NEWS AND EVENTS

VINITALY

7-10 April 2018
Verona

GREAT WINES OF ITALY by James Suckling

8 March 2018
Miami

MATTER OF TASTE by Robert Parker, Wine Advocate 

23-24 February 2018
Zurich

LE GRAND TASTING by Bettane+Desseauve

30 November - 1 December 2018
Carrousel du Louvre - Paris

MERANO WINE FESTIVAL  

10-12 November 2018
Merano

WINE SYMPOSIUM VILLA D'ESTE

8-11 November 2018
Villa d'Este - Cernobbio

MATTER OF TASTE by Robert Parker, Wine Advocate 

25 August 2018
Singapore

VINEXPO HONG KONG

29-31 May 2018
Hong Kong


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.

2009 PRIN FREET RHEIN RIESLING

TECHNICAL DATA

Alcohol: 13 %
Total acidity: 6.3 g/l
pH: 3.22
Estimated peak of maturation: 8 years
Estimated cellar life: 20 years

VINEYARD

Category: white, dry
Grape variety: chardonnay 100 %
Source vineyard: Ciampagnis Vieris
Category: white, dry
Grape variety: rhein riesling 100 %
Source vineyard: Boghis and Vignai
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:
5,837 kg/ha (5,210 lbs/ac) and 0.97 kg/vine
Layout: 2.40 x 0.70 m - 1.90 x 0.8 m
Area: 0.5 ha (1.24 ac) in production
Elevation: 33 m (108 ft)
Exposure: East - West
Training method: Simple guyot
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: 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: 17 days
Malolactic fermentation: complete
Maturation: 7 month on dead yeast cells
Clarification: non-agent natural in steel
Bottling: end of Juli, 2010
Bottle-ageing: 20 months
Production: 2,725 - 750 ml bottles