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.
2016 FLORS DI UIS
TECHNICAL DATA
Alcohol: 13.76 %
Total acidity: 5.49 g/l
pH: 3.11
Estimated peak of maturation: 10 years
Estimated cellar life: 22 years
VINEYARD
Category: white, dry
Grape variety: malvasia istriana 55%, tocai 11% and rhein riesling 34%
Source vineyard: Boghis, Ciampagnis and Vie di Romans
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 24 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 6,400 kg/ha (5,709 lbs/ac) and 1.06 kg/plant
Layout: 2.40 x 0.70 m - 1.90 x 0.80 m -1.60 x 1 m
Area: 3.88 ha (9.58 ac) in production
Elevation: 29 - 34 m (95 - 111 ft)
Exposure: East - West e North - South
Training method: Simple guyot
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 aluminum oxides, well drained
Harvest period: 12th, and 19th September
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: 16-24 days
Malolactic fermentation: not made
Maturation: 8 months on the lees
Clarification: non-agent natural in steel
Bottling: 13th June 2017
Bottle-ageing: 10 months