NEWS AND EVENTS

GREAT WINES OF ITALY by James Suckling 

6 March 2020
Moor Building - Miami

LE GRAND TASTING by Bettane + Desseauve

29-30 November - 2019
Carrousel du Louvre - Paris

MERANO WINE FESTIVAL  

8-12 November 2019
Merano

WINE SYMPOSIUM VILLA D'ESTE

7-10 November 2019
Villa d'Este - Cernobbio



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.

2018 VIE DI ROMANS CHARDONNAY

TECHNICAL DATA

Alcohol: 14,30 %
Total acidity: 5.64 g/l
pH: 3.41
Estimated peak of maturation: 10 years
Estimated cellar life: 20 years

VINEYARD

 

Category: white, dry

Grape variety: chardonnay 100%

Source vineyard: Vie di Romans

Geographical area: Friuli Isonzo Rive Alte

Place: Mariano del Friuli (GO)

Average planting age: 21 years

Vine density: 6,000 - 7,800 vines/ha

(2,428 - 3,156 vines/acre)

Yield per hectar and per vine: 6,100 kg/ha

(5,353 lbs/ac) and 1 kg/plant

Layout: 1.60 x 0.80 m - 1.90 x 0.80 m - 1.60 x 1 m

Area: 9.95 ha (24.59 ac) in production

Elevation: 31 m (105 ft)

Exposure: North-South and East-West

Training method: Simple guyot and spur pruning

Soils profile: Medium deep, with moderate

gravel-pebbly texture, clay of reddish hue due

to presence of ferrous and aluminum oxides

Harvest period: 11th, 12th, 13th, and 20th September 2018

 

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: 14 - 22 days
Malolactic fermentation: not made
Maturation: 10 months on the lees
Clarification: non-agent natural in steel
Bottling: 27th, 29th and 30th July 2019
Bottle-ageing: 8 months