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.
2014 MAURUS
TECHNICAL DATA
Alcohol: 13,68 %
Total acidity: 5.76 g/l
pH: 3.47
Estimated peak of maturation: 8 years
Estimated cellar life: 16 years
VINEYARD
Category: red, dry
Grape variety: merlot 100 %
Source vineyard: Vignai, Ciampagne and Vie di Romans
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 18 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 3,866 kg/ha (3,449 lbs/ac) and 0.64 kg/plant
Layout: 2.40 x 0.70 m - 1.9 x 0.80 m
Area: 1.95 ha (4.82 ac) in production
Elevation: 31 - 32 m (101 - 105 ft)
Exposure: North - South and East - West
Training method: Spur pruning
Soils profile: Medium deep, with generous gravel-pebbly texture, ranges from sand-silt to clay-silt, reddish hue due to presence of ferrous and aluminum oxides, well drained little water-retention capacity
Harvest period: 23th September 2014
VINIFICATION
De-stemming and crushing
Skin contact: 21 days, planging and delestage applyed
Fermentation vessel: stainless still fermentation vats
Fermentation: 18 ÷ 30 °C (64 - 86 °F)
Yeast: selected strains
Length of fermentation: 7 days
Malolactic fermentation: complete
Maturation: 18 months in barrells, followed by 8 months in steel until completion of natural clarification
Bottling: 7th December 2016
Bottle-ageing: 5 months