Collio Pinot Grigio RISERVA "MONGRIS" DOC MARCO FELLUGA
| Sommelier score | 91/100 | 2025 |
| Winery | MARCO FELLUGA |
| Denomination | Collio Doc |
| Vintage | 2017 |
| Grapes | 100% Pinot Grigio |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Winery headquarter | MARCO FELLUGA - Gradisca d'Isonzo (GO) - via Gorizia, 121 |
| Bottle size | Standard bottle |
| Combination | Warm fish appetizers, Steamed fish Hors d'oeuvres, Aperitif, Sea bass, Pasta with seafood, Mixed fried fish, Tartare-fish carpaccio, Fresh cheese |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Pinot Grigio |
From the vinification of 100% Pinot Grigio grapes. Pinot Gris is one of the most important vines cultivated in the Collio region since the second half of 1800 and is today one of the most common white berried varieties of the Friuli region. The origin falls within the business areas of the Marco Felluga winery. In the municipalities of Farra d'Isonzo, San Floriano and Cormòns, in the Doc Collio area, at an altitude of 80 m, 250 m and 80 m above sea level respectively. Vinification and fermentation, started after harvesting the grapes that are separated from the stalk. The juice and pulp undergo a cold maceration, then a slight pressing that allows the separation from the skins. 30% of the must is fermented in 5 hl oak barrels, the remaining in steel tanks. Finally the aging of the wine that is left to rest about 2 years on the lees and a few months in the bottle.
Characteristics of this white wine
The appearance of the wine has a golden yellow color with copper shades. The aroma is distinct and immediate with pronounced hints of acacia flowers, broom and apple mixed with the sweetness of the crust of bread and vanilla. The taste is characterized by an elegant fruity, it becomes full-bodied and savory. The finish is very persistent, the salinity stands out.
Suggested food pairings while tasting this white wine
This wine goes well with appetizers, lean meats and fish in general, in particular, given its structure, fatty and tasty fish. The optimal serving temperature is 8 ºC.
