Pinot
Grigio Curubella

Have a sophisticated and harmonious soul, evocative of elegant, early 20th century Middle-European salons.

White wines

Pinot Grigio Curubella

The grapes of Curubella, a dialect term denoting rounded uplands, have a sophisticated and harmonious soul, evocative of elegant, early 20th century Middle-European salons. We have decided to valorize them by offering an increasingly specific and detailed expression of our land. A curubella is indeed the backdrop for this mass selection, with particularly tiny, quite sparse bunches, planted in 1981.

On this podium, visible from the Ancient Belvedere looking towards the Vigne Museum, the terroir endows the grapes with a powerful, strongly marked character. We have therefore decided to give a unique and individual expression to this variety which has long accompanied Friuli’s winegrowing history. The harvest took place on 8th August 2020. The hand-picked grapes, placed in small crates, were destemmed and left to undergo maceration on the skins for two days. The wine was racked into 10- and 17-hecotlitre containers made of cocciopesto towards the end of alcoholic fermentation, to permit proper temperature control. Malolactic fermentation took place over two weeks. Keeping the wine on the yeasts in these containers contributed to its creamy texture and sweet aromas.
It was bottled on 25th August 2021. It is a Pinot Grigio DOC Friuli Colli Orientali.

Quattro Crù 2020 Livio Felluga Collection

Details

Tasting notes

Color:

Golden yellow with coppery hues echoing the nuances of the grape hues, thanks to delicate maceration on the skins.

Nose:

Sweet and captivating on the nose, with spring flowers and ripe fruit harmoniously blended with minerally, spicy, balsamic aromas. Marked hints of calendula, gerbera daisies, orange lilies, and lime blossom honey alongside honeydew melon, papaya, white cherries and rain-washed stone.

Palate:

Solid tannic structure, beautifully balanced acidity and tangy flavour. A smooth, seductive entry progresses close-knit into lime, beeswax, candied citrus and gooseberries, and a lingering, minerally finish on hints of untoasted almonds.

Food pairings:

Flexible and generous, an ideal accompaniment to summer evenings as a striking aperitif or alongside seared scallops with puréed peas and powdered bacon; risotto with Romanesco broccoli, fillets of red mullet and burrata; red shrimp tartare with datterini tomatoes and passion fruit; crab alla veneziana. In colder weather, it is perfect served with beet ravioli with ricotta; pumpkin risotto with turmeric and porcini mushrooms; bigoli with sardines, passerini fritti; but also holds its own with mild, sweet white meats, complementing its tangy flavour.