To produce the “Vertigo” Venezia Giulia IGT Livio Felluga, after manual harvesting, the bunches were carefully de-stemmed and crushed. Fermentation was carried out with maceration on the skins in temperature controlled stainless steel tanks. The juice was pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins. The wine was then racked in stainless steel and small barrels of French oak where it aged for 12 months. The wine was then bottled and aged for four months before release.
The estate’s vineyards straddle provincial borders and are located in both Colli Orientali and Collio. Vines are planted on hillside sites and soils here are marl and sandstone flysch (‘ponca’ in the local dialect) of Eocene origin. The vines are Guyot trained.
There are few producers who have been more important in defining the quality image of Italian white wines than Livio Felluga. Their landmark ‘Terre Alte’ was first produced in 1981, and they have continued to make innovative and consistently high-quality wines ever since. The way in which winemaker Andrea Felluga has embraced screwcap is another example of his forward-thinking approach. After experimenting for five years, Andrea now feels confident that screwcap is the right step for the Felluga wines and that the closure will help retain the freshness and perfume that mark these wines out from the crowd. The quality of the Felluga range can largely be attributed to the fruit being grown on their 155 hectare property, which is divided into 300 parcels. The estate’s vineyards straddle provincial borders, being located in both Colli Orientali and Collio. Their most prized possession is the holding at Rosazzo, where their Merlot and the grape varieties used in the famed ‘Terre Alte’ blend (Friulano, Pinot Bianco and Sauvignon Blanc) are planted. Their Pinot Grigio is wonderfully intense yet balanced, while the Friulano is the most restrained and well-defined example of this variety produced.