Collavini Ribolla Nera IGT 2021

Colavini Ribolla Nera IGT is a medium-bodied red wine from the Friuli region of Italy, crafted from the indigenous Ribolla Nera grape. This wine offers inviting aromas of red berries, black cherry, and a hint of herbs. On the palate, it is well-structured with smooth tannins and a lively, refreshing acidity that balances its rich fruit profile. Its finish is clean, lingering, and expressive of the unique terroir of Friuli.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Fresh
Grape Varietal: Ribolla Nera
Tastes Like: Comparable to a Pinot Noir, with red berries, black cherry, and a touch of herbs, offering a smooth and lively finish with vibrant acidity.
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: IGT (Indicazione Geografica Tipica)
Region: Friuli Venezia Giulia, Italy
Terroir: Clay and gravel soils, influenced by the cool climate of the Friuli region, providing freshness and balance to the wine.

Colavini is a well-established winery in Friuli, known for its focus on quality and indigenous grape varietals. The estate produces wines that authentically reflect the region’s unique terroir, combining modern techniques with respect for tradition to create wines with depth and character.

Red Meat: Grilled steak or lamb, pairing well with the wine’s smooth tannins and rich berry profile.
Poultry: Herb-roasted chicken or duck, complementing the wine’s freshness and berry notes.
Vegetarian: A roasted vegetable medley or wild mushroom risotto, accentuating the wine’s earthy complexity.
Game: Roasted pheasant or quail, which pairs beautifully with its balanced acidity and red fruit character.

Aged Gouda: Nutty and caramelized, enhancing the wine’s fruit-forward nature.
Fontina: Soft and creamy, providing a nice contrast to the wine’s fresh acidity.
Brie: Rich and smooth, balancing the wine’s vibrant red fruit and herbal notes.
Fresh Goat’s Cheese: Tangy and bright, pairing well with its lively freshness.

Risotto ai Funghi (Mushroom Risotto)

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups vegetable stock
• 1 cup dry white wine (preferably from Friuli)
• 200g mixed wild mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pan, heat olive oil over medium heat and sauté the onion and garlic until softened, about 3–4 minutes.
2. Add the rice and cook for 1–2 minutes, stirring to lightly toast it.
3. Pour in the wine and let it absorb into the rice.
4. Gradually add the stock, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.
5. Meanwhile, sauté the mushrooms in a separate pan until tender and browned, about 5–7 minutes.
6. Stir in the cooked mushrooms, Parmesan cheese, and adjust seasoning with salt and pepper.
7. Serve the risotto warm, garnished with fresh parsley, alongside a glass of Colavini Ribolla Nera IGT 2021 for a harmonious pairing.