NEWS AND EVENTS

GREAT WINES OF ITALY by James Suckling 

6 March 2020
Moor Building - Miami

LE GRAND TASTING by Bettane + Desseauve

29-30 November - 2019
Carrousel du Louvre - Paris

MERANO WINE FESTIVAL  

8-12 November 2019
Merano

WINE SYMPOSIUM VILLA D'ESTE

7-10 November 2019
Villa d'Este - Cernobbio



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.

2018 DESSIMIS PINOT GRIGIO

TECHNICAL DATA

Alcohol: 14,94 %
Total acidity: 5,66 g/l
pH: 3.32
Estimated peak of maturation: 8 years
Estimated cellar life: 18 years

VINEYARD

Category: white, dry
Grape variety: pinot grigio 100%
Source vineyard: Dessimis
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 21 years
Vine density: 6,000-7,800 vines/ha (2,428 - 3,156 vines/ac)
Yield per hectar and per vine: 6,000 kg/ha (5,353 lbs/ac) and 1 kg/vine
Layout: 2,40 x 0,70 - 1.60 x 1 m - 1,60 x 0.80 m
Area: 9.05 ha (22.36 ac) in production
Elevation: 34 m (111 ft)
Exposure: East - West e North - South
Training method: Simple guyot and spur pruning
Soils profile: Rather shallow, with generous gravel-pebbly texture, clay of reddish hue due to presence of ferrous and aluminum oxides, well-drained
Harvest period: 21st, 23rd and 24th August 2018

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: 14 - 20 days
Malolactic fermentation: not made
Maturation: 10 months on the lees
Clarification: non-agent natural in steel
Bottling: 2nd, 3rd and 5th August 2019
Bottle-ageing: 8 months