NEWS AND EVENTS

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

VINITALY

15-18 April 2018
Verona

GREAT WINES OF ITALY by James Suckling

7 March 2018
Miami

MATTER OF TASTE by Robert Parker, Wine Advocate 

24-25 February 2018
Zurich

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.

2011 CIANTONS

TECHNICAL DATA

Alcohol: 14.5 %
Total acidity: 5.8 g/l
pH: 3.3
Estimated peak of maturation: 4 years
Estimated cellar life: 8 years

VINEYARD

Category: rosé, dry
Grape variety: merlot 100 %
Source vineyard: Ciantons
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 15 years
Vine density: 6,000 vines/ha (2,428 vine/ac)
Yield per hectar and per vine: 5,643 kg/ha (4,755 lbs/ac) and 0.94 kg/vine
Layout: 2.1 x 0.80 m
Area: 0.7 ha (1.73 ac) in production
Elevation: 33 m (108 ft)
Exposure: North - South
Training method: Spur pruned
Soils profile: Medium deep, with generous gravel-pebbly texture, ranges from sand silt to clay-silt, reddish hue due to presence of ferrous and aluminium oxides, well drained, little water-retention capacity
Harvest period: 30th September

VINIFICATION

De-stemming and crushing
Skin contact: 20 hours at low temperatures
Fermentation: 16 ÷ 20 °C (61 - 68 °F)
Yeast: selected strains
Length of fermentation: 18 days
Malolactic fermentation: not made
Maturation: 7 months on dead yeast cel
Clarification: non-agent natural in steel
Bottling: 4th September 2012
Bottle-ageing: 8 months
Bottles: 750 ml