For a long time Collio and its neighboring regions in Italy’s upper right-hand corner have been King of the Hill when it comes to Italian white wines. It started in the 1960s when Collio, which had long been known for its excellent hillside terroir, abolished the old share cropping system, which favored quantity over quality, and got a head start on many competitors in the adoption of modern temperature-controlled white wine fermentation practices.
Exceptional grapes were combined with winemaking techniques that preserved fruit and aromas. The results were some stunning mono-variety white wines — Pinot Grigio, Sauvignon Blanc, Chardonnay, and native varieties, too — that established the region’s reputation.
The Trouble with Hills
As I noted last week, Sue and I have been coming to Collio since 2000 and the wines have gotten more and more interesting — strength built on strength. But the trouble with being King of the Hill is that you must constantly defend your position against determined competitors and this has been Collio’s challenge.
Collio’s distinctive terroir is impossible to copy, but other wine regions have worked hard to reel in Collio’s early lead in vineyard and cellar practices. Now there are excellent white wines from many regions of Italy north, south, east, and west. Some of the Vermentino di Gallura wines we tasted recently in Sardinia, for example, were absolutely world class.
And of course there are competitors from all over the world to be considered starting of course with New Zealand, which was only a fly speck on the world wine map back in the 1960s. There is a lot of competition today for the title of King of the White Wine Hill.
Collio’s challenge is ironically made more difficult today because of its focus on mono-variety wines. Pinot Grigio was easy to understand in the early days compared with wines identified by appellation. That was an advantage. But today there are Pinot Grigio (and Sauvignon and Chardonnay) wines from all over the world and the Collio brand is perhaps overshadowed in New World consumer minds, which often focus on grape variety more than region.
The focus on grape variety unexpectedly puts Collio in directly competition with New Zealand, California, Australia, France, and a host of other regions. The advantage of a hilltop position is diminished. The fact that Friulano, the region’s signature native wine grape, has been serially rebranded (Tocai, Tocai Friulano, Friulano) under orders from the intellectual property police hasn’t helped.
So Collio is facing increased competition from other parts of Italy and other parts of the world. There is also more competition within Friuli itself. We heard reports of massive new plantings out on the plains that threaten to flood the market with cheaper wines and drive down precious margins. They won’t be Collio appellation wines, but they will still compete. Yikes!
There are as many responses to the the increased competition as their are growers and producers. One important initiative is Collio Bianco, a signature white wine blend that producers hope can help establish the region’s brand more concretely in consumers minds. Think Collio (not just the grape varieties) for exceptional white wines .
The official definition of Collio Bianco has evolved. Once this wine was a simple field blend. Then it because a loosely regulated blend of native grape varieties that was noteworthy for its lack of distinctiveness. Kitchen sink wine, made with leftovers not used in the favored varietal bottlings.
More recently Collio Bianco was been defined as a white blend made from just about any mixture of native and international grape varieties. The idea is to give winemakers freedom to make the very best wines and have them bear the Collio label and fly the region’s flag.
A special bottle shape was created to further distinguish this wine from others on the shelf. What do you think? The longer, thinner neck requires a special cork. Choosing this bottle (it is a voluntary program and the special bottle is not required) is a commitment to promoting the region’s brand as well as the individual producers’ products.
One Blend to Rule Them All?
Our hosts arranged for our press group to taste 24 examples of Collio Bianco. Vintages ranged from a 2013 (Primosic Klin — it was spectacular) to several 2018s (bottled earlier than usual especially for Vinitaly and maybe not at their very best when we tasted them).
Some of the blends focused on the native grape varieties. Gradis’ciutta, for example, presented a Friulano, Malvasia, Ribolla Gialla blend. Others producers combined native and international grapes. Venica & Venica’s Tre Vigne blended Friulano, Chardonnay, and Sauvignon. Ronco Blanchis blended Friulano, Malvasia, Sauvignon, and Chardonnay. Marco Felluga’s Molamatta combined Friulano, Pinot Bianco, and Ribolla Gialla. It was, as you might guess, a pretty interesting experience, especially since we tasted the wines blind.
The question now is what is Collio Bianco and can it bear the weight of expectations? The wines we tasted showed high quality but, given that they come from different producers, sub-regions, and vintages using different grape combinations, we struggled to find any other defining characteristic. And I guess that was the point of the exercise. Only after the fact did I realize why the tasting was titled “Characterized by not being characterized.”
So Collio Bianco wines have quality and they are diverse. Each is a bit different from the rest and consumer experimentation is richly rewarded. This is surely something, especially since the wines from some other regions sometimes seem to all taste alike. But is it enough? I’m not sure.
The good news is that many Collio producers recognize that the challenge of being King of the Hill and they have determined that quality and distinctiveness is the right response. The region also benefits from a consorzio organization with strong leadership and, just as important, pretty good follower-ship — not something that we always find. The greatest mistake would be to rest on past accomplishments, ignoring the competition’s gains, or to think in terms of quantity instead of quality. That’s the fast track from the top of the hill to the bottom.
Mike: The first mistake is having all the proprietary names – they should ALL agree to call their wines “Collio Bianco” and identify the blend on the back label. The myriad of special blends will not increase the recognition of Collio if they all go their own ways…. but then again, that’s always been the Italian wine tradition!
The only real question that needs to be answered from a business perspective is…are you delivering something that consumers want and can recognize will address their desires. We Somms love diverse experiences, but I believe mainstream or enthusiast wine consumers want to buy wine that will repeatably meet their palate satisfaction or at least ego satisfaction. Creating a new Brand Collio Branco without any taste/structure standardization, I do not believe will address those desires but a Special bottle shape I think is a great first step assuming the bottle fits into standard storage shelves.
Lucky you Mike to be in such a great part of the world. I am not sure that a generic all encompassing white wine category is a great statement – seems a little too much like Muscadet or Chianti – note both had the bottle idea. I worked a harvest in Brda on the Slovenian side but know Cormons and Cividale and have been impressed with these wines since the 90’s .
I actually think their unique small producer identity just needs to be re-inforced ,the area is hugely attractive. I was particularly impressed when a little place like Prepotto organised its winery group.
Refosco is a fantastic wine which needs more recognition and also Cab Franc is great in this area. I even remember a white made from merlot which was a knock out – which was a good example of their white wine skills and imagination !
“But today there are Pinot Grigio (and Sauvignon and Chardonnay) wines from all over the world…” This is an important point, that more old world producers should think about when considering varietal labeling. Perhaps (at least in the US market) you expand familiarity and potential consumer market, but you also dramatically expand the supply of directly comparable competitors.