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.

2013 MAURUS

TECHNICAL DATA

Alcohol: 14.00 %
Total acidity: 5.40 g/l
pH: 3.45
Estimated peak of maturation: 8 years
Estimated cellar life: 20 years

VINEYARD

Category: red, dry
Grape variety: merlot 100 %
Source vineyard: Vignai, Ciampagne and Vie di Romans
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 17 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 5,845 kg/ha (5,215 lbs/ac) and 0.97 kg/plant
Layout: 2.40 x 0.70 m - 1.9 x 0.80 m
Area: 1.95 ha (4.82 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: 9th October

VINIFICATION

De-stemming and crushing
Skin contact: 19 days, planging and delestage applyed
Fermentation vessel: stainless still fermentation vats
Fermentation: 22 ÷ 28 °C (71 - 82 °F)
Yeast: selected strains
Length of fermentation: 8 days
Malolactic fermentation: complete
Maturation: 20 months in barrells, followed by 3 months in steel until completion of natural clarification
Bottling: 14th January 2016
Bottle-ageing: 6 months