Questo vino
Vinification
The grapes are hand-harvested in three passes during the first half of September. After careful destemming, they undergo cold maceration and gentle pressing. The must is settled and fermented in stainless-steel tanks with selected yeasts from Friuli. After three days, the wine is transferred to oak barrels for malolactic fermentation.
Ageing
The wine remains in oak barrels until July and is then bottled.
Tasting profile
The nose is complex and aromatic. The palate is refined, rich and rounded.
Label / history
The wine reflects Livio Felluga’s connection to the hills of Rosazzo and their abbey. He discovered the area in the late 1950s and subsequently bought vineyards there. Although the vineyards were destroyed by an earthquake in 1976, he returned to the land years later. The first vintage was produced in 2009.
