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Livio Felluga
White Wines
Livio Felluga
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Livio FellugaFriulano
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DESCRIPTION
Friuli's traditional wine, Tocai Friulano has lots of personality and typicity.
Well-structured, with harmonious, fruit-led complexity, the palate signs off with a characteristic after-aroma of bitter almonds. |
| WINE PROFILE |
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| Variety: |
Tocai Friulano |
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| Denomination: |
Colli Orientali del Friuli |
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| Designated zone: |
D.O.C. |
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| Area of production: |
Rosazzo |
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| Soil type: |
Marl and sandstone flysch of Eocene origin |
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| Grape: |
Tocai Friulano |
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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: |
Last ten days of September |
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| Harvest method: |
Manual |
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| Vinification: |
The bunches were carefully destemmed and left to macerate for a short period. Next, the fruit was soft crushed. The must obtained was then allowed to settle. The now-clarified must fermented at controlled temperatures in stainless steel tanks, where it matured for about six months. |
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| Ageing: |
After fermentation, the wine was left on the lees in the stainless steel containers for six months.
Bottling took place in March 2005. The bottled wine was aged in temperature-controlled binning cellars for a minimum of two months. |
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| Sensory
characteristics: |
Appearance: brilliant yellow with green highlights.
Nose: sweet and broad, spicy, with marked varietal aromas of citrus, almond, walnut, tropical fruit, laced with peach, sage and pepper.
Palate: powerfull, well-structured wine, with balanced acidity and harmonious fruit and spice complexity; the characteristic after-aroma of almonds and tropical fruit is very persistent.
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| Serving suggestions: |
Friuli's traditional aperitif, Tocai Friulano partners air-cured prosciutto crudo, salami and sausages of all kinds; an attractive wine to match with fish and fresh or fatty cheeses. |
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| Serving temperature: |
12 - 14 °C |
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