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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.
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| 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 2006. The bottled wine was aged in temperature-controlled binning cellars for a minimum of two months. |
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| Sensory
characteristics: |
Appearance: intense canary yellow with greenish hues.
Nose: refined, spicy with varietal characteristics, notes of citrus, almond, apple, walnut, exotic fruit and white peach, sage and white pepper.
Palate: powerful, well structured; good acidity and harmonious complexity of fruit and spice, typical bitter almond aftertaste mixed in a pleasant spicy feeling.
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| Serving suggestions: |
Traditionally drunk as an aperitif in Friuli, pairs great with air-cured prosciutto crudo, salami and other sliced meats; pairs pleasantly with fish dishes and fresh and fatty cheeses. |
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| Serving temperature: |
12 - 14 °C |
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