Marco Felluga Carantan 1996
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The Felluga family traces its wine industry lineage to the late 1800s, when Roberto Felluga’s great-great-grandfather Michele started a business buying and selling wines in Istria (then part of the Austro-Hungarian Empire). Michele’s son Marco added winemaking to the business, growing grapes and making some wine on the family farm just south of Trieste in what is now southwestern Slovenia. After World War I, Marco’s son Giovanni continued the family wine trade, selling Istrian wine in Trieste and in Grado in southern Friuli. He also opened a cellar in Gradisca d’Isonzo in Collio in 1938, but World War II soon broke out, disrupting life for a decade.
After the war, Istria became part of Soviet-dominated Yugoslavia, the family lost their farm there, and Collio became their home. Two of Giovanni’s seven children ultimately established wineries in the vicinity. Marco Felluga, after graduating from the renowned enology school in Conegliano, worked for his elder brother Livio for a while, before Livio left to open his own winery in Rosazzo. Marco stayed in the walled 15th-century fortress town of Gradisca d’Isonzo and founded his eponymous winery in 1956.
Marco Felluga and Russiz Superiore are now managed by Marco's son Roberto Felluga, with Roberto's daughter Ilaria studying enology and perhaps to follow in the family business as the sixth generation. The vineyards are located in four different parts of Collio, Farra d'Isonzo, San Floriano del Collio, Oslavia, and Cormòns, which allows for strategic grape selection for the numerous wines produced. Three-quarters of the winery's production is white wines, made from both international and local grape varieties. The Marco Felluga line of white wines are kept mostly in stainless steel to ensure freshness but are also left on the lees to add richness and complexity. They are designed to improve with age for several years and are considered an incredible value given their pedigree and quality. They also make red wines from Merlot and the indigenous variety Refosco dal Peduncolo Rosso.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.
In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla gialla and Malvasia Istriana.
Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which abutts Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.