Livio Felluga
Vertigo 2023
| Denomination | IGT Venezia Giulia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | Cabernet Sauvignon, Merlot |
| Aging | 12 months in steel and small French oak barrels; after bottling, stored for at least four months in temperature-controlled rooms |
- Friulian blend: Merlot and Cabernet Sauvignon, Venezia Giulia IGT, harvested in 2023
- Complex aromas: cherry, raspberry, blackberry, apricot and nashi pear, with notes of vanilla and tobacco
- Smooth flavour: ripe fruit and candied orange peel, fine tannins, spicy finish
- Production process: 3 weeks maceration; aged for 12 months in stainless steel and French oak
- Serving temperature and pairings: serve at 14-16 °C, decant for 1 hour; ideal with red meats
Description
What kind of wine it is
Vertigo is a still red wine by Livio Felluga, an enveloping blend that combines the elegance of Merlot with the robustness of Cabernet Sauvignon. This label from the Venezia Giulia area offers an intense sensory experience. On the nose, the bouquet reveals notes of ripe cherry, blackberry and apricot, intertwined with hints of vanilla and tobacco. On the palate, it offers a soft entry, where fruit and notes of candied orange are balanced by elegant tannins, finishing with a spicy finish recalling cinnamon and turmeric. The ideal pairing is with flavourful red meat dishes.
Where it comes from
This fascinating blend originates from the vineyards of Brazzano di Cormòns, in the heart of Friuli-Venezia Giulia. The vines sink their roots into the characteristic flysch soils, a local geological formation rich in marl and sandstone of Eocene origin. This mineral matrix helps support the wine's structure, defining the clarity of its aromas. The excellent soil and climate conditions allow Livio Felluga to create a red with remarkable ageing potential, capable of evolving beautifully for several years while maintaining an enviable structural balance.
How it is produced
The process begins with a meticulous manual harvest of the grape bunches. Once destemmed and crushed, the grapes begin fermentation in steel vats. Maceration on the skins at controlled temperature lasts about three weeks, with frequent pump-overs to best extract colour and aromas. After racking, the wine undergoes maturation in French oak barrels and steel for twelve months. This process enriches the texture without overpowering the fruit's identity, completed by a period of rest at controlled temperature before release.
History and Curiosities
The Vertigo by Livio Felluga represents an elegant tribute to the tradition of Friuli-Venezia Giulia, interpreted with an international flair. This fine Venezia Giulia IGT is produced in Brazzano di Cormòns, combining the historic soul of Merlot with the solid structure of Cabernet Sauvignon. The grapes, hand-picked from soils rich in ancient marl and sandstone, are enhanced by a twelve-month maturation in both steel and French oak. The result is a perfectly balanced blend, capable of evolving beautifully for up to ten years.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1956
- Oenologist: Viorel Flocea
- Bottles produced: 800.000
- Hectares: 187
| Name | Livio Felluga Vertigo 2023 |
|---|---|
| Type | Red still |
| Denomination | Venezia Giulia IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Cabernet Sauvignon, Merlot |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Livio Felluga |
| Story | History and Curiosities The Vertigo by Livio Felluga represents an elegant tribute to the tradition of Friuli-Venezia Giulia, interpreted with an international flair. This fine Venezia Giulia IGT is produced in Brazzano di Cormòns, combining the historic soul of Merlot with the solid structure of Cabernet Sauvignon. The grapes, hand-picked from soils rich in ancient marl and sandstone, are enhanced by a twelve-month maturation in both steel and French oak. The result is a perfectly balanced blend, capable of evolving beautifully for up to ten years. |
| Origin | Brazzano di Cormòns (GO) |
| Soil composition | Flysch of marl and sandstone of Eocene origin |
| Cultivation system | Guyot |
| Harvest | First ten days of October |
| Fermentation | Approximately three weeks |
| Production technique | Fermentation with maceration on the skins at controlled temperature in stainless steel with frequent pumping over; ageing for 12 months in stainless steel and small French oak barrels |
| Wine making | The grapes are gently destemmed and crushed. Fermentation takes place with skin maceration at a controlled temperature in stainless steel tanks. Frequent pump-overs are carried out for about three weeks to extract colours and aromas from the skins. This is followed by racking. |
| Aging | 12 months in steel and small French oak barrels; after bottling, stored for at least four months in temperature-controlled rooms |
| Allergens | Contains sulphites |