The different varieties of grapes used for the production of “Collazzi”, Cabernet Sauvignon, Cabernet Franc, Merlot and Petite Verdot, are harvested and vinified separately. The bunches are selected by hand on the vibrating selection table to eliminate any small foreign body, such as ruined grapes or leaves. The fermentation in stainless steel tanks at temperatures below 30°C is followed by a period of maceration for 18 days. The malolactic fermentation takes place in barriques (50% new, 50% second passage).
The 18-month long refinement in wood takes place in Collazzi’s underground cellar, at a natural temperature of 15°C, with a further 12 month refinement in the bottle. The first vintage produced was 1999. “Collazzi” presents itself with a beautifully intense ruby-red color, enveloping and silky to the palate, elegant and precise, with a persistent and compelling finish.


The malolactic fermentation takes place in barriques (50% new, 50% second passage), and the 18-month long refinement in wood takes place in the cellar of Collazzi, at a natural temperature of 15°C, with a further 12 month refinement in the bottle. The first vintage produced was 1999. Collazzi presents itself with a beautifully intense ruby-red color, enveloping and silky to the palate, elegant and precise, with a persistent and compelling finish.