Livio Felluga – Abbazia di Rosazzo

R710.00

From the Historical vineyards of the Abbazia di Rosazzo.
Complex and elegant. Soft attack with a lively acidic note. Richness of sensations in the palate and great consistency with the nose: Granny Smith apple, yellow peach, papaya, white flowers, citrus and balsamic hints. The tannic structure well supports the minerality. Full finish with great persistence.

30 in stock

Product Size: 750 ml
SKU: FEL/ABB/15 Categories: , ,

Description

TASTING NOTES

Appearance: a luminous yellow of good depth

Nose: Penetrating, intense, multi-layered. Exceptional elegance, fruit and floral presence: lantana, jasmine, wisteria, acacia and orange blossom, hawthorn combine with apricot, peach, melon and grapefruit. Refined creamy notes of vanilla, custard, sweet almond and hazelnut are enriched by balsamic sensations of thyme, nettle, mint leaves and mallow.

Palate: Complex and elegant. Soft attack with a lively acidic note. Richness of sensations in the palate and great consistency with the nose: Granny Smith apple, yellow peach, papaya, white flowers, citrus and balsamic hints. The tannic structure well supports the minerality. Full finish with great persistence.

SERVING SUGGESTIONS

Serve at optimal temperature of 14 – 16 °C
Shellfish, oysters, caviar, mussels, seaweeds and other salty flavors; it’s a particularly good match with vegetables and light meats with delicate and rich dressings.

AGING POTENTIAL

To be enjoyed within 10-15 years.

Click here to download the specification sheet.

Additional information

Wine Region

Friuli-Venezia Giulia

Appellation

Rosazzo DOCG

Wine Estate

Livio Felluga

Wine Cultivar

Friulano, Malvasia, Pinot Bianco, Ribolla Gialla, Sauvignon Blanc

Vintage

2015

Food Pairing

Fish – Grilled, Fresh Oysters, Raw Shellfish, Vegetable Risotto, Vegetables

Size

750 ml

Wine Style

Elegant, Floral, Rich

Suggested for

Cellaring / Collecting, Classic Wines

VARIETY: Friulano – Pinot Bianco – Sauvignon – Malvasia – Ribolla Gialla
YIELD/HECTARE: 60 quintals
HARVEST PERIOD: End of September
VINEYARD PRACTICES: Manual
FERMENTATION VATS: Classic stainless steel fermenters for three days and then oak casks for alcoholic and malolactic fermentation
FERMENTATION TEMPERATURE: 15°C-18°C
ALCOHOL BY VOLUME: 13.5% vol.
LENGTH OF FERMENTATION: 15 – 20 days
MALOLACTIC FERMENTATION: Completed
MATURATION METHOD: The wine matures in oak casks where yeast lysis took place. Tertiary aromas will develop over the years to come.
LENGTH OF MATURATION: 8 Months in barrels, then bottle aged for up to 20 years