Collefrisio
Award Winning Wines

A Wine Passion

“Our idea of wine is home soil, healthy grapes and well cared for vines. These elements allow for the creation of a wine fully reflecting its local characteristics.”

Collefrisio is a young, forward thinking company located in the Chieti province of Abruzzo where the temperature is warm during the day and cool in the evening. This area is traditionally well known for the Montepulciano grapes which thrive in this climate.

Montepulciano and Pecorino grapes are grown in red clay soil in a microclimate determined by the mountains and the valley.

Full bodied style, subtle tannins and great fruit

Montepulciano and Pecorino grapes are cultivated in the Valle del Moro vineyard (12ha) located at the base of the Maiella mountains down to the sea and in the stony soils of the Morrecine vineyard (12ha) located on a hill caing the sea.

  • Appassimento

    GRAPES / 60% Montepulciano d’ Abruzzo, 20% Sangiovese, 20% Merlot.

    GRAPE HARVEST / Second decade of October for Montepulciano and Sangiovese, second decade of September for the Merlot.

    AVERAGE PRODUCTION PER HECTARE / 50 hl.

    VINIFICATION / The grape has a drying period on the vines, then we have the pressing and separation of the stalks and quite long aging on the skins. The aging is done in stainless steel tanks at controlled temperature.

    TASTING / Ruby red colour with violet reflections. The bouquet shows aroma of rose hips and violet, liquored red fruits and mature plum, light spiced hints. Complex wine with great structure, round and velvet. Good persistence.

  • Cerasuolo

    GRAPES / Montepulciano d’Abruzzo 100%

    GRAPE HARVEST / First week of October

    VINIFICATION / Maceration at low temperature upon grapes, removal from the stalks and controlled temperature alcoholic fermentation in stainless steel.

    TASTING / Intense cherry red colour with pink relfelctions. Nice fruity scents, with red fruits, wild strawberry, cherries and black cherry. Very good structure, balanced fresh and persistent

  • Confronto Bianco

    GRAPES / Pinot Grigio and Pecorino.

    GRAPE HARVEST / Around first ten days of October.

    AVERAGE PRODUCTION PER HECTARE / 40 hl.

    VINIFICATION / Maceration at low temperature upon grapes removal from he stalks and controlled temperature alcoholic fermentation in stainless steel.

    TASTING / Straw-like yellow colour with green reflections. Fruity scent, containing hints of apple, banana, camomile and mulberry. Well balanced and very persistent.

  • Confronto Rosso

    GRAPES / Montepulciano d’Abruzzo, Primitivo di Manduria.

    GRAPE HARVEST / Second half of October for Montepulciano and second half of September for Primitivo.

    AVERAGE PRODUCTION PER HECTARE / 40 hl.

    VINIFICATION / Long maceration of the grape in stainless steel. After we have 10 months of aging in bottle.

    TASTING / Intense ruby red colour. Fruity, with hints of plum, berries and marasca cherry. Slightly spicy. Complex and full-bodied wine, also soft, velvety and very persistent.

  • Filaré Montepulciano

    GRAPES / 100% Montepulciano d’Abruzzo.

    GRAPE HARVEST / Middle of October.

    AVERAGE PRODUCTION PER HECTARE / 70 hl.

    VINIFICATION / 15-20 days of maceration on the grape skin. The aging is done in stainless steel.

    TASTING / Ruby red colour with violet reflections. Intense fruity scent, containing hints of slightly spicy cherry plum. Nice structure and well balanced.

  • Filaré Rosato

    GRAPES / 100% Montepulciano d’Abruzzo.

    GRAPE HARVEST / First week of October.

    AVERAGE PRODUCTION PER HECTARE / 70 hl.

    VINIFICATION / Maceration at low temperature upon grapes removal from the stalks and controlled temperature alcoholic fermentation in stainless steel.

    TASTING / Cherry red colour with pink reflections. Nice fruity scent, containing hints of cherry and cherry plum. A fresh, fragrant and lasting taste, well balanced and with good structure. The fruitage is well integrated with the olfactory sensation.

  • Filaré Trebbiano

    GRAPES / 100% Trebbiano d’Abruzzo.

    GRAPE HARVEST / Last ten days of September.

    AVERAGE PRODUCTION PER HECTARE / 80 hl.

    VINIFICATION / Maceration at low temperature upon grapes removal from the stalks and controlled temperature alcoholic fermentation in stainless steel.

    TASTING / Straw-like yellow colour with green reflections. A strong fruity scent, containing hints of pear, peach and tropical fruit. A fresh and lasting taste, well balanced and with good structure.

  • In & Out

    GRAPES / 100% Montepulciano d’Abruzzo.

    GRAPE HARVEST / Last ten days of October.

    AVERAGE PROUDCTION PER HECTARE / 35 hl.

    VINIFICATION / Long maceration on the grape skin. The aging is done in barrique for 24 months and then in bottle for 10 months.

    TASTING / Dark garnet-red colour with purple hues. The bouquet shows aromas of berries, pomegranate, violet, black truffle with hints of spices. On the palate is soft, velvety, with a great elegance and very persistent.

  • Le Cave Brut

    GRAPES / 80% Chardonnay, 20% Pinot Nero.

    GRAPE HARVEST / Harvesting at two different points of maturation.

    VINIFICATION / Maceration at low temperature. Complete mining of the must and controlled temperature fermentation in stainless steel.

    PROCESSING / Processing and aging on the yeasts in the bottle for at least 36 months.

    TASTING / Crystalline straw yellow colour with golden reflections, fine and persistent perlage. A strong white fruity notes with hints of exotic fruit, bread crust and toasted almonds. Well-balanced, fresh and very persistent.

  • Le Cave Rosé

    GRAPES / 100% Pinot Nero.

    GRAPE HARVEST / Harvesting at two different points of maturation.

    VINIFICATION / Maceration at low temperature. Complete mining of the must and thermally controlled fermentation in stainless-steel vats.

    PROCESSING / Processing and aging on the yeasts in the bottle for at least 36 months.

    TASTING / Crystalline pink colour with golden rose reflections, fine and persistent perlage. The bouquet shows aromas of berries, slight scents of rose hips and tuberose with mineral notes, bread crust, pastries and toasted almonds. Well balanced, fresh and very persistent.

  • Morrecine Montepulciano

    GRAPES / 100% Montepulciano d’Abruzzo.

    GRAPE HARVEST / Middle of October.

    AVERAGE PRODUCTION PER HECTARE / 65 hl.

    VINIFICATION / Long maceration on the grape skin. Aged in stainless steel.

    TASTING / Intense ruby red colour with violet reflections. Berries fruity scent, cherry and black cherry in brandy. A well balanced and persistent taste.

  • Mostocotto

    GRAPES / 100% Montepulciano d’Abruzzo.

    PRESENTATION / Mostocotto (cooked must) is a traditional product of the whole Abruzzo region. Following the tradition the grape used is Montepulciano. The preparation procedure has different steps and starts with a normal pressing of the grape, using the same techniques used for the wine preparation. The must obtained is then filtered to be separated from the grape skin and pips. After that the musts starts the cooking. Once it reaches the boiling points, the must is left over a low flame until it gets thickened (normally around 8 hours). At the end the cooked must volume is around 4 times smaller and it’ s ready to be bottled. This procedure is part of the oldest Abruzzo agriculture traditions. In fact it is used since always as one of the most important ingredients of all our typical sweets. Moreover the Mostocotto can be also used as dressing for salad and fruit salad too, also as pairing for seasoned cheeses and grilled meat.

  • Pinot Grigio

    GRAPES / Pinot Grigio.

    GRAPE HARVEST / First ten days of September.

    AVERAGE PRODUCTION PER HECTARE / 70 hl.

    VINIFICATION / Maceration of the grapes at low temperature, then undergo a soft pressing. The obtained must is fermented in stainless steel tanks under controlled temperature.

    TASTING / Straw yellow. On the nose delicate white peach notes and hints of citrus. Good structure and persistence.

  • Semis Bianco

    GRAPES / Trebbiano, Falanghina, Pecorino.

    GRAPE HARVEST / First half of October.

    AVERAGE PRODUCTION PER HECTARE / 35 hl.

    VINIFICATION / After crushing grapes make a maceration at low temperature, then undergo a soft pressing. The obtained must is fermented in barrique for 12 months.

    TASTING / Straw yellow with golden highlights. On the nose intense notes of peach, apricot jam, faded yellow roses, honey and vanilla with a finish of bread crust. Complex wine with good structureand very persistent.

  • Semis Montepulciano

    GRAPES / 100% Montepulciano d’Abruzzo.

    GRAPE HARVEST / First ten days of November.

    AVERAGE PRODUCTION PER HECTARE / 30 hl.

    VINIFICATION / Long maceration on the grape skin. The aging is done in barrique for 24 months and then in bottle for 12 months.

    TASTING / Dark garnet-red colour with bluish reflections. The bouquet shows aromas of berries, blackberry, pomegranate, marasca cherry, black truffle, hints of spices, pepper and cloves. On the palate is soft, velvety, with a great structure and very persistent.

  • Sottosopra

    GRAPES / 100% Montepulciano d’ Abruzzo.

    PRESENTATION / Wine with sour cherry is a traditional product of Abruzzo region. There are different version, even including some liquor addition. In our case, we use esclusively our Montepulciano d’ Abruzzo, which we just add some Sour Cherry syrup.

    COLOUR / Deep ruby colour with amaranth reflections.

    NOSE / Very intense, with red fruits and cocoa hints.

    TASTE / Very elegant and smooth, pleasant and fresh with nice acidity and well balanced.

    PAIRING / Great with pastries, chocolate cakes and fruit pies. Also nice with veined cheeses. To be served chilled.

  • Vignaquadra Falanghina

    GRAPES / 100% Falanghina.

    GRAPE HARVEST / Final ten days of September.

    AVERAGE PRODUCTION PER HECTARE / 60 hl.

    VINIFICATION / Maceration at low temperature upon grapes removal from the stalks and controlled temperature alcoholic fermentation in stainless steel.

    TASTING / Straw-like yellow colour with green reflections. An intense fruity scent, containing hints of banana, strawberry and citrus fruit with a backdrop of green tea. Long lasting taste.

  • Vignaquadra Montepulciano

    GRAPES / 100% Montepulciano d’Abruzzo.

    GRAPE HARVEST / Last week of October.

    AVERAGE PRODUCTION PER HECTARE / 55 hl.

    VINIFICATION / Long maceration on the grape skin for about 15-20 days. Aged in steinless steel, followed by a partial aging in oak barrels.

    TASTING / Ruby red colour. Intense fruity scent, containing hints of spice, cherry plum and jam. Well balanced wit a long lasting taste.

  • Vignaquadra Passerina

    GRAPES / 100% Passerina.

    GRAPE HARVEST / End of September.

    AVERAGE PRODUCTION PER HECTARE / 60 hl.

    VINIFICATION / Maceration at low temperature upon grapes removal from the stalks. Follows a thermally controlled alcoholic fermentation in stainless steel.

    TASTING / Staw-like yellow colour with green reflections. Citrus aromas, bergamot, white flowers typical of the mediterranean area. Good acidity, persistent on the nose.

  • Vignaquadra Pecorino

    GRAPES / 100% Pecorino.

    GRAPE HARVEST / Last ten days of September.

    AVERAGE PRODUCTION PER HECTARE / 60 hl.

    VINIFICATION / Maceration at low temperature upon grapes removal from the stalks and controlled temperature alcoholic fermentation in stainless steel.

    TASTING / Straw-like yellow colour with gold reflections. A strong green tea and peach scent. A well balanced and lasting taste.