WHERE IS IT? Collio is located in the Friuli-Venezia Giulia region in northeast Italy.

WHY AM I GOING? Some of the best white wines in the world are produced in Collio. Collio’s temperature dramatically shifts from day to night (I packed extra layers) therefor is textbook for creating deep complex wines. The vineyards are on hillside (comfy shoes are packed) with layers of marl and sandstone (that’s the soil), that the locals refer to as ponca.

WHAT DO I EXPECT TO DRINK? I’m sure the producers will have some surprises, however based on my studies and experiences, (Let’s see if I am correct) I expect to drink:

You’ve Heard of These:

Remember with wine, not just real estate, it’s all about location, location, location! So a chardonnay from Collio will definitely taste different a California chardonnay and actually from other parts of Italy.  

Traditional styles from this area:

Chardonnay: Medium to full body and elegant and super drinkable

Pinot Bianco: Round, leveled and clean

Pinot Grigio: I can’t wait y’all! Pinot Grigio in the hands of the right producer is bright, lively and flirts with your tongue. Pinot Grigio from this area sees some skin contact and will have hints of copper color.

Sauvignon Blanc: I can’t wait to really dig into these wines. Stone fruit, floral, herbal

New to You?

Ribolla Gialla: You know I love this grape. I’ve posted a few orange / skin contact wines made from Ribolla but not from this region. These wines are focused, crispy, citrusy, and everything!

Malvasia: Think savory, rich, elegant and fresh.


I didn’t know much about the regional cuisine, so I asked my friend Goggle. Here what I found via International Wine Review:

“The food and wine of Friuli show the influence of Italian, Slavic, and Germanic cultures.  Friuli is home to the country’s best cured meats, especially, prosciutto, flavorful cheeses made from cows that graze on Alpine pasture, creamy polenta, and venison and other roasted meats. “ YESSS!!!!

On the Menu: @InternationalWineReview

Antipasta: Polenta & Pasta- Polenta is one of the staples of Friuli cuisine. The article recommended Cjarsons, a dumpling made of potato, cinnamon, raisins and herbs. Sounds good to me!

Fish & Meat- Located close to the Adriatic Sea, a wide variety of fish and seafood is available in Friuli. They recommended Brodetto di Pesce (white fish stew that’s often served with polenta).  Yes, please and thank you!

Dessert- Strucolo, region’s equivalent to Austrian strudel. Another local dessert is Gubana, a brioche-like rolled cake filled with grappa-drenched dried fruit and nuts with a dusting of cocoa powder; it’s traditionally served at Easter. Oh yes, I saved room!

Meet the producers, drink along with my on IG @shallwewine You Tube: Shall We Wine

Wine Is My Passport T-Shirt from @LotusVineWine