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Edi Keber Collio 2016

The Company Keber, one of the few manufacturers of this blend, has for years been engaged in the recovery of a tradition that has always characterized the best of the Collio wine production. Derived from a blend of yellow Ribolla, Tocai Friulano and Malvasia.


Expert Year Vote
Gambero Rosso 2008
Gambero Rosso 2009
Gambero Rosso 2010
Gambero Rosso 2014
Gambero Rosso 2015
Bibenda 2012
Bibenda 2013
Bibenda 2014
Bibenda 2015
Wine Spectator 2013 89
Wine Advocated 2012 91
Wine Advocated 2014 90
James Suckling 2008 3
James Suckling 2009 3
James Suckling 2010 3
James Suckling 2014 2
James Suckling 2015 2

Vintage 2016

Wine zones 30% Malvasia Istriana, 20% Ribolla Gialla, 50% Tocai Friulano

Alcol 13.50%

Format 0,75 L Standard

Straw yellow with light greenish.
As a splendid balance, it is silky on the palate and intensely mineral, very long.
At the nose offers hints of light yellow melon, pear, citrus, white flowers and almond.
It fits well with the starters, but especially with pasta dishes, soups, fish and white meat.
More details
Type Blend White
Classification DOC Collio Goriziano o Collio
Temperature 8-10
Location Zegla, south-facing.
Soil "ponka" consists of marl and sandstone.
Density 5000
System Guyot
Production The grapes are harvested by hand, are pressed whole cluster. The juice is fermented in large vats made cement, where it remains for about 5 months. The 20% is rather elevated in oak barrels of about 4 hl.
Ulteriori dettagli
More Information
Location Zegla, south-facing.
Climate N/A
Produzione annua 0
Harvest N/A
Sistema allevamento N/A
Tecnica produzione N/A
Periodo fermentazione N/A
Affinamento N/A

Address: Loc Zegla 17 Cormons (GO)

Web site:

Year of starter: 1957

Winemaker: Edi Keber

Produced bottles: 4

Hectares: 12

Situated just a stone’s throw away from the Slovenian border, Edi Keber’s 12 hectares of vineyards grow on the classic “ponka” soil, a stony, friable marl that gives the wines remarkable weight and body. Extremely poor, the "ponka" naturally stresses the vines which produce very small quantities of grapes (1 to 1.5 kg x vine) and provide a distinctive minerality, typical of the Collio region. Keber's first bottled wines date back to 1957, although his family, originally from Vienna, has made wine for 350 years. Edi deeply believes in the unique character of the Collio terroir and his objective is to make, starting with the 2008 vintage, only one white wine that will embody the tradition of the Collio by blending the three varieties that have been grown in the area since before the two great wars: Friulano, providing for body and structure, Malvasia Istriana to impart the aromatic component and Ribolla Gialla for its acidity. Edi’s young son, Kristian, follows his father’s maverick footsteps helping in every aspect of the production. The grapes are picked at their highest possible maturity levels and are then fermented and matured in old cement vats, which according to Edi, add an element of “soul” to the wine as opposed to the sterility of stainless steel.

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