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.

Abbazia di Rosazzo is a noble white blend from the historic vineyards of the Abbazia di Rosazzo exalting the continuity of over a thousand years of winegrowing.

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 2020 and will develop mature aromas in the years to come.

Fragrant, well-rounded, complex and balanced. Floral aromas of acacia, hawthorn and lime blossom followed by fruity hints of melon, Golden Delicious apples, yellow peaches and dried apricots. Freshly mown hay, medicinal herbs, mallow, sweet olive, honeysuckle and dog rose mingle with sweet sensations of candied and dried fruit, caramel and custard, alternating with spicy sensations of vanilla pods and star anise alongside hints of nutmeg, matcha tea and liquorice. On the palate, it is full-bodied and stylish, voluminous and silky yet vibrant. Refreshing sensations of citron, mandarin and pineapple blending perfectly with sweeter hints of marzipan, panna cotta and creme brulée. Firmly structured and lingering with subtly spicy, Mediterranean and minerally notes in the finish.

The 2019 harvest took place in late September.

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.