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 VIERIS SAUVIGNON

TECHNICAL DATA

Alcohol: 13.80 %
Total acidity: 5.45 g/l
pH: 3.35
Estimated peak of maturation: 9 years
Estimated cellar life: 18 years

VINEYARD

Category: white, dry
Grape variety: sauvignon blanc 100 % (more French than Italian clones)
Source vineyard: Vieris
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 21 years
Vine density: 6,000 vines/ha ( 2,428 vine/ac)
Yield per hectar and per vine: 3,940 kg/ha (3,515 lbs/ac) and 0.66 kg/vine
Layout: 2.40 x 0.70 m - 1.90 x 0.80 m - 1.60 x 1 m
Area: 8.00 ha (19.76) in production
Elevation: 31 m (101 ft)
Exposure: East - West and North - South
Training method: Simple guyot and spur pruning
Soils profile: Rather shallow, with generous gravel-pebbly texture, sand-silt of a reddish hue due to presence of ferrous and aluminum oxides, well drained, little water retention
capacity
Harvest period: 10th, 12th and 15th 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: 23 days
Malolactic fermentation: not made
Maturation: 9 months on the lees
Clarification: non-agent natural in steel
Bottling: 22nd and 23rd July 2016
Bottle-ageing: 8 months