ANALYTICAL DATA
Alcohol (% vol):	14,00
Residual sugar:	dry
Vintage:	2006

Other Vintages

2004 2005 2006

Red Wines

Livio Felluga

Sossó

Vertigo

Rosso

Refosco dal Peduncolo Rosso

White Wines

Livio Felluga

Print wine profile

Livio Felluga

Refosco dal Peduncolo Rosso

DESCRIPTION

Native Friulan varietal with a long tradition. In his 1390 "Annals of Friuli" Di Manzano writes ".. the Roman ambassadors offered twenty igastariis (vessels used as measurement during the time) of Refosco to the Dominican general..".

WINE PROFILE
Variety:	Refosco dal Peduncolo Rosso

Denomination:	Colli Orientali del Friuli

Designated zone:	D.O.C.

Area of production:	Rosazzo

Soil type:	Marl and sandstone flysch of Eocene origin

Grape:	Refosco dal Peduncolo Rosso

Vine training system:	Guyot

Pest control:	Low environmental impact integrated pest management

Harvest period:	early October

Harvest method:	Manual

Vinification:	The bunches were carefully destemmed and the fruit was then crushed. Fermentation was carried out with maceration on the skins at controlled temperatures, in stainless steel containers. The juice was pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins. Pressing was carried out after fermentation.

Ageing:	The wine is racked into small French barriques where it aged for roughly 12 months. The bottled wine was aged in temperature-controlled binning cellars for a minimum of four months.

Sensory characteristics:	Appearance: intense ruby red, almost impenetrable with violet hues Nose: complex, elegant, very intense and articulate; aromas of black cherry and prunes, sensations of small black fruits integrated into notes of ferns, moss, Marasca cherry, tobacco, maple wood and sweet spices. Palate: full, mouth-filling, austere, with dense tannins integrated into a presence of sweet fruit. Good fluidity balanced with a pleasant acidity; long aftertaste marked by notes of currant, fig, cherry and a recall of clove.

Serving suggestions:	Red meats, roasts, feathered game and mature or moderately mature cheeses.

Serving temperature:	17 - 18 °C