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Livio Felluga
White Wines
Livio Felluga
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Livio FellugaSossó
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DESCRIPTION
Created in 1989, this wine is named after the Sossó stream, which runs at the foot of the hill where the grapes grow. Made with carefully selected and oldest vines of Merlot and Refosco dal Peduncolo Rosso grapes, together with a small percentage of Pignolo, from Rosazzo. Sossò is the result of skilful vinification and barrique maturation that lasts for 18 months. A supremely complex and well-structured wine, it stands out for its elegant, ripe, sweet, fruity tannins.
Awards:
"I Vini di Veronelli 2009"- Luigi Veronelli: "3 stars super"
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| WINE PROFILE |
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| Variety: |
Refosco dal Peduncolo Rosso - Merlot - Pignolo |
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| Denomination: |
D.O.C. Colli Orientali del Friuli |
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| Designated zone: |
Rosazzo rosso riserva |
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| Soil type: |
Marl and sandstone flysch of Eocene origin |
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| Grape: |
Refosco dal Peduncolo Rosso, Merlot and Pignolo |
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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: |
Merlot: late September; Refosco dal Peduncolo Rosso and Pignolo: early October |
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| Harvest method: |
Manual |
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| Vinification: |
The grapes are carefully destemmed and the fruit are then crushed. Fermentation is carried out with maceration in temperature controlled stainless steel containers and in oak casks. 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: |
The wines are blended and racked into barriques, where they mature for about 18 months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of 12 months. |
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| Sensory
characteristics: |
Appearance: very intense, almost impenetrable ruby red.
Nose: broad, elegant, very complex, with sweet notes of morello cherry, ripe plum, wild berries, mingling with intense notes of spice.
Palate: mouth filling and well-structured, velvety; sweet, close-knit tannins and acidity in perfect harmony with the wine's richness and concentration; long, lingering, mineral, fruity finish, with wild berry flavours that merge with intense and balsamic spicy notes.
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| Serving suggestions: |
Red meats, roasts, feathered game and mature or moderately mature cheeses. |
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| Serving temperature: |
17 - 18 °C |
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