|Composition of the land
||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.
||All hand picked in the first days of September.
||After harvest, the grapes were separated from the stems. The juice and pulp then underwent a cold maceration at controlled temperatures, followed by gentle pressing to separate the skin from the grapes. Approximately 15% of the must was fermented in oak barrels and the remaining 85% fermented in stainless steel vats.
||On the lees for eight months and at least one month in the bottle.
||It goes well with fish in general, risotto with herbs and pasta dishes.
||Price Marco Felluga Russiz Superiore Sauvignon 2017 € 19.00