Livio Felluga
Colli Orientali del Friuli Ribolla Gialla 2025
| Denomination | DOC Colli Orientali del Friuli Ribolla Gialla |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | At the end of fermentation, the wine is kept on its lees in stainless steel tanks for six months; the bottled wine is stored in temperature-controlled rooms for approximately two months. |
- Designation and variety: Friuli Colli Orientali DOC, 100% Ribolla Gialla
- Olfactory profile: notes of green apple, pear, lemon zest and peach blossom
- Tasting characteristics: vertical, fresh and lively sip, with a savoury and mineral finish
- Vinification: stainless steel, gentle pressing, ageing on the lees
- Format and alcohol content: 750 ml bottle, 11.5% vol; contains sulphites
Description
What type of wine it is
Ribolla Gialla Livio Felluga is a still white wine from Friuli-Venezia Giulia with a Controlled Designation of Origin, produced from Ribolla Gialla grapes. Belonging to the Friuli Colli Orientali appellation, it is distinguished by an intense and lively aromatic profile, enhanced by vinification in stainless steel. On the nose, it reveals hints of green apple, pear and lemon zest, intertwined with floral nuances of lily of the valley and peach blossom. On the palate, it is dynamic, with a vertical sip that closes on a savoury and mineral finish of marked freshness.
Where it comes from
The wine is born in the soils of the Colli Orientali del Friuli, an area historically linked to this specific variety. The vineyards, mainly managed with the Guyot system, grow on soils consisting of flysch, a peculiar stratification of marls and sandstones of Eocene origin. This composition gives the glass its characteristic gustatory tension and typical saline note. This ancient white grape variety, Ribolla Gialla, finds the ideal conditions in the Friulian terroir to express pure fruit and an unmistakable territorial imprint.
How it is produced
The harvest takes place manually during the month of September, ensuring the processing of perfectly healthy and ripe clusters. In the cellar, the grapes undergo delicate destemming and a short maceration, followed by soft pressing and the subsequent decantation of the must. Fermentation takes place inside stainless steel tanks at a controlled temperature, an ideal approach to keep the aromatic clarity intact. Subsequently, the wine rests for six months on the lees, broadening its structure on the palate, before completing its rest with temperature-controlled ageing.
History and interesting facts
Ribolla Gialla is a prestigious indigenous Friulian grape variety with a centuries-old history, celebrated as far back as the Middle Ages and the Renaissance.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1956
- Oenologist: Viorel Flocea
- Bottles produced: 800.000
- Hectares: 187
| Name | Livio Felluga Colli Orientali del Friuli Ribolla Gialla 2025 |
|---|---|
| Type | White still |
| Denomination | Colli Orientali del Friuli DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Livio Felluga |
| Story | History and interesting facts Ribolla Gialla is a prestigious indigenous Friulian grape variety with a centuries-old history, celebrated as far back as the Middle Ages and the Renaissance. |
| Origin | Eastern Hills of Friuli, Friuli-Venezia Giulia, Italy |
| Soil composition | Flysch of marls and sandstones of Eocene origin |
| Cultivation system | guyot |
| Harvest | First and second ten-day periods of September |
| Production technique | Vinification in stainless steel at a controlled temperature; clarification of the must by settling; gentle pressing; ageing on the lees. |
| Wine making | The grapes are gently destemmed and left to macerate for a short period; this is followed by soft pressing and clarification of the must through decantation. The must then ferments at a controlled temperature in stainless steel tanks. |
| Aging | At the end of fermentation, the wine is kept on its lees in stainless steel tanks for six months; the bottled wine is stored in temperature-controlled rooms for approximately two months. |
| Allergens | Contains sulphites |