ANALYTICAL DATA
Alcohol (% vol):	13,00
Residual sugar:	dry
Vintage:	2010

Other Vintages

2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012

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. Pinot Grigio favours cooler climates and finds its ideal habitat on the hillsides. Livio Felluga's vinification technique gives 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.

Awards:
- "I Vini di Veronelli 2012"- Luigi Veronelli: "3 stars"

WINE PROFILE
Variety:	Pinot Grigio

Denomination:	Colli Orientali del Friuli

Designated zone:	D.O.C.

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 grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must fermentes in temperatured controlled stainless steel tanks.

Ageing:	After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.

Sensory characteristics:	Appearance: straw yellow with light golden hues Nose: extremely elegant, penetrating, crispy and complex, with evident notes of jasmine, and magnolia; hints of white peach, apricot, orange peel, pear, golden apple, cantaloupe, wild rose and mint; mineral and spice components well integrated. Palate: elegant, tense, vibrant, with good balance; great and persistent aromatics.

Serving suggestions:	A particolarly good match for fish, mollusc appetizers, risottos and baked vegetables.

Serving temperature:	12 - 14 °C