Winemaker Notes
Professional Ratings
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James Suckling
A restrained wine with aromas of minerals, herbs, stones, dried flowers, elderflowers, citrus zest, gooseberries, pink grapefruit and white chocolate. Very silky and medium-bodied, focused on pure elegance, with crisp if not zesty acidity and a long, salty finish. Outstanding. Drink or hold.
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Robert Parker's Wine Advocate
The Livio Felluga 2021 Rosazzo Abbazia di Rosazzo is a blend of Friulano, Pinot Bianco, Sauvignon, Malvasia and Ribolla Gialla that shows a balsamic and structured profile, with notes that recall myrtle berry, alpine herbs and a slightly austere, almost “glacial” character. The wine is defined and precise, leaning into a firmer, more nervous style where Friulano—sourced from two distinct sites—plays a central role, giving a harder, more edgy expression compared to the more tropical and immediate profile found in Terre Alte. This taut, mineral-driven personality emphasizes tension and longevity, and it is worth noting that the wine was not produced in 2020, further highlighting the selective approach taken in its production.
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Wine Spectator
A mineral-driven white, creamy on the palate but well-cut by refreshing acidity. Rich but well-balanced, though compact today, with lightly honeyed notes of poached pear, apricot, preserved lemon, creamed almond and mountain herbs gaining greater expression in the glass. Should evolve nicely with short-term cellaring. Friulano, Pinot Bianco, Sauvignon, Malvasia and Ribolla Gialla. Best from 2028 through 2036. 75 cases imported.
The 500-acre Livio Felluga Estate includes 370 acres of rolling hillside vineyards in the Collio and Colli Orientali del Friuli. Friuli's temperate climate, protected by the Alps to the north and moderated by the Adriatic Sea to the south is a winemaker's dream. The sparse soil of marl and calcareous deposits is ideal for the white varieties, and also for their complex red wines.
Felluga does not believe in undistinguished, homogenous wine styles, but rather focuses on subtle, elegant expressions of wines made from grapes which have been grown in Friuli for centuries. Balance and clarity are the hallmarks of these wines, with minimum influence from oak and maximum freshness.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
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.