The different varieties chosen to produce Collazzi are hand harvested and processed separately. The bunches are further selected on a vibrating sorting table, to get rid of any extraneous items, such as ruined berries or leaves.
Fermentation in stainless steel tanks at temperatures below 30°C. is followed by maceration on the skins for 18 days.
The malolactic fermentation takes place in barriques (50% new, and 50% of second use). The wine ages in wood, for a period of 18 months, in Collazzi’s underground cellar, at a constant natural temperature of 15°C (59°F).
The elegance and aromatic complexity of Cabernet Sauvignon and Cabernet Franc, together with the opulence of Merlot and the intensity of Petit Verdot, are the main characteristics of this magnificent wine.
The first vintage of Collazzi was produced in 1999. It is available in bottles of 750 ml., 1,5 lt., 3 lt. and 6 lt..