A serious, textured Pinot Grigio far removed from the category's bland reputation. The 2024 shows a delicate onion-skin hue from a brief four- to six-hour maceration. Sourced from five parcels across Rosazzo and Cormons, it balances ripe and candied fruit — apricot and redcurrant — with saline, iodine, and lightly metallic mineral notes. Partial malolactic fermentation and lees aging add a subtle creaminess, while the palate remains fresh, firm, and finely structured with herbal complexity and a clean mineral finish. Fermented in stainless steel and aged six months on lees before bottling. Drink now
92 Points
"The 2024 Collio Pinot Grigio from Livio Felluga shows a delicate pink, onion-skin hue from a brief four- to six-hour maceration. Sourced from five parcels across Rosazzo and Cormons, the wine balances ripe and candied fruit—apricot and redcurrant—with saline, iodine and lightly metallic mineral notes. Partial malolactic fermentation and lees aging add a subtle creaminess, while the palate remains fresh, firm and finely structured with a touch of herbal complexity and a clean, mineral finish."
A serious, textured Pinot Grigio far removed from the category's bland reputation. The 2024 shows a delicate onion-skin hue from a brief four- to six-hour maceration. Sourced from five parcels across Rosazzo and Cormons, it balances ripe and candied fruit — apricot and redcurrant — with saline, iodine, and lightly metallic mineral notes. Partial malolactic fermentation and lees aging add a subtle creaminess, while the palate remains fresh, firm, and finely structured with herbal complexity and a clean mineral finish. Fermented in stainless steel and aged six months on lees before bottling. Drink now
92 Points
"The 2024 Collio Pinot Grigio from Livio Felluga shows a delicate pink, onion-skin hue from a brief four- to six-hour maceration. Sourced from five parcels across Rosazzo and Cormons, the wine balances ripe and candied fruit—apricot and redcurrant—with saline, iodine and lightly metallic mineral notes. Partial malolactic fermentation and lees aging add a subtle creaminess, while the palate remains fresh, firm and finely structured with a touch of herbal complexity and a clean, mineral finish."