NEWS AND EVENTS

VINEXPO

18-21 June 2017
Bordeaux

VINITALY

9-12 April 2017
Verona

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


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

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.

2015 PIERE SAUVIGNON

TECHNICAL DATA

Alcohol: 13.90 %
Total acidity: 5.60 g/l
pH: 3.28
Estimated peak of maturation: 10 years
Estimated cellar life: 25 years

VINEYARD

Category: white, dry
Grape variety: sauvignon blanc 100 % (more Italian clones, R3 type, than French)
Source vineyard: 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: 5,500 kg/ha (4,907 lbs/ac) and 0.92 kg/plant
Layout: 2.40 x 0.70 m - 1.60 x 1 m
Area: 11.45 ha (28.29 ac) in production
Elevation: 33 m (108 ft)
Exposure: North - South
Training method: Simple guyot
Soils profile: Medium deep, with moderate gravel-pebbly texture, silica-rich clay mixed with conglomerate. Well drained
Harvest period: 3rd, 4th, 7th, and 8th September

VINIFICATION

De-stemming and crushing
Pre-fermentation cold maceration: 8 °C (46 °C)
Pre-fermentation cold settling
Fermentation:
16 ÷ 19 °C (61 - 66 °F)
Yeast: selected strains
Length of fermentation: 18 days
Malolactic fermentation: not made
Maturation: 8 months on the lees
Bottling: 7th, 8th 9th and 10th June 2016
Bottle-ageing: 10 months