What kind of wine is Russiz Superiore Collio Sauvignon?

Russiz Superiore Collio Sauvignon. Collio Goriziano is the catch-all appellation name for a fleet of wines made in the heart of the Italian province of Friuli-Venezia Giulia, ranging from international varieties such as Sauvignon Blanc, Chardonnay and Cabernet Franc to more localized varieties like Tocai Friulano, Refosco and Picolit.

What kind of wine is Collio Goriziano made of?

Collio Goriziano is the catch-all appellation name for a fleet of wines made in the heart of the Italian province of Friuli-Venezia Giulia, ranging from international varieties such as Sauvignon Blanc, Chardonnay and Cabernet Franc to more localized varieties like Tocai Friulano, Refosco and Picolit.

Which is the best brand of Sauvignon blanc?

What are popular brands of Sauvignon Blanc? Kim Crawford and Whitehaven are popular Sauvignon Blancs from New Zealand, Duckhorn is a great one from California, Bougrier makes a standout one in the Loire Valley of France, Yellow Tail makes a popular Australian one—the list could stretch on for miles!

What kind of wine is Russiz Cabernet Franc?

The 2017 Russiz Superiore Cabernet Franc, also from the Collio DOC. This wine took a day before I could truly appreciate it: fresh red-fruits aromas and lively cranberry-herbal-mineral flavors in a dry, medium-bodied red with grainy tannins, supple texture and good concentration.

How long does it take for Russiz Superiore Riserva to mature?

The Russiz Superiore Sauvignon Riserva is aged for an unusually long time before release—over 4 years, including 3 years on the lees—so it is much richer and more complex than the average white wine. The wine is made from 100% Sauvignon Blanc, of which almost a third is barrel fermented.

What kind of grapes are used in Russiz superiore wine?

Russiz Superiore wines use only estate-grown fruit—with several native and international grape varieties, mainly white but also red. To further distinguish the Russiz Superiore line, the white wines generally have about 15–20% of the juice fermented in new oak barrels.