Livio Felluga moved to Friuli in the late 1930s and made his home on the gentle foothills of Rosazzo. Convinced that only a rebirth of quality farming could bring the Friuli countryside back to life, he began to renovate the old vineyards of Rosazzo and plant new ones, introducing innovative ideas and methods. The focus on quality and respect for the vineyard once embodied by Livio Felluga himself have been proudly carried out by the family over the years. Today, the 500-acre winery is led by Livio’s son, Andrea Felluga, who is committed to continue the family legacy by producing wines of distinction for years to come.

This celebrated variety derives from a bud mutation of pinot noir. Pinot grigio favors cooler climates and finds its ideal habitat on the hillsides. Livio Felluga’s vinification technique gives the wine finesse and elegance while preserving the faint coppery highlights that are pinot grigio’s hallmark. Without doubt, it is the best-known Friulian wine around the world.

After gentle destemming the fruit was left to macerate for a short period, then softly crushed, and the must obtained was clarified by decantation. Temperature-controlled fermentation followed in stainless steel vats. At the end of fermentation, the wine was kept on the lees for about six months to increase its complexity, creamy texture and suitability for ageing. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.

The color is an intense straw yellow with lively golden reflections. The nose is intense and enveloping, with a broad and extremely delicate aromatic profile. Aromas of broom flowers and roses follow notes of apricots, yellow peaches, royal jelly and ginger with hints of rosemary, tarragon, marjoram and a subtle suggestion of eucalyptus and gunflint. On the palate, there is good structure and perfect balance. The aromatic return is refined, expressing sensations of papaya, Golden apple, dehydrated apricot and sage. It closes with a persistent, savory finish with hints of candied citrus fruits.

In 2024, the vines budded significantly earlier than the historical average of recent years, due to a particularly warm February, with an average temperature 3°C higher than the historical average. This encouraged the plants to wake up early. Towards the middle of April, a sharp drop in temperatures affected our region. The vineyards grown on hillsides, thanks to slightly higher temperatures, were not too affected by this sudden change in temperature, while in cooler areas, where we carried out late pruning, the shoots were less developed and therefore less vulnerable to cold damage. May was particularly rainy, and during this period we concentrated our efforts in the vineyard to ensure that flowering took place with healthy, well-balanced foliage that was not overly leafy. The summer was hot, with above-average temperatures, especially in July and August. However, the plants benefited from some valuable rainfall, which ensured proper rehydration. The September harvest was characterized by good weather. The perfectly healthy bunches were harvested by hand from dawn until late morning in order to bring a fresh harvest with intact aromatic properties to the cellar.

Pairs beatifully with fish, shellfish, risottos, and baked vegetables.