Livio Felluga
Colli Orientali del Friuli Sauvignon 2025
| Denomination | DOC Colli Orientali del Friuli Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | At the end of fermentation, the wine is kept on its fine lees in stainless steel tanks for six months; once bottled, it is matured in temperature-controlled rooms for at least two months. |
- Denomination and origin: DOC Colli Orientali del Friuli, Brazzano di Cormòns
- Grapes and alcohol content: 100% Sauvignon Blanc, 13% alcohol by volume
- Vinification: manual harvesting, short maceration and temperature-controlled fermentation in steel
- Ageing on the lees: matured for 6 months on fine lees followed by resting in the bottle
- Profile and pairings: citrus fruits, tropical fruit and a mineral finish; ideal with fish dishes
Description
What type of wine it is
Livio Felluga’s Colli Orientali del Friuli Sauvignon is a still white wine with a controlled designation of origin that clearly expresses the character of the Sauvignon grape variety. This expression from the Friuli-Venezia Giulia region is distinguished by a fresh and harmonious style, with a broad aromatic profile that blends into a balanced sip. Thanks to meticulous ageing on fine lees, the wine acquires depth and smoothness, finishing with a long mineral persistence and pleasant balsamic nuances.
Where it comes from
This wine originates in the evocative territory of the Colli Orientali del Friuli, in the Brazzano di Cormòns area. The vineyards are cultivated using the Guyot system and are rooted in flysch soils, a precious stratification of marls and sandstones of Eocene origin. This terroir gives the grapes a pronounced fresh tension and a clear savoury imprint, ensuring great expressive precision. Sauvignon, introduced from France during the Habsburg era, has found its ideal habitat here, becoming a protagonist of Friulian viticulture since the last century.
How it is produced
The winemaking process begins with a manual harvest carried out once full ripeness is reached. The grapes are gently destemmed and subjected to a short maceration to preserve their aromatic potential, followed by soft pressing and clarification of the must by decantation. Fermentation in stainless steel takes place at a controlled temperature. To enhance the creaminess and depth of the palate, the wine rests on its lees for six months. Careful bottle ageing completes the journey before it is released onto the market.
History and Curiosities
Introduced to Friuli during the Habsburg era, Sauvignon Blanc quickly became a pillar of local viticulture. Of French origin, the grape variety was popularised at the beginning of the twentieth century, effectively becoming a wine of the Friulian tradition.
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 Colli Orientali del Friuli Sauvignon 2025 |
|---|---|
| Type | White still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Livio Felluga |
| Story | History and Curiosities Introduced to Friuli during the Habsburg era, Sauvignon Blanc quickly became a pillar of local viticulture. Of French origin, the grape variety was popularised at the beginning of the twentieth century, effectively becoming a wine of the Friulian tradition. |
| Origin | Brazzano, Cormons (Gorizia) |
| Soil composition | Marl and sandstone flysch of Eocene origin |
| Cultivation system | Tablemount |
| Harvest | First ten days of September (manual harvest) |
| Fermentation temperature | Controlled temperature |
| Production technique | Hand-harvested; destemmed grapes with brief maceration; gentle pressing; clarification by settling; temperature-controlled fermentation in stainless steel tanks; ageing on the fine lees. |
| Wine making | Manual harvesting at full ripeness; grapes gently destemmed and subjected to a brief maceration; soft pressing; clarification of the must by settling; temperature-controlled fermentation in stainless steel tanks. |
| Aging | At the end of fermentation, the wine is kept on its fine lees in stainless steel tanks for six months; once bottled, it is matured in temperature-controlled rooms for at least two months. |
| Allergens | Contains sulphites |