NEWS AND EVENTS

LE GRAND TASTING by Bettane + Desseauve

2-3 December - 2021
Carrousel du Louvre - Paris

MERANO WINE FESTIVAL 

8-12 November 2021
Merano

OPERA WINES by Wine Spectator 

19th June 2021
Verona

GREAT WINES OF ITALY by James Suckling 

6th March 2020
Moor Building - Miami

WINE SYMPOSIUM VILLA D'ESTE

7-10 November 2019
Villa d'Este - Cernobbio



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.

2017 VOOS DAI CIAMPS MERLOT

TECHNICAL DATA

Alcohol: 13.67 %
Total acidity: 5.61 g/l
pH: 3.59
Estimated peak of maturation: 10 years
Estimated cellar life: 20 years

Vineyard:
Fratta
Grape variety:
Merlot 100 %
Est. peak of maturation:
12 years
Est. cellar life: 22 years
Bottles: 750 ml - magnum (1,5 l.), jeroboams (3 l.)

VINEYARD

Category: red, dry
Grape variety: merlot 100 %
Source vineyard: Fratta
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 8 years
Vine density: 7,800 vines/ha (3,156 vines/ac)
Yield per hectare and per vine: 3,000 kg/ha (2,676 lbs/ac) and 0.42 kg/plant
Layout: 2.40 x 0.70 m - 1.9 x 0.80 m
Area: 0.95 ha (2.34 ac) in production
Elevation: 31 - 32 m (101 - 105 ft)
Exposure:  East - West
Training method: Simple guyot
Soils profile: Deep, with two distinct layers: the upper one is clay and slightly acid, without gravel and decalcified; while the deeper one is made up of silt, sand and calcareous, rich in dolomite and calcareous minerals.
Harvest period: 22nd September 2017

VINIFICATION

De-stemming and crushing
Skin contact: 26 days, plunging and delestage applyed
Fermentation vessel: stainless still fermentation vats
Fermentation: 18 ÷ 30 °C (64 - 86 °F)
Yeast: selected strains
Length of fermentation: 14 days
Malolactic fermentation: complete
Maturation: 19 months in barrells, followed by 8 months in steel until completion of natural clarification
Bottling: 28th May 2020
Bottle-ageing: 11 months