Elaborazione di Marco Felluga Russiz Sauvignon Riserva 2016
Marco Felluga Russiz Sauvignon Riserva 2016
Produttore: Marco Felluga
D.O.: Collio Goriziano
Opinioni su Marco Felluga Russiz Sauvignon Riserva 2016
Marco Felluga and Russiz Superiore are two of the most prestigious wineries of Collio region: they have an enduring relationship with the wine that can be considered a true dynasty of winemakers, that has been able to exploit the potential of some varieties and territories suited to the vine.
In the 30's, after the World War I, Giovanni Felluga decided to move to Friuli and more precisely, in the Collio. Marco, the penultimate of his seven children, continued the family business and in 1956 he founded the company which has his name. Thanks to him, who trained as a young man at the prestigious school of oenology of Conegliano, we have the path of innovation, quality and research.
The balance managed between innovation and tradition have made his company a benchmark for the entire territory. Today, his son continues on the path of absolute quality: Roberto represents the fifth generation of winemakers and leads both companies, Marco Felluga in Gradisca d'Isonzo and Russiz Superiore in Capriva del Friuli.
The Russiz Superiore winery produces around 85% of the single varieties in steel tanks and 15% in wood, even the red wines are aged in small oak barrels, the single varieties for at least a year, two years for the Collio Rosso Riserva degli Orzoni.
Straw yellow in color with golden highlights
In the nose, there is an intriguing medley of peaches and apricots, sage and thyme, and green bell peppers
In the mouth, freshness and fruitiness make a delightful marriage. The wine is structured and well-balanced, with a silky texture, good body, and a long finish.
After harvest, the grapes, including 5% overripe fruit, were separated from their stems. The juice and pulp then underwent cold maceration at controlled temperatures, followed by a gentle pressing which separated the grapes from the skins. Thirty percent of the must was fermented in oak barrels and the remaining 70% fermented in stainless steel vats.