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.

2013 DUT UN

TECHNICAL DATA

Alcohol: 15.0 %
Total acidity: 6.30 g/l
pH: 3.20
Estimated peak of maturation: 10 years
Estimated cellar life: 22 years

VINEYARD

Category: white, dry
Grape variety: chardonnay 50%, sauvignon blanc 50%
Source vineyard: Vie di Romans and Vieris
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 23 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 5,534 kg/ha (4,937 lbs/ac) and 0.92 kg/plant
Layout: 2.40 x 0.70 m - 1.90 x 0.80 m
Area: 1.03 ha (2.53 ac) in production
Elevation: 31 m (101 ft)
Exposure: West and North - South
Training method: Simple guyot and spur pruning
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: 4th October

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: 25 days
Malolactic fermentation: not made
Maturation: 9 months on the lees
Clarification: non-agent natural in steel
Bottling: 10th July 2014
Bottle-ageing: 19 months