NEWS AND EVENTS
GREAT WINES OF ITALY by James Suckling
6 March 2020
Moor Building - Miami
LE GRAND TASTING by Bettane + Desseauve
29-30 November - 2019
Carrousel du Louvre - Paris
MERANO WINE FESTIVAL
8-12 November 2019
Merano
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.
2016 MAURUS
TECHNICAL DATA
Alcohol: 14,40 %
Total acidity: 5.84 g/l
pH: 3.51
Estimated peak of maturation: 10 years
Estimated cellar life: 20 years
VINEYARD
Category: red, dry
Grape variety: merlot 100 %
Source vineyard: Maurus
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 19 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 4,800 kg/ha (4,284 lbs/ac) and 0.80 kg/plant
Layout: 2.40 x 0.70 m - 1.9 x 0.80 m
Area: 1.20 ha (2.96 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: 29th September 2016
VINIFICATION
De-stemming and crushing
Skin contact: 22 days, planging and delestage applyed
Fermentation vessel: stainless still fermentation vats
Fermentation: 18 ÷ 30 °C (64 - 86 °F)
Yeast: selected strains
Length of fermentation: 10 days
Malolactic fermentation: complete
Maturation: 18 months in barrells, followed by 8 months in steel until completion of natural clarification
Bottling: 27th June 2019
Bottle-ageing: 15 months