NEWS AND EVENTS

VINITALY

7-10 April 2018
Verona

GREAT WINES OF ITALY by James Suckling

8 March 2018
Miami

MATTER OF TASTE by Robert Parker, Wine Advocate 

23-24 February 2018
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

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.

2006 GRAN A GRAN

TECHNICAL DATA

Alcohol: 11.5 %
Total acidity: 7.5 g/l
pH: 3.94
Estimated peak of maturation: 6 years
Estimated cellar life: 10 years

VINEYARD

Category: white, sweet
Grape variety: gewürtztraminer 50%, malvasia istriana 25% and rhein riesling 25%
Source vineyard: Boghis, Vignai and Piere
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 16 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 2,180 kg/ha (1,946 lbs/ac) and 0.36 kg/plant
Layout: 2.4 x 0.7 m - 1.6 x 1 m
Area: 1.19 ha (2.94 ac) in production
Elevation: 33 m (108 ft)
Exposure: West and North - South
Training method: Simple guyot
Soils profile: Ranges from shallow to medium deep. With generous gravel-pebbly texture, sand-silt of a reddish hue due to presence of ferrous and aluminium oxides,
well-drained
Harvest period: 21st October 2006, 90% botrytised

VINIFICATION

De-stemming and crushing: Not necessary
Pre-fermentation cold settling
Fermentation:
17 °C (63 °F)
Yeast: selected strains
Length of fermentation: 65 days
Malolactic fermentation: not made
Maturation: 12 months on dead yeast cells
Clarification: non-agent natural in steel
Bottling: First days of December, 2007
Bottle-ageing: 36 months
Production: 752 - 500 ml bottles