NEWS AND EVENTS

VINITALY

7-10 April 2019
Verona

GREAT WINES OF ITALY by James Suckling

8 March 2019
Miami

MATTER OF TASTE by Robert Parker, Wine Advocate 

23-24 February 2019
Zurich

LE GRAND TASTING by Bettane+Desseauve

30 November - 1 December 2018
Carrousel du Louvre - Paris

MERANO WINE FESTIVAL  

10-12 November 2018
Merano

WINE SYMPOSIUM VILLA D'ESTE

8-11 November 2018
Villa d'Este - Cernobbio

MATTER OF TASTE by Robert Parker, Wine Advocate 

25 August 2018
Singapore

VINEXPO HONG KONG

29-31 May 2018
Hong Kong


IN-DEPTH ARTICLES

I CLIMAT

It is our intention, with our “I Climat,” to present, in the truest and most authentic fashion, our wines’ terroir expression.

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.

2017 CIAMPAGNIS CHARDONNAY

TECHNICAL DATA

Alcohol: 13,86 %
Total acidity: 5.17 g/l
pH: 3,49
Estimated peak of maturation: 7 years
Estimated cellar life:  18 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: 16 years
Vine density: 6,000 vines/ha (2,428 vines/acre)
Yield per hectar and per vine: 6,000 kg/ha (5,353 lbs/ac) and 1 kg/vine
Layout: 2.40 x 0.70 m - 1.60 x 1 m
Area: 7,83 ha (19,35 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: 6th, 9th and 11th September 2017

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: 6th and 7th June 2017
Bottle-ageing: 10 months