NEWS AND EVENTS

LE GRAND TASTING

25-26 November 2016
Carrousel du Louvre - Paris

 

MERANO WINE FESTIVAL 

4-8 November 2016
Merano

 

WINE SYMPOSIUM VILLA D'ESTE

3-6 November 2016
Villa d'Este - Cernobbio

 

VINEXPO HONG KONG

24-26 May 2016
Hong Kong

 

VINITALY

10-13 April 2016
Verona

SAUVIGNON 2016 - INTERNATIONAL SAUVIGNON BLANC CELEBRATION

1-3 February 2016
Marlborough - New Zealand

I4C – INTERNATIONAL COOL CLIMATE CHARDONNAY CELEBRATION

17-19 July 2015
Niagra Falls Canada

VINEXPO

14-18 June 2015
Bordeaux

ŒNS - ÉCOLE NORMALE SUPERÉRIEURE

29 April 2015
Paris

IN-DEPTH ARTICLES

Collezione Millesimi

After a few years of careful consideration and planning, we finally have the pleasure of introducing you to our new initiative, Collezione Millesimi (Vintage-dated Collection).

WHAT IS THE TRUE COLOUR OF PINOT GRIGIO?

Straw yellow, coppery, paper white, rosé, onion skin: these are the hues that we can expect when we encounter a Pinot Grigio, so that the question often legitimately arises of what exactly is the correct colour expression of this wine.

2014 CIAMPAGNIS VIERIS CHARDONNAY

TECHNICAL DATA

Alcohol: 13.20 %
Total acidity: 5.10 g/l
pH: 3,52
Estimated peak of maturation: 9 years
Estimated cellar life: 20 years

VINEYARD

Category: white, dry
Grape variety: chardonnay 100 %
Source vineyard: Ciampagnis Vieris
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 23 years
Vine density: 6,000 vines/ha (2,428 vines/acre)
Yield per hectar and per vine: 6,711 kg/ha (5,987 lbs/ac) and 1.12 kg/vine
Layout: 2.40 x 0.70 m - 1.60 x 1 m
Area: 5.43 ha (13.42 ac) in production
Elevation: 32 m (105 ft)
Exposure: North - South
Training method: simple guyot and spur pruning
Soils profile: rather shallow, with generous gravel-pebbly texture, some clay, reddish hue due to presence of ferrous and aluminum oxides, well-drained
Harvest period: 7th, 9th and 16th September

VINIFICATION

De-stemming and crushing
Pre-fermentation cold maceration: 8 °C (46 °F)
Pre-fermentation cold settling
Fermentation: 16 ÷ 19 °C (61 - 66 °F)
Yeast: selected strains
Length of fermentation: 16 days
Malolactic fermentation: not made
Maturation: 8 months on the lees
Clarification: non-agent natural in steel
Bottling: 3rd and 4th June 2015
Bottle-ageing: 10 months