Russiz Superiore's flagship Collio Bianco: a barrel-fermented blend of Pinot Bianco, Friulano, Sauvignon and Ribolla Gialla. Straw-gold, with acacia, grapefruit, stone fruit and almond, a saline texture and a long, age-worthy finish.
Fermented in oak and aged a year on the lees, this Collio blend shows acacia, grapefruit and stone fruit over a saline, almond-edged palate. Vivino's 739 drinkers reach for oak, apricot and citrus most often.
The nose opens on acacia blossom and grapefruit, the signatures Russiz Superiore lists for Col Disôre, with apricot and golden apple behind. Oak fermentation adds a gentle frame of vanilla and toasted almond rather than overt wood. Vivino's reviewers most often reach for oak, apricot and citrus, which tracks the glass closely.
Grapefruit
Acacia
Apricot
Peach
Almond
Oak
Vanilla
HoneyA year on the lees gives a broad, textured palate, more weight than a typical Collio white. Stone fruit and golden apple sit against a saline, almost briny line that keeps the 13.5% alcohol fresh. The four-grape blend, Pinot Bianco and Friulano leading, builds depth without heaviness.
The finish is long and gently warm, closing on the bitter-almond note the estate flags as Col Disôre's trademark.
This is Russiz Superiore's flagship white, a barrel-aged Collio Bianco for the table rather than the aperitivo hour; Vivino's 739 drinkers rate it 4.1 and the 2017 took Gambero Rosso's Tre Bicchieri. It rewards a few years in bottle and even a decant.
Four vintages reach UK shelves, 2013 through 2022, roughly £36 to £66 a bottle across two specialist retailers. The 2021 comes from an outstanding Friuli white-wine vintage.
Scored on food versatility, value, ageing and occasion: a gastronomic, age-worthy Collio white that rewards the table more than the everyday fridge.
Textured oak-aged Collio white with acidity and salinity spanning shellfish, mushroom and pumpkin risotto and aged cheese.
A single-estate Collio flagship with Gambero Rosso Tre Bicchieri pedigree, built for the dinner table.
Oak and lees structure give unusual ageing reach for a white; the 2013 still drinks well a decade on.
At about £36 it sits at the upper-mid of the Collio Bianco band, fair for a single-estate flagship but not a bargain.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Collio Goriziano/Collio denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
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Russiz Superiore releases Col Disôre about two years after harvest. 2021 was warm and opulent in Friuli, 2020 leaner after frost and hail, and 2022 ripe despite summer drought.
A hot, dry season brought the Collio harvest forward two weeks; ripe, fuller-bodied whites of strong quality.
A warm, highly lauded Friuli vintage producing opulent, concentrated whites with the structure to age over a decade.
Solid Collio vintage; frost and hail cut yields, giving fresh, well-defined whites a touch leaner than 2021.
A cooler, classic Friuli vintage giving fresh, balanced whites. Now mature and drinking well; decant older bottles.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Russiz Superiore is a single estate in Capriva del Friuli, farmed by the Felluga family for six generations on the Collio's marl-and-sandstone ponca hills. Col Disôre is its flagship white, about 7,000 bottles a year.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Collio Goriziano/Collio is in the DOC tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Collio Goriziano/Collio falls within Friuli Venezia Giulia , covering Friuli Venezia Giulia.
Russiz Superiore grows Col Disôre on its own marl-and-sandstone ponca hillsides at Capriva del Friuli; hand-harvesting and sorting cost far more than valley-floor machine picking.
Only around 7,000 bottles are made each year, so the estate's fixed costs spread across a small run and supply stays scarce.
Fermented in oak, then about a year on the lees and a year in bottle before sale, tying up barrels, cellar space and capital for two years per vintage.
Pinot Bianco, Friulano, Sauvignon and Ribolla Gialla are each farmed and vinified separately to build the blend, more work than a single-varietal white.
At 2026 HMRC rates a still wine under 15% carries £2.67 excise duty plus 20% VAT, roughly £8.70 of tax on the £36 UK shelf price before any margin.
Released as Collio Bianco DOC rather than a trophy single-vineyard bottling, which holds it below Friuli's most expensive whites despite the estate pedigree.
Dishes that complement this wine
The wine's oak frame and saline texture bridge mushroom and pumpkin risotto, Montasio frico and delicate shellfish. Producer and Vivino drinkers both point to shellfish, sushi and aged cheese.
The oak frame and lees-built texture of Col Disôre meet the savoury depth of porcini, matching weight for weight while its salinity lifts the earthiness.
Try with: Porcini mushroom risotto · Truffle risotto · Radicchio risotto · More pairings →
The wine's golden, honeyed and almond notes echo sweet squash and saffron, while its acidity keeps a rich risotto from turning heavy.
Try with: Pumpkin risotto · Risotto alla Milanese · More pairings →
Acidity and a saline edge cut the fat of melted Montasio and mountain cheeses, a homegrown match from the wine's own Collio corner of Friuli.
Try with: Frico · Fonduta · Caciocavallo farcito · More pairings →
The briny line running through Col Disôre mirrors the sea-salt of shellfish and raw fish, and its texture stands up where a lean white would vanish.
Try with: Mussels · Nigiri Sushi · Potted Shrimp
Fresh acidity and a gentle oak frame flatter baked or grilled white fish without overwhelming it, the classic Collio table white in action.
Try with: Steamed sea bass · Miso Black Cod
Capsaicin heat flattens the wine's delicate florals and amplifies its warmth and oak, leaving the fruit hollow. Save it for milder plates.
Skip with: Pasta arrabbiata · Kerala prawn curry · Salt and pepper squid · Pairing guide →
Oak fermentation and a year on the lees give Col Disôre the structure to hold a decade. The 2013 still drinks well when decanted, almost like a red.
Peak around 2028. Best in the years above; holds without falling over either side.
Oak and lees structure give unusual ageing reach for a white; the 2013 still drinks well a decade on.
£35.96 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 7 Jun 2026, 15:52 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumCol Disôre is the flagship Collio Bianco DOC white from Russiz Superiore at Capriva del Friuli, a barrel-fermented blend of Pinot Bianco, Friulano, Sauvignon and Ribolla Gialla grown on the Collio hills of Friuli Venezia Giulia.
It is roughly Pinot Bianco 40%, Friulano 35%, Sauvignon 15% and Ribolla Gialla 10%, the four classic white varieties of the Collio.
Straw-gold, with acacia, grapefruit, apricot and golden apple lifted by a gentle oak and vanilla frame. The palate is textured and saline with a long bitter-almond finish.
Mushroom and pumpkin risotto, Friulian cheeses such as frico, shellfish and sushi. Its salinity and oak-built texture handle richer dishes than a typical crisp Italian white.
Yes. Oak fermentation and a year on the lees give it the structure to age; recent vintages drink well for a decade and the 2013 still shows beautifully when decanted.
UK retailers currently list 2013, 2020, 2021 and 2022, roughly £36 to £66 depending on vintage. The 2021 is from an outstanding Friuli white-wine year.
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