Seghesio Sonoma Zinfandel 2016 (Wine Spectator 93 Points)
July 12, 2020
BOLLINGER SPECIAL CUVEE BRUT (750ml)
July 12, 2020
VIE di ROMANS – 2018 CIAMPAGNIS CHARDONNAY (Robert Parker 95 Points, James Suckling 94 Points)
$41.55
Category: white, dry
Grape variety: chardonnay 100 %
Source vineyard: Ciampagnis Vieris
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 18 years
Vine density: 6,000 vines/ha (2,428 vines/acre)
Yield per hectar and per vine: 5,800 kg/ha (5,174 lbs/ac) and 0,96 kg/vine
Layout: 2.40 x 0.70 m – 1.60 x 1 m
Area: 7,83 ha (19,35 ac) in production
Elevation: 32 m (105 ft)
Exposure: North – South
Training method: simple guyot and spur pruning
Soils profile: rather shallow, with generous gravel-pebbly texture, some clay, reddish hue due to presence of ferrous and aluminum oxides, well-drained
Harvest period: 21st August, 4th and 5th 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: 19th and 20th June 2019
Bottle-ageing: 9 months
In stock
Category: white, dry
Grape variety: chardonnay 100 %
Source vineyard: Ciampagnis Vieris
Geographical area: Friuli Isonzo Rive Alte
Place: Mariano del Friuli (GO)
Average planting age: 18 years
Vine density: 6,000 vines/ha (2,428 vines/acre)
Yield per hectar and per vine: 5,800 kg/ha (5,174 lbs/ac) and 0,96 kg/vine
Layout: 2.40 x 0.70 m – 1.60 x 1 m
Area: 7,83 ha (19,35 ac) in production
Elevation: 32 m (105 ft)
Exposure: North – South
Training method: simple guyot and spur pruning
Soils profile: rather shallow, with generous gravel-pebbly texture, some clay, reddish hue due to presence of ferrous and aluminum oxides, well-drained
Harvest period: 21st August, 4th and 5th 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: 19th and 20th June 2019
Bottle-ageing: 9 months
| Volume | 750ML |
|---|---|
| Country |
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