Collio to launch its own white wine from native grapes. After controversy, the Consortium concedes to dissidents’ demands

by Vittorio Ferla 

Slowly but surely, change is coming. In the future, Collio could produce an “institutional” white wine made from Friulano, Malvasia Istriana, and Ribolla Gialla grapes. At a meeting on 10 December, the Collio Consortium, led by David Buzzinelli, initiated a process to amend its production guidelines. Central to the debate is the long-discussed issue of a Collio Bianco made exclusively from native grapes, a topic that has stirred emotions among producers in recent months.

This debate was extensively covered by Gambero Rosso in recent weeks, first by gathering opinions from Fabijan Muzic and Alessandro Dal Zovo, director of the Cantina Produttori di Cormòns. These two pioneers support a shared label that prominently highlights native grapes, though the proposal has been met with resistance from many other producers. Later, Gambero Rosso featured Robert Princic, owner of one of the region's historic wineries, who suggested the introduction of a Gran Selezione classification into the guidelines. This solution could satisfy all parties by elevating native grapes while adhering to established rules and consortium dynamics.

The Collio Consortium rises to the challenge of the dissidents

The consortium’s statement following the debate diplomatically framed the issue as the “creation of a new category of white wine.” However, the proposed changes are significant. The board announced the establishment of a technical committee to develop a new category of white wine to be included in the production guidelines. This wine will be made exclusively from Tocai Friulano, Ribolla Gialla, and Malvasia Istriana. The committee will determine the wine’s characteristics, blending proportions, and name.

Although the language of the statement is measured, reflecting the decorum of an institutional body, it unmistakably addresses the controversy initiated by about ten producers advocating for Collio wines made solely from these three native grape varieties, which they believe best represent the region’s identity.

By involving the entire assembly of members in the decision-making process, the consortium has effectively embraced the dissidents’ challenge. The motion to initiate the changes received 3,974 votes, with only 138 abstentions and no opposition. This means 97% of the consortium’s membership is ready to discuss and find a solution. “The voting results reflect our shared commitment to growth that blends tradition and innovation. Collaboration among members is key to tackling future challenges and showcasing the best of the Collio denomination,” said President David Buzzinelli.

Approval for macerated wines

The changes don’t stop there. The technical committee has also proposed the introduction of a “Wine from Macerated Grapes” classification within the guidelines. This would apply to wines obtained through at least seven days of fermentation maceration. According to the statement, this new category aims to reduce ambiguity in evaluations and standardise practices through criteria such as colour classification using the Pantone scale and appropriate volatile acidity profiles. This would enhance clarity and transparency for consumers.

This proposal also received strong approval, with 72% voting in favour (2,966 votes), 733 against, and 413 abstentions.

A major Collio event in October 2025

Finally, the assembly decided to establish an annual institutional event dedicated to Collio, celebrating a different grape variety each year. The inaugural event is scheduled for the weekend of 25-26 October 2025 and will spotlight the Friulano grape, offering tastings of past vintages, current wines, and samples still in the ageing process.

For director Lavinia Zamaro, the event represents “a great opportunity to consolidate Collio’s prestige by creating an annual occasion to showcase our region and its iconic grape varieties.”