The vines are Guyot-trained on marl and sandstone soils. The vineyards are managed with an ecologically sustainable approach to viticulture.
After manual harvesting the bunches were de-stemmed and crushed before fermentation and maceration on the skins in temperature controlled stainless steel tanks. The juice was pumped over the cap frequently for about three weeks, in order to extract colour and aroma compounds from the skins. The wine was then racked. Maturation in stainless steel and small barrels of French oak lasted 12 months. The bottled wine was aged in temperature-controlled binning cellars for nearly four months.
The Livio Felluga Vertigo 2015 is an intense violet red which is almost impenetrable to the naked eye. The aromas are intense and fruity, with notes of fresh plum, raspberry and blackberry. These blend seamlessly with spicy hints of black pepper, tobacco leaves and coffee powder. The palate is thrilling, captivating and vibrant; fruity notes and aromatic hints envelop your palate with silky softness.