Abbazia di Rosazzo DOCG 2019 - Livio Felluga

Mainly bred using the Cappuccina method, the vines benefit from soils composed of marl and sandstone of Eocene origin. The 2018 harvest took place during the first half of September. The healthy and perfectly ripe grapes are harvested by hand, in small boxes, to preserve the integrity of the berry. Gently destemmed and left to macerate for a short period, it is then softly pressed, and the must thus obtained is clarified through decantation and then sent to fermentation in stainless steel containers. The wine is then decanted into oak barrels, where it completes the alcoholic fermentation and carries out the malolactic fermentation. It is then kept on the yeasts, to increase its flavour, creaminess and suitability for ageing. The wine was bottled in July 2019 and the development of tertiary aromas will be completed in the years to come.