ANALYTICAL DATA
Alcohol (% vol):	13,50
Total acidity (g/l):	6,10
Residual sugar:	dry
Vintage:	2005

Other Vintages

2004 2005 2006 2009

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. Bottling took place in April 2007. 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 lively violet hues Nose: complex, elegant, very intense and articulate; notes of red fruit with strong presence of small black berries integrated into forest understory, raw meat, sweet spices. Palate: full, mouth-filling, soft, good structure, dense tannins integrated into a presence of sweet fruit. Good fluidity balanced with a pleasant acidity and freshness; fruity aftertaste and intensely spicy.

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

Serving temperature:	17 - 18 °C