Livio Felluga Abbazia di Rosazzo DOCG
February 22, 2021, James Suckling
“Aromas of pear skin, waxed lemon, dried pineapple, yoghurt and sea salt. It’s medium-to full-bodied with tangy acidity and a waxy texture. Fantastic concentration and phenolic texture. Beautifully layered with a mineral, saline finish. Long and complex. Blend of friulano, pinot bianco, sauvignon, malvasia and ribolla gialla. Drink or hold.”
The Wine Advocate
February 11, 2021, Monica Larner
“A lovely Thanksgiving wine to help along every course from oyster appetizers to pumpkin pie, the Livio Felluga 2017 Rosazzo Abbazia di Rosazzo is a beautiful choice made from a carefully contemplated blend of Friulano, Pinot Bianco, Sauvignon, Malvasia and Ribolla Gialla. The wine is balanced and bountiful with orchard fruit, peach, honey and Golden Delicious apple. There is so much intensity and brightness here, and each one of the individual grapes fits together with jigsaw puzzle precision. The warm vintage adds softness, extra density and concentration. But the wine is elegant, fresh and mineral-driven nonetheless. If you are looking for a benchmark white from Friuli, look no further.”
At 100 years old, the founder and patriarch, Livio Felluga, was accredited with innovating and mastering modern winemaking in Italy. Back from WWII, he sealed a deep bond with the hillsides of Friuli by reviving the vineyards of Rosazzo, later establishing him as “the patriarch of the wines of Friuli.”
In 1956, when Livio anticipated an implementation of appellation of origin, he chose an ancient map of the area to create an iconic label to tell the world the story of his wines. Pioneering vision, deep knowledge, respect for the vineyards, and obsession with quality, once embodied by Livio Felluga himself, have been proudly carried out by the company over the years.
Today, the family-owned winery is led by Livio‘s son, Andrea Felluga. Known for producing lush, crisp and well-balanced wines, the winery‘s reputation extends well beyond the region of Friuli and its wines are recognized in a class with the most esteemed producers from around the world.
The grapes are carefully destemmed and left to cold macerate. Next, the fruit is soft crushed. The must is then cleared by allowing it to settle and then fermented in stainless steel tanks with yeasts selected in Friuli. After three days, the wine is racked into oak casks where the alcoholic and malolactic fermentation is completed. The wine matures in oak casks where yeast lysis took place. The wine was bottled in July 2018. Tertiary aromas will develop over the years to come.
The color is an intense straw yellow. The nose is elegant and refined, with gently intertwined fruity notes of flowering plants, quince, with aromatic herbs and spices such as mint, rosemary, anise, pink peppercorn, coriander, nutmeg and flower hints of oleander and almond. The palate is lively, pleasantly savory; lime, bergamot; gentle finish of crème caramel and chopped hazelnuts.
Pairs beautifully with shellfish, oysters, caviar, mussels, seaweeds and other salty flavors; a particularly good match with vegetables and light meats with delicate and rich dressings. Best served between 57°F and 60°F.
Varietals: Friulano, Pinot Bianco, Sauvignon, Malvasia, Ribolla Gialla
Wine Alcohol: 13.5%