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.
2018 FLORS DI UIS
TECHNICAL DATA
Alcohol: 13.44 %
Total acidity: 5.28 g/l
pH: 3.33
Estimated peak of maturation: 8 years
Estimated cellar life: 16 years
VINEYARD
Category: white, dry
Grape variety: malvasia istriana 57%, tocai 8% and rhein riesling 35%
Source vineyard: Boghis, Ciampagnis and Vie di Romans
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 26 years
Vine density: 6,000 vines/ha (2,428 vines/ac)
Yield per hectar and per vine: 6,300 kg/ha (5,620 lbs/ac) and 1.05 kg/plant
Layout: 2.40 x 0.70 m - 1.90 x 0.80 - 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: 10th, 17th and 20th September 2018
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: 14 - 16 days
Malolactic fermentation: not made
Maturation: 9 months on the lees
Clarification: non-agent natural in steel
Bottling: 21st June 2019
Bottle-ageing: 9 months