||Altitude: 80-200 m. a.s.l.
||The Collio’s hilly terrain, formed during the Eocene period, is composed of layers of sandstone and loam rock (limestone and clay) that were once the ocean floor. Today the sea, which is about twenty kilometers (12 miles) away, and the nearby Alps send afternoon breezes over the vineyards, cooling the grapes after a warm day of sun. Proximity to mountains and sea, along with the mineral-rich but poor soils, create the ideal situation for producing complex, well- structured wines that are very age-worthy. These soils are impermeable so rainwater flows off the surface, producing little erosion and preventing standing water.
|Streck pro Hektar
||About 0.8 kilograms per plant.
||The majority of the fruit was hand picked in mid September, with a small portion (5%) picked by hand at the end of September.
||After harvest, the grapes, including 5% overripe fruit, were separated from their stems. The juice and pulp then underwent cold maceration at controlled temperatures, followed by a gentle pressing which separated the grapes from the skins. Thirty percent of the must was fermented in oak barrels and the remaining 70% fermented in stainless steel vats.
||Approximately 3 years on the lees before being bottled.
||It goes mainly with medium blue-veined cheeses. seasoning, grilled fish, vegetable-based dishes in general such as risotto with asparagus, peppers or spices such as sage and mint.
||Preis Marco Felluga Russiz Sauvignon Riserva 2016 € 28,05