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5/5
Type: white wine
Vintage: 2018
ABV: 13.50%
Grapes: Friulano, Pinot Bianco, Sauvignon
Producer: Livio Felluga
Bottle size: 75cl
Tasting notes
Appearance: brilliant yellow, luminous and intense Nose: Great elegance and complexity. Rich bouquet, embracing and harmonious. Refined white flowers, jasmine and acacia blossom blend with fruit notes of canary melon, yellow peach, apricot compote and tropical hints of passion fruit and pineapple. Citrus aromas are enriched by elegant creamy sensations of pastry, candied almond, vanilla, crème brûlé. Balsamic finish of cedar wood, thyme and liquorice. Constant evolution. Palate: Vigorous attack, full and velvety. Excellent harmony with the nose and great refinement. Pleasant acidic note. Mineral, savoury and round. The richness of tropical fruit, nuts and creamy notes is enhanced by spicy notes of white pepper and cardamom. Long and persistent, the aftertaste is elegant and florid.

Terre Alte DOCG

From: £68.04

Producer
Livio Felluga emigrated from Istria and established his property in Brazzano in the 1950s. Convinced of the winemaking potential inherent in Collio and the Colli Orientali of Friuli, he bucked the trend of the times and started buying vineyards. Their landmark Terre Alte was first produced in 1981 and they have continued to make innovative and consistently high quality wines since. Winemaker Andrea Felluga has embraced stelvin in a characteristically forward-looking way. After experimenting with the closure for five years, he felt confident in using the stelvin closure to retain freshness and perfume in his wines.
Vineyards
Livio Felluga owns 135 hectares of prime vineyard in Rosazzo, the best area in Friuli. The fruits from this wine come from the hillside vineyards around the Rosazzo abbey, where viticulture dates back to the 1082 AD. The soil here is composed by marl and sandstone flysch (‘ponca’ in the local dialect) of Eocene origin. The vines are Guyot trained.
Vinification
The bunches were carefully destemmed and left to macerate for a short period. Next, the fruit was gently crushed, and the must allowed to settle. The Pinot Bianco and Sauvignon Blanc fermented at controlled temperatures in stainless steel tanks, where they matured for about 10 months. The Friulano fermented and aged in small French oak casks. After ageing for around 10 months, the wines were blended. This was then followed by nine months of ageing in bottle before release.

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