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 VIE DI ROMANS PINOT NERO
TECHNICAL DATA
Alcohol: 14.50 %
Total acidity: 5.16 g/l
pH: 3.28
Estimated peak of maturation: 8 years
Estimated cellar life: 18 years
Category: red, dry
Grape variety: pinot nero 100 %
Source vineyard: Vie di Romans
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 4 years
Vine density: 7,800 vines/ha (3,156 vines/acre)
Yield per hectar and per vine: 4,200 kg/ha
(3,747 lbs/ac) e 0.54 kg/plant
Layout: 1.60 x 0.80 m
Area: 1.15 ha (4.81 ac) in production
Elevation: 31 - 32 m (101 - 105 ft)
Exposure: North - South and East - West
Training method: simple guyot
Soils profile: medium deep, with generous
gravel-pebbly texture, ranges from sand-silt
to clay-silt, reddish hue due to presence of
ferrous and aluminium oxides, well drained
little water-retention capacity
Harvest period: 2th September 2016
VINIFICATION
De-stemming and crushing
Skin contact: 14 days, planging
and delestage applyed
Fermentation vessel: stainless still fermentation vats
Pre-fermentation cold settling
Fermentation: 18÷30 °C (64-86 °F)
Yeast: selected strains
Length of fermentation: 7 days
Malolactic fermentation: complete
Maturation: 12 months in barrels, followed
by 8 months in steel until
Clarification: completion of natural clarification
Bottling: 21st December 2017
Bottle-ageing: 15 months