|Composition of the land
||Marl and sandstone flysch of Eocene origin
||Manual first ten days of September
||The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must fermentes in temperatured controlled stainless steel tanks.
||After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.
||A particolarly good match for fish, seafood starters, risottos and baked vegetables.
||Price Livio Felluga Pinot Grigio 2016 HK$ 250.00