Colle Asio

Our interpretation of a widespread international grape. The short passage in french oak barriques makes this wine elegant and lasting. Its name takes ispiration from the Subasio Montain whose fresh winds convey more intensity to the typical mineral and fruity aromas such as honey, peach and violet.

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Classification: Umbria I.G.T.

Grape varieties: 80% Chardonnay 20% Grechetto

Average production per year: 7000

Altitude of the vineyards: 300 metres a.s.l.

Soil typology: stony soil of medium texture

Training system: Spurred cordon

Production per hectare: 60

Planting density: 5000 plants per hectare

Harvest period: First days of settember

Maturation and aging: In stainless steel containers. 30% of the Chardonnay is fermented in french oak barriques

Alcohol content: 14% Vol.

Colour: Intense ruby-red with a slight garnet hue

Nose: Fruity, green apple, peach skin and yellow fowers

Palate: Pleasant and persistent, slightly sapid

Food Pairing: The Viognier grape conveys elegance. I suggest it with white truffle, fish, refined cheese. It’s for connoisseurs. Wonderful fresh with appetizer. Fantastic pairing with meat terrine, white meat, galantina, but also with smoken salmon, quiche or cream cheese flan, like ricotta served with mashed pears.

Marilena Badolato

Ideal service temperature: 10-12°C