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Alcohol (% vol): 13,00
Residual sugar: dry
Vintage: 2009
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Abbazia di Rosazzo
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Livio Felluga

Abbazia di Rosazzo


Variety: Friulano - Pinot Bianco - Sauvignon - Malvasia - Ribolla Gialla
Denomination: Colli Orientali del Friuli
Designated zone: Rosazzo bianco
Area of production: Rosazzo
Soil type: Marl and sandstone flysch of Eocene origin
Grape: Friulano - Pinot Bianco - Sauvignon - Malvasia - Ribolla Gialla
Vine training system: Guyot
Pest control: Low environmental impact integrated pest management
Harvest period: First half of September, in three rounds
Harvest method: Manual
Vinification: The grapes are carefully destemmed and left to cold macerate. Next, the fruit is soft crushed. The must is then cleared by allowing it to settle and then fermented in stainless steel tanks with yeasts selected in Friuli. After three days, the wine is racked into oak casks where the alcoholic and malolactic fermentation is completed.
Ageing: The wine matures in oak casks where yeast lysis took place. In July 2010 the wine was bottled. Tertiary aromas will develop over the years to come.
Sensory characteristics:
Appearance: straw yellow with light greenish hues.

Nose: elegant, intense, compact yet complex, progressive and very persistent; the fruit, floral, spice and mineral sensations are integrated in perfect harmony. Notes of hyacinth, white peach, jasmine, apricot, lemon balm, sage, almond, vanilla, lavender, capers, rosemary, orange blossom, wild rose, marjoram, spearmint and cranberry are all intertwined; all so fused together that it makes it difficult to define them singly. Hints of brackish stone and seaweed exalt the wine’s complexity. After the glass is empty for a while, fragrances of leather, sandalwood, candied fruits and “noble rot”.

Palate: broad, harmonious and long. The attack is voluminous, silky and fresh with aromas of candied fruit and spice. The mid-palate you notice a noteworthy structure with aromas of walnut shell and pine nuts. It closes with a slightly bitter note - typical of Friulano - slightly dry and balsamic which persists and makes it a wine to pair with important dishes.

Serving suggestions: Crustacean consommé with orange zest scampi, edible flowers and celery root ravioli. Ceratonia flour vermicelli, guinea fowl, dried apples and nuts. Creamed barley with partridge, wigeon and shoveler. Oysters; fish eggs; mussels; seaweed and other brackish flavors.
Serving temperature: 14 - 15 - 16 °C
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