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Livio Felluga
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Livio Felluga
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Livio FellugaPinot Grigio
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DESCRIPTION
This celebrated variety derives from a bud mutation of Pinot Nero. As Pinot Grigio prefers cool climates, hillside vineyards are its ideal habitat. Modern vinification techniques give the wine finesse and elegance while preserving the faint coppery highlights that are Pinot Grigio’s hallmark. Without doubt, it is the best-known Friulian wine around the world.
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| WINE PROFILE |
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| Variety: |
Pinot Grigio |
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| Denomination: |
Colli Orientali del Friuli |
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| Designated zone: |
D.O.C. |
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| Area of production: |
Rosazzo |
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| Soil type: |
Marl and sandstone flysch of Eocene origin |
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| Grape: |
100% Pinot Grigio |
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| Vine training system: |
Guyot |
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| Pest control: |
Low environmental impact integrated pest management |
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| Harvest period: |
First ten days of September |
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| Harvest method: |
Manual |
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| Vinification: |
The bunches were carefully destemmed and left to macerate for a short period. Next, the fruit was soft crushed. The must obtained was then allowed to settle. The now-clarified must fermented at controlled temperatures in stainless steel tanks, where it matured for about six months. |
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| Ageing: |
After fermentation, the wine was left on the lees in the stainless steel containers for six months. Bottling took place in March 2004. The bottled wine was aged in temperature-controlled binning cellars for a minimum of two months. |
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| Sensory
characteristics: |
Appearance: yellow with intense coppery highlights
Nose: broad and complex, with flowery notes of wild roses, acacia blossom, tropical fruit and apricot;
Palate: fruity, elegant and full-bodied, with a good follow-though on the back palate and attractively balanced acidity.
Soft, lingering finish, with notes of tropical fruit.
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| Serving suggestions: |
A particularly good match for fish, seafood starters, risottos and baked vegetables. |
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| Serving temperature: |
12 - 14 °C |
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