NEWS AND EVENTS

VINEXPO

18-21 June 2017
Bordeaux

VINITALY

9-12 April 2017
Verona

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


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

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.

2015 VIE DI ROMANS CHARDONNAY

TECHNICAL DATA

Alcohol: 13.70 %
Total acidity: 5.25 g/l
pH: 3.32
Estimated peak of maturation: 10 years
Estimated cellar life: 22 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: 18 years
Vine density: 6,000-7,800 vines/ha (2,428 - 3,156 vines/acre)
Yield per hectar and per vine: 5,740 kg/ha (5,121 lbs/ac) and 0.96 kg/plant
Layout: 1.90 x 0.80 m - 1.60 x 1 m - 1.90 x 0.80 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:
17th, 18th, 19th and 20th 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: 22 days
Malolactic fermentation: not made
Maturation: 9 months on the lees
Clarification: non-agent natural in steel
Bottling: 19th, 20th and 21st July 2016
Bottle-ageing: 8 months