Livio Felluga
Illivio 2023
| Denomination | DOC Colli Orientali del Friuli Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | Chardonnay, Picolit, Pinot Bianco |
| Aging | After fermentation, the wine was kept on the lees in small oak barrels for a period of about ten months. The wine, bottled in July, was then aged in temperature-controlled rooms for about nine months. |
Description
A dry still white wine from the Colli Orientali del Friuli, 13% ABV, produced by Livio Felluga, 2023 vintage. Blend of Chardonnay, Picolit, and Pinot Bianco. This wine is born from the passion of Livio Felluga, who since 1956 has linked his name to the production of high-quality wines, bearing the unmistakable Carta Geografica label. The grapes are delicately destemmed and left to macerate for a short period. They are then softly pressed, and the resulting must is clarified by decantation. The resulting must ferments at a controlled temperature in small French oak barrels. After fermentation, the wine is aged on the lees in the small oak barrels for approximately ten months. Intense straw yellow, with a refined, broad, complex bouquet, sweet and spicy fruity, with a clear mineral note, hints of pineapple, candied citrus, iris, hyacinth, aromatic herbs, walnut husk and pleasant woodiness.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1956
- Oenologist: Viorel Flocea
- Bottles produced: 800.000
- Hectares: 187
| Name | Livio Felluga Illivio 2023 |
|---|---|
| Type | White still dry |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Chardonnay, Picolit, Pinot Bianco |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Livio Felluga |
| Origin | Colli Orientali del Friuli |
| Soil composition | Flysch of marls and sandstones of Eocene origin. |
| Cultivation system | Guyot |
| Harvest | Manual second ten days of September |
| Wine making | The grapes are gently destemmed and left to macerate for a short period. It is then softly pressed and the must obtained is clarified through decantation. The must thus obtained ferments at a controlled temperature in small French oak barrels. |
| Aging | After fermentation, the wine was kept on the lees in small oak barrels for a period of about ten months. The wine, bottled in July, was then aged in temperature-controlled rooms for about nine months. |
| Allergens | Contains sulphites |