NEWS AND EVENTS

VINITALY

7-10 April 2019
Verona

GREAT WINES OF ITALY by James Suckling

8 March 2019
Miami

MATTER OF TASTE by Robert Parker, Wine Advocate 

23-24 February 2019
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

I CLIMAT

It is our intention, with our “I Climat,” to present, in the truest and most authentic fashion, our wines’ terroir expression.

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.

2016 VIE DI ROMANS PINOT NERO

TECHNICAL DATA

Alcohol: 14.50 %

Total acidity: 5.16 g/l

pH: 3.28

Estimated peak of maturation: 8 years

Estimated cellar life: 18 years

 

Category: red, dry

Grape variety: pinot nero 100 %

Source vineyard: Vie di Romans

Geographical area: Friuli Isonzo Rive Alte

Place: Mariano del Friuli (GO)

Average planting age: 4 years

Vine density: 7,800 vines/ha (3,156 vines/acre)

Yield per hectar and per vine: 4,200 kg/ha

(3,747 lbs/ac) e 0.54 kg/plant

Layout: 1.60 x 0.80 m

Area: 1.15 ha (4.81 ac) in production

Elevation: 31 - 32 m (101 - 105 ft)

Exposure: North - South and East - West

Training method: simple guyot

Soils profile: medium deep, with generous

gravel-pebbly texture, ranges from sand-silt

to clay-silt, reddish hue due to presence of

ferrous and aluminium oxides, well drained

little water-retention capacity

Harvest period: 2th September 2016

VINIFICATION

 

De-stemming and crushing

Skin contact: 14 days, planging

and delestage applyed

Fermentation vessel: stainless still fermentation vats

Pre-fermentation cold settling

Fermentation: 18÷30 °C (64-86 °F)

Yeast: selected strains

Length of fermentation: 7 days

Malolactic fermentation: complete

Maturation: 12 months in barrels, followed

by 8 months in steel until

Clarification: completion of natural clarification

Bottling: 21st December 2017

Bottle-ageing: 15 months