||20% Pinot Bianco, 20% Ribolla Gialla, 20% Sauvignon, 20% Friulano, 20% Malvasia
||Marl and sandstone flysch of Eocene origin.
||Manual, first half of September, in three rounds.
||The grapes are carefully destemmed and left to cold macerate. Next, the fruit is soft crushed. The must is then cleared by allowing it to settle and then fermented in stainless steel tanks with yeasts selected in Friuli. After 3 days, the wine is racked into oak casks where the alcoholic and malolactic fermentation is completed.
||The wine matures in oak casks where yeast lysis took place. Tertiary aromas develop over the years to come.
||Shellfish, oysters, caviar, mussels, seaweeds and other salty flavours; it's particularly good match with vegetables and light meats with delicate and rich dressings.
||Price Livio Felluga Abbazia di Rosazzo 2018 CHF 45.23