Livio Felluga Vertigo

The grapes used for the production of Livio Felluga Vertigo are Merlot, a vine of the Friulian tradition, and Cabernet Sauvignon. This gives the wine balance and complexity, decisively affecting the structure and shelf life of the 𝑽𝒆𝒓𝒕𝒊𝒈𝒐. During processing, the grapes are gently de-stemmed and subjected to crushing. While the fermentation takes place through the maceration of the skins at a controlled temperature, in stainless steel containers. Frequent pumping over is carried out for three weeks, in order to extract aromas and flavors from the skins. Following these steps, the racking takes place.