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.

2017 DUT UN

TECHNICAL DATA

Alcohol: 14,79 %
Total acidity: 6.15 g/l
pH: 3.16
Estimated peak of maturation: 12 years
Estimated cellar life: 25 years

VINEYARD

Category: white, dry
Grape variety: chardonnay 50%, sauvignon blanc 50%
Source vineyard: Vie di Romans and Vieris
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 27 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 5,500 kg/ha (4,906 lbs/ac) and 0.92 kg/plant
Layout: 2.40 x 0.70 m - 1.90 x 0.80 m
Area: 1.30 ha (3.19 ac) in production
Elevation: 31 m (101 ft)
Exposure: East - West and North - South
Training method: Simple guyot and spur pruning
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: 5th and 14th September 2017

VINIFICATION

De-stemming and crushing
Pre-fermentation cold maceration: 8 °C (46 °F)
Pre-fermentation cold settling
Fermentation:
16 ÷ 19 °C (61 - 66 °F)
Yeast: selected strains
Length of fermentation: 18-22 days
Malolactic fermentation: not made
Maturation: 10 months on the lees
Clarification: non-agent natural in steel
Bottling: 16th and 14th July 2018
Bottle-ageing: 20 months