This is not simply a wine from Eugenio Collavini's cellar. This is the very symbol of the Friuli winery. It is the product that has inspired many winemakers, in the hope of finding a valid "territorial" alternative to Prosecco. It is made from pure Ribolla Gialla grapes, carefully selected to preserve aromaticity and freshness, but above all transformed with the so-called "Metodo Collavini". After an initial fermentation, partly in steel and partly in barriques, the base wine is re-fermented in large horizontal autoclaves. At the end of this second fermentation, however, the wine is not immediately bottled but continues with a phase of maturation "sur lie", i.e. on its own noble lees, for a period of "never less than 30 lunar cycles". At that point, at least another 12 months in the bottle are required to complete the long ageing process. Excellent as an aperitif, Ribolla Brut is extremely versatile and suitable for a thousand occasions. Also for the whole meal, properly paired with delicate fish or shellfish dishes.