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 VIERIS SAUVIGNON

TECHNICAL DATA

Alcohol: 14,23 %
Total acidity: 5.66 g/l
pH: 3.37
Estimated peak of maturation: 9 years
Estimated cellar life: 20 years

VINEYARD

Category: white, dry
Grape variety: sauvignon blanc 100 % (more French than Italian clones)
Source vineyard: Vieris
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 20 years
Vine density: 6,000 vines/ha ( 2,428 vine/ac)
Yield per hectar and per vine: 4,000 kg/ha (3,568 lbs/ac) and 0.67 kg/vine
Layout: 2.40 x 0.70 m - 1.90 x 0.80 m - 1.60 x 1 m
Area: 9.42 ha (23.27) in production
Elevation: 31 m (101 ft)
Exposure: East - West and North - South
Training method: Simple guyot and spur pruning
Soils profile: Rather shallow, with generous gravel-pebbly texture, sand-silt of a reddish hue due to presence of ferrous and aluminum oxides, well drained, little water retention
capacity
Harvest period: 30th August and 6thSeptember 2018

VINIFICATION

De-stemming and crushing
Pre-fermentation cold maceration: 8 °C (46 °C)
Pre-fermentation cold settling
Fermentation:
16 ÷ 19 °C (61 - 66 °F)
Yeast: selected strains
Length of fermentation: 14 - 18 days
Malolactic fermentation: not made
Maturation: 10 months on the lees
Clarification: non-agent natural in steel
Bottling: 31st July and 1st August 2019
Bottle-ageing: 8 months