ANALYTICAL DATA
Alcohol (% vol):	13,00
Total acidity (g/l):	5,50
Residual sugar:	dry
Vintage:	2004

Other Vintages

2002 2003 2004 2005 2006 2007 2008 2009

Red Wines

Livio Felluga

Sossó

Vertigo

Rosso

Refosco dal Peduncolo Rosso

White Wines

Livio Felluga

Pinot Grigio

Print wine profile

Livio Felluga

Pinot Grigio

DESCRIPTION

This celebrated variety derives from a bud mutation of Pinot
Noir. As Pinot Grigio prefers cool climates, hillside wineyards
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.

WINE PROFILE
Variety:	Pinot Grigio

Denomination:	Colli Orientali del Friuli

Designated zone:	D.O.C.

Area of production:	Rosazzo

Soil type:	Marl and sandstone flysch of Eocene origin

Grape:	Pinot Grigio

Vine training system:	Guyot

Pest control:	Low environmental impact integrated pest management

Harvest period:	First ten days of September.

Harvest method:	Manual

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.

Ageing:	After fermentation, the wine was left on the lees in the stainless steel containers for six months. Bottling took place in March 2005. The bottled wine was aged in temperature-controlled binning cellars for a minimum of two months.

Sensory characteristics:	Appearance: yellow with golden yellow highlights. Nose: broad and complex, with flowery notes of wild roses and acacia blossom; sensations of tropical fruit, apricot. Palate: elegant and full-bodied, with a good follow-through on the finish and attractively balanced acidity; soft, lingering finish with notes of peach and ripe apricot.

Serving suggestions:	A particolarly good match for fish, seafood starters, risottos and baked vegetables.

Serving temperature:	12 - 14 °C