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ANALYTICAL DATA
Alcohol (% vol): 13,00
Total acidity (g/l): 5,40
Residual sugar: dry
Vintage: 2002
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Livio Felluga

Vertigo

DESCRIPTION

Blending grape varieties serves two purposes. First, it reconciles the culturally acquired expectations of the local consumer with those of the international wine lover, forming a link between Friuli and the rest of the world. From a winemaking point of view, blending gives the wine balance and complexity. The polyphenols of Cabernet Sauvignon contribute structure and ageing potential to Vertigo.
WINE PROFILE  
Variety: Merlot e Cabernet Sauvignon
Denomination: Indicazione Geografica Tipica "Venezia Giulia"
Area of production: Friuli Orientale
Soil type: Marl and sandstone flysch of Eocene origin
Grape: 60% Merlot and 40% Cabernet Sauvignon
Vine training system: Guyot
Pest control: Low environmental impact integrated pest management
Harvest period: First ten days of 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: Maturation in small barrels of French oak lasted for 12 months. Bottling began in January 2004. The bottled wine is normally aged in temperature-controlled binning cellars for a minimum of four months.
Sensory characteristics:
Appearance: very intense ruby red;

Nose: broad, intense, elegant, fruit-rich, with sensations of red berry fruit, spicy, with persistent sweet notes;

Palate: full-bodied, soft and well-structured, with sweet tannins in harmony with the acidity; the after-aroma reveals impressive breadth and depth of flavour.

Serving suggestions: Savoury pasta or rice dishes, grilled or stewed meat, beef, roast pork, lamb and goat, or moderately mature cheeses.
Serving temperature: 16 - 18 °C
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