Nikolas Waldo 2023

Parcels in the crus of Pradis and Bosc di Sot, planted between the 1940s and 60s with Friulano, Malvasia Istriana and Ribolla Gialla all tangled together in the same rows. Nikolas picks them as they grow, stomps the whole bunches by foot and macerates a week in concrete before eleven months in old oak. The result is textbook Collio with the volume turned up: orange, full, savoury. Bottled unfiltered with barely any sulphur, then rested six months so it lands ready to drink. WHAT IT TASTES LIKE Candied citrus and orchard fruit, full-bodied and textural, with a spiced, salty finish. VIVINO SAYS Nikolas Bianco on Vivino