ANALYTICAL DATA
Alcohol (% vol):	13,00
Residual sugar:	dry
Vintage:	2009

Other Vintages

2002 2003 2004 2005 2006 2007 2008 2009

Red Wines

Livio Felluga

Sossó

Vertigo

Rosso

Refosco dal Peduncolo Rosso

White Wines

Livio Felluga

Friulano

Print wine profile

Livio Felluga

Friulano

DESCRIPTION

Known today as Friulano, it's Friuli's traditional wine with lots of personality and typicity.
Well-structured, with harmonious, fruit-led complexity, the palate signs off with a characteristic after-aroma of bitter almonds.

Awards:
"Vini Buoni d'Italia 2010"- Touring Club Italiano: "Crown wine"

WINE PROFILE
Variety:	Friulano

Denomination:	Colli Orientali del Friuli

Designated zone:	D.O.C.

Soil type:	Marl and sandstone flysch of Eocene origin

Grape:	Friulano

Vine training system:	Guyot

Pest control:	Low environmental impact integrated pest management

Harvest period:	Last ten days of September

Harvest method:	Manual

Vinification:	The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The must ferments in temperature controlled stainless steel tanks.

Ageing:	After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.

Sensory characteristics:	Appearance: intense canary yellow with greenish hues Nose: broad, articulated with varietal characteristics, notes of spearmint, green citrus peel, star fruit, golden apple, nettle, almond, walnut and hints of ginger, sage, thyme, white pepper, orange blossom and wisteria. Palate: balanced, elegant, savoury with nice acidity and harmonious fruit and mineral notes; typical bitter almond aftertaste integrated in a pleasant grassy sensation that extends the sensation.

Serving suggestions:	Traditionally drunk as an aperitif in Friuli, pairs great with prosciutto crudo, salami and other sliced meats; pairs pleasantly with fish dishes and fresh and fatty cheeses.

Serving temperature:	12 - 14 °C