Other Vintages
Red Wines
Livio Felluga
White Wines
Livio Felluga
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Livio FellugaVertigo
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DESCRIPTION
The blending of varietals in Vertigo serves two purposes. Merlot, which has been traditionally used in Friulan viticulture, forms a link between Friuli and the rest of the world. Cabernet Sauvignon adds balance and complexity to the wine, giving Vertigo structure and aging potential.
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| WINE PROFILE |
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| Variety: |
Merlot - Cabernet Sauvignon |
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| Denomination: |
Indicazione Geografica Tipica "Venezia Giulia" |
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| Soil type: |
Marl and sandstone flysch of Eocene origin |
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| Grape: |
Merlot - Cabernet Sauvignon |
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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 October |
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| Harvest method: |
Manual |
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| Vinification: |
The grapes are carefully destemmed and the fruit is then crushed. Fermentation is carried out with maceration on the skins at controlled temperatures in stainless steel containers. The juice is pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins. The wine is then racked. |
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| Ageing: |
Maturation in stainless steel and small barrels of French oak lasts for 12 months. The bottled wine is normally aged in temperature-controlled binning cellars for a minimum of four months. |
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| Sensory
characteristics: |
Appearance: intense ruby red with lively hues.
Nose: intense, fruity and spicy; aromas of cherries, red pepper, currant, blackberries and blueberries integrated into sweet spices, liquorice and moss.
Palate: full-bodied, soft and well-structured; sweet tannins are well balanced with the acidity and the intensely fruity and spicy aftertaste.
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| Serving suggestions: |
Savoury pasta or rice dishes, grilled or stewed meat, beef, roast pork, lamb and goat, or moderately mature cheeses. |
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| Serving temperature: |
16 - 18 °C |
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