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.

2015 MAURUS

TECHNICAL DATA

Alcohol: 14,00 %
Total acidity: 5.38 g/l
pH: 3.60
Estimated peak of maturation: 12 years
Estimated cellar life: 22 years

VINEYARD

Category: red, dry
Grape variety: merlot 100 %
Source vineyard: Maurus
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 18 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 2,400 kg/ha (2,141 lbs/ac) and 0.40 kg/plant
Layout: 2.40 x 0.70 m - 1.9 x 0.80 m
Area: 1.20 ha (2.96 ac) in production
Elevation: 31 - 32 m (101 - 105 ft)
Exposure: North - South and East - West
Training method: Spur pruning
Soils profile: Medium deep, with generous gravel-pebbly texture, ranges from sand-silt to clay-silt, reddish hue due to presence of ferrous and aluminum oxides, well drained little water-retention capacity
Harvest period: 6th October 2015

VINIFICATION

De-stemming and crushing
Skin contact: 21 days, planging and delestage applyed
Fermentation vessel: stainless still fermentation vats
Fermentation: 18 ÷ 30 °C (64 - 86 °F)
Yeast: selected strains
Length of fermentation: 7 days
Malolactic fermentation: complete
Maturation: 18 months in barrells, followed by 8 months in steel until completion of natural clarification
Bottling: 21st December 2016
Bottle-ageing: 15 months