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 VIE DI ROMANS CHARDONNAY

TECHNICAL DATA

Alcohol: 14,16 %
Total acidity: 5.43 g/l
pH: 3.38
Estimated peak of maturation: 9 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: 20 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

(5,442 lbs/ac) and 1.02 - 0.78 kg/plant

Layout: 1.60 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: 13th, and 14th 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: 20 days
Malolactic fermentation: not made
Maturation: 10 months on the lees
Clarification: non-agent natural in steel
Bottling: 18th, 19th and 20th July 2018
Bottle-ageing: 8 months