’s reign, the territory was divided in two—the "Russiz Disôre" (Russiz Superiore), the oldest centre of the entire feudal settlement, mainly on the hill, and "Russiz di Sott" (Russiz Inferiore), mostly on the plains. |
Origin | Capriva del Friuli (Gorizia) |
Soil composition | Soil, consisting during the Eocene, of an alternation of marls (silts and calcareous clays) and sandstones (cemented sands). |
Cultivation system | Guyot. |
Harvest | By hand, usually the second decade of September. |
Wine making | After harvesting, the partly overripe grapes are separated from the stalks. The juice and pulp undergo cold maceration, then a gentle pressing to separate from the skins. Fermentation takes place in 15-30 hl oak barrels. |
Aging | The resulting wine is left to rest for about twelve months on the lees and one year in the bottle. |
Total acidity | 4.4 gr/L |
Residual sugar | 3.0 gr/L |
Allergens | Contains sulphites |