NEWS AND EVENTS

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

 

VINITALY

10-13 April 2016
Verona

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

VINEXPO

14-18 June 2015
Bordeaux

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.

2014 DIS CUMIERIS MALVASIA ISTRIANA

TECHNICAL DATA

Alcohol: 12.95 %
Total acidity: 6.00 g/l
pH: 3.50
Estimated peak of maturation: 6 years
Estimated cellar life: 15 years

VINEYARD

Category: white, dry
Grape variety: malvasia istriana 100 %
Source vineyard: Dis Cumieris
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 9 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 2,892 kg/ha (2,580 lbs/ac) e 0.48 kg/plant
Layout: 2.20 x 0.80 m
Area: 2.00 ha (4.92 ac) in production
Elevation: 32 m (108 ft)
Exposure: North - South
Training method: Spur pruning
Soils profile: Rather shallow, with generous gravel-pebbly texture, some clay, reddish hue due to presence of ferrous and aluminium oxides, well-drained
Harvest period: 19th September

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: 20 days
Malolactic fermentation: not made
Maturation: 8 months on the lees
Clarification: non-agent natural in steel
Bottling: 1th June 2015
Bottle-ageing: 10 months