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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
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.
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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: |
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 2006. The bottled wine was aged in temperature-controlled binning cellars for a minimum of two months. |
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| Sensory
characteristics: |
Appearance: straw yellow with golden hues
Nose: intense, ample and complex with notes of wild rose and orange blossom, tropical fruit, citrus and apricot
Palate: full bodied, elegant, good acidic balance; excellent retro-nasal aromatics; soft and persistent aftertaste with spicy notes of citrus, peach and apricot.
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| Serving suggestions: |
A particolarly good match for fish, seafood starters, risottos
and baked vegetables. |
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| Serving temperature: |
12 - 14 °C |
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