Tenuta Stella: Collio’s Small Treasure with World-Class Taste

Having visited Collio a few years ago, it was a pleasure to participate in a virtual tasting of wines from Tenuta Stella, a winery in the region. Our guide that day was Erika Barbieri, oenologist, who is not only the winery’s export manager but, along with her husband, Alberto, is the manager of the winery in general. She shared Tenuta Stella’s story as we swirled and sipped three outstanding wines (sent as samples) produced by this jewel.

Owner Sergio Stevanato, a successful international businessman, satisfied his passion for the region and wines of Collio in 2009 when he acquired Tenuta Stella. The ownership was also an homage to his childhood during which he visited Collio with his grandfather in order to purchase bulk wine. 2010 was the first vintage with bottling in 2011; Erika Barbieri has been at Tenuta Stella since that time.

Beautiful Collio is in the Province of Friuli-Venezia-Giulia

Collio is a vast hilly region located at one end of the Friuli Plain, where gentle slopes of vineyards, woods, and small villages follow one after another. Recognized as one of the most prestigious regions in Italy and the world for its production of unique, high-quality wines, Collio boasts a unique terroir.

Tucked into the far northeast corner of Italy, the region of Collio is a curve of bright and sunny hills, slopes and terraces amidst the region of Friuli-Venezia-Giulia, on the border of Slovenia and between the Julian Alps and the Adriatic Sea. To the north is the town of Prepotto, to the west is Cormons and in the east is Gorizia. On the map below, DOC Collio is shaded green at #3.

Collio enjoys a mild climate with summers that are hot but not stifling, and winters that are cold and often rainy; this year’s month of May was the wettest since May 1973, shared Erika Barbieri.

White wine grapes, for which Collio is known, are grown on hills and slopes between the nearby Alps and the Adriatic Sea about 12 miles away. These slopes, formed during the Eocene period, are composed of layers of sandstone and loam rock that once were the ocean floor. Thanks to warm currents from the Adriatic Sea, grapes are kept dry and the mountains to the north protect the region from cold winds.

A micro-climate with winds sweeping through the vineyards to cool the grapes after a warm sunny day and broad diurnal temperature shifts combine with the mineral-rich “ponca” soil of marl and sandstone. The Ponca soil offers elements of minerality and salinity to the wines. In essence, these elements provide a prime environment for a range of varieties to flourish.

Indigenous grapes include Malvasia, Ribolla Gialla, Friulano (formerly known as Tokaj Friuliano) and Picolit, a sweet grape. International varieties such as Pinot Grigio, Chardonnay, Pinot Bianco, Muller Thurgau, Riesling, Sauvignon Blanc, and Traminer are cultivated, too. Red grapes Merlot, Pinot Nero, and Cabernet Franc are a few varietals that comprise a small percentage of the total production.

Find Tenuta Stella in a “Wild and Beautiful” Area of Collio

Erika Barbieri explained that Tenuta Stella is in Dolena del Collio, a small village in the northern part of the appellation. It is “one of the wildest ones” and it is “a very beautiful place right on the border near Slovenia.” The estate is 220-270 meters above sea level and about 40 kilometers to the Adriatic Sea. All in all, land is 38 hectares with 14 hectares under vine and the remainder woodlands.  Goals are to restore more parcels and “reach 70 hectares and a total production of up to 80K bottles; now Tenuta Stella produces 50K bottles per year.” Farming is organic and sustainable with no use of pesticides or chemical fertilizers. For more about the ecosystem at Tenuta Stella, please click HERE.

Three Notable Selections from Tenuta Stella

“Our goal is to produce a wine that you can drink easily with or without food,” shared Erika Barbieri. After tasting these unique, fresh, and elegant wines, that goal has already been met!

Our first wine was Friulano 2023 Collio DOC ($24). Formerly known as Tocai Friulano, this native grape is the region’s flagship white variety. Wines of Friulano are known for their floral and fruity aromas, with notes of almond leading to a slightly tart finish. On the nose of this particular wine, I found aromas of lemon, sweet florals, lime, honeysuckle and bright citrus. The palate burst with flavors of citrus, snappy green apple, almonds, and lime peel with racy acidity and a lingering finish. Barbieri stated, “I think this wine is the most representative wine of the cellar. It is the only wine that we make in only stainless steel tank.” Just delicious.

Malvasia is a white grape variety grown in Collio, too. It produces aromatic wines with floral and fruity characteristics. Barbieri remarked that “Malvasia is the wine that we think is more full of body. It is the wine that you can pair with main courses and is one of the most expressive during that experience.” Malvasia 2023 Collio DOC ($27) was just that. I found aromas of orchard fruit, grilled pineapple, toasted peaches, and dried yellow florals. Bright acidity on the palate was the frame for flavors of ripe citrus, juicy pineapple and dried apricot. The finish offered refreshing notes of minerality. This beauty was aged in both steel and French oak tonneaux for ten months before bottling.

Our final wine was Sdencina Rosso 2021 Collio DOC ($27), a blend of estate grown, indigenous red varietals, Schioppettino and Refosco dal Peduncolo Rosso. Aged in French oak barrels and barriques for twenty months before bottling, intense aromas of herbs, dried leaves, ripe cherries, and subtle notes of pepper and balsamic were enticing. On the lush palate, firm tannic structure and moderate acidity provided the foundation for flavors of plums, sundried tomatoes, olives and balsamic. Balanced with plenty of structure, this was a perfect pizza night wine.

Those at Tenuta Stella are waiting for you in Collio with an array of experiences to satisfy everyone’s palate and curiosity. Will I see you there? Hope so!

Cheers! ~ Cindy