Livio Felluga Sosso Rosso 2015
Created in 1989, this wine is named after the Sossó stream, which runs at the foot of the hill where the grapes grow. Made with carefully selected and oldest vines of Merlot and Refosco dal Peduncolo Rosso grapes, together with a small percentage of Pignolo, from Rosazzo. Sossò is the result of skilful vinification and barrique maturation that lasts for 18 months. A supremely complex and well-structured wine, it stands out for its elegant, ripe, sweet, fruity tannins.
Variety: Refosco dal Peduncolo Rosso - Merlot - Pignolo
Denomination: D.O.C. Friuli Colli Orientali
Designated zone: Rosazzo Rosso
Soil type: Marl and sandstone flysch of Eocene origin
Grape: Refosco dal Peduncolo Rosso, Merlot and Pignolo
Vine training system: Guyot
Pest control: Low environmental impact integrated pest management
Harvest period: Merlot: late September; Refosco dal Peduncolo Rosso and Pignolo: early October
Harvest method: Manual
Vinification: The grapes are carefully destemmed and the fruit are then crushed. Fermentation is carried out with maceration in temperature controlled stainless steel containers and in oak casks. The juice is pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins. The wine is then racked.
Ageing: The wines are blended and racked into barriques, where they mature for 18 months. The bottled wine is aged in temperature-controlled binning cellars for other 18 months.
Appearance: deep and impenetrable ruby red with purple hues.
Nose: significant impact and penetration; sweet notes of ripe fruit -firstly plum, blueberry and blackberry-, further complexity on the development with sensations of violet, sage and rosemary, light and perfectly integrated hints of vanilla and cloves; very long and sustained, complete and complex.
Palate: very important structure, immediately felt, firm and solid but polished and sensual as well, silky tannins and sweet flavours are freshened and given additional impetus and lenght by the savoury acidity; rich and mineral finish.
Serving suggestions: Red meats, roasts, feathered game and mature or moderately mature cheeses.
Serving temperature: 17 - 18 °C