Attems - Frescobaldi
Collio Sauvignon Blanc Cicinis 2025
| Denomination | DOC Collio Goriziano Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | 12 months in total: ageing in French and American oak barriques (50% new, 50% second-use) and 2 months in bottle |
- Type and grape: 100% Sauvignon Blanc, Collio DOC, still white (13% vol, 750ml)
- Aroma: Notes of honey, tropical fruit and white peach, with touches of vanilla and cinnamon.
- Flavour: Fresh and enveloping, with distinct minerality, evident sapidity and a persistent finish.
- Terrain: Marl and sandstone soils in the Collio Goriziano, at 153 metres above sea level.
- Vinification: Manual harvesting, fermentation in oak and ageing for 12 months in barriques.
Description
What type of wine it is
Sauvignon Blanc Cicinis by Attems is a still white wine that elegantly interprets the Collio terroir. Distinguished by a structured style, it offers an aromatic profile that combines honey, tropical fruit, passion fruit and white peach, with nuances of toasted nuts and a pleasant mineral note. On the palate, it is fresh and enveloping, thanks to the partial malolactic fermentation. The sip reveals a pronounced savouriness, closing with a dry and very persistent finish.
Where it comes from
The grapes come from the Cicinis vineyard, located on the historic Collio Goriziano hill at an altitude of 153 metres. The rows, Guyot-trained with south and south-east exposure, sit on marl and sandstone soils of Eocene origin. This geological matrix, the result of the uplifting of ancient seabeds, infuses the wine with the minerality that characterises the finish. The Attems estate, present in the area since 1106, works constantly to enhance local pedoclimatic characteristics.
How it is produced
Production begins with a manual harvest carried out in mid-September. In the cellar, the Sauvignon Blanc undergoes partial maceration on the skins to maximise aromatic extraction. Fermentation takes place at a controlled temperature in French and American oak barrels. The partial malolactic fermentation ensures an ideal flavour balance. This is followed by twelve months of ageing in new and first-passage barrels and a final rest before being released to the market.
History and interesting facts
With roots in the Collio documented since 1106, the Attems estate, today looked after by the Frescobaldi family, passes on a prestigious tradition. The name pays tribute to the eponymous hillside vineyard located at an altitude of 153 metres, characterised by a soil of Eocene marls and sandstones originating from ancient sea beds. This precious geological heritage, masterfully interpreted by the vision of oenologist Daniele Vuerich, gives life to a wine of rare elegance, capable of enchanting the most demanding palates and obtaining the prestigious praise of critic James Suckling.
Awards
-
2025
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1506
- Oenologist: Daniele Vuerich
- Bottles produced: 725.000
- Hectares: 44
A thousand-year-old tradition that has made this winery a point of reference in the territory and that has seen Count Douglas Attems as its protagonist: he is credited with founding, in 1964, the Consorzio dei Vini del Collio, the third largest in Italy and the first in Friuli.
The history of Attems is thus intertwined with the history of Friuli Venezia Giulia itself: from the Patriarchate of Aquileia to the County of Gorizia, from the First World War to the present day.
Since 2000, Attems has been owned by the Frescobaldi family, which has preserved its historical value intact, giving it a future of innovation. Read more
| Name | Attems Collio Sauvignon Blanc Cicinis 2025 |
|---|---|
| Type | White still |
| Denomination | Collio DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Attems - Frescobaldi |
| Story | History and interesting facts With roots in the Collio documented since 1106, the Attems estate, today looked after by the Frescobaldi family, passes on a prestigious tradition. The name pays tribute to the eponymous hillside vineyard located at an altitude of 153 metres, characterised by a soil of Eocene marls and sandstones originating from ancient sea beds. This precious geological heritage, masterfully interpreted by the vision of oenologist Daniele Vuerich, gives life to a wine of rare elegance, capable of enchanting the most demanding palates and obtaining the prestigious praise of critic James Suckling. |
| Origin | Collio Goriziano, Friuli-Venezia Giulia, Italy |
| Soil composition | Marls and sandstones of Eocene origin, formed by the uplift of ancient seabeds (approximately 50 million years ago). |
| Cultivation system | Guyot |
| Plants per hectare | 6,250 plants per hectare |
| Yield per hectare | 60 quintals per hectare |
| Harvest | Manual harvest: second ten days of September |
| Fermentation temperature | 25 degrees Celsius |
| Fermentation | 15-20 days |
| Production technique | Manual harvesting; partial maceration; temperature-controlled fermentation in new French and American oak barriques; partial malolactic fermentation; 12 months' ageing in barriques (50% new, 50% second-fill) and approximately 2 months in bottle. |
| Wine making | Manual harvesting during the second ten days of September; partial maceration to extract the aromatic potential; temperature-controlled fermentation in new French and American oak barriques (15–20 days, 25 °C) with partially completed malolactic fermentation (approximately 40%); ageing for 12 months in barriques (50% new, 50% second-fill) followed by resting for approximately 2 months in the bottle before commercial release. |
| Aging | 12 months in total: ageing in French and American oak barriques (50% new, 50% second-use) and 2 months in bottle |
| Residual sugar | 17.0 gr/L |
| Allergens | Contains sulphites |