Collio Friulano DOC RUSSIZ SUPERIORE
| Sommelier score | 92/100 | 2024 |
| 2 Bicchieri gambero rosso |
|
2020 |
| 4 Grappoli AIS |
|
2020 |
| Winery | RUSSIZ SUPERIORE - MARCO FELLUGA |
| Denomination | Collio Doc |
| Vintage | 2023 |
| Grapes | 100% Friulano |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | GO/312 |
| Winery headquarter | MARCO FELLUGA - Gradisca d'Isonzo (GO) - via Gorizia, 121 |
| Bottle size | Standard bottle |
| Combination | Steamed fish Hors d'oeuvres, Warm fish appetizers, White Meat, Spaghetti with clams, Mixed fried fish, Tartare-fish carpaccio, Sushi-sashimi, Grilled Fish, Baked sea bream |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Friulano |
From the wise vinification of Friulano grapes, one of the oldest autochthonous varieties of Friuli Venezia Giulia, whose presence is here attested since the 11th century. The origin of the vines is the classic one of Russiz Superiore-Capriva del Friuli. Altitude: between 80 and 200 meters above sea level. The vinification and the subsequent fermentation, after the harvest, foresees that the grapes are separated from the stalk. The juice and pulp undergo a cold maceration, then a slight pressing that allows the separation from the skins. About 15% of the must is fermented in oak casks, the remaining in steel tanks. Finally the aging of the wine that is left to rest about eight months on the lees and then in the bottle.
Characteristics of white wine
The wine has a straw yellow color with bright green reflections. The scent stands out with intense notes of almond blossom, followed by floral notes such as hawthorn and chamomile leaving room for a vegetal background. The taste is very enveloping, soft and refined. The very evident freshness goes well with the alcoholic structure. The finish of this full-bodied wine leaves a pleasant persistence.
Suggested food pairings while tasting this white wine
It goes mainly with San Daniele ham and cold cuts in general, fresh and slightly aged cheeses, egg and vegetable dishes, baked fish. The optimal serving temperature is 10 ºC. The temperature is 10 ºC.
