Description
Still white wine from Friuli Isonzo DOC, 13.5% ABV, produced by Vie di Romans. 100% Pinot Grigio. 1.50L magnum, 2023 vintage. A Pinot Grigio born from the Gallo family's commitment to the world of vines and wine, which began over a century ago. Aged 9 months in barrique on the lees. Releases aromas of wisteria, wild rose, wild strawberries, grapefruit, and sage, with hints of ginger and white pepper. Coppery hues. Soft and fresh on the palate, well-structured, with a savory finish.
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1900
- Oenologist: Gianfranco Gallo
- Bottles produced: 300.000
- Hectares: 67
Since 1978, the winery has been run by Gianfranco who, through rigorous and daring viticultural choices, combined with careful oenological interpretation, has affirmed a qualitative style of great personality, which has distinguished the Vie di Romans winery over the last twenty years.
Important milestones in this last historical journey have been: 1978 first bottling and first commercial label, 1982 start of a cycle of viticultural modernisation aimed at high quality, 1989 construction of the new cellar built on three floors, 1990 vinification of grapes separated according to cru of origin, 1992 commercial release of the 1990s vintage and from this date onwards white wines will always be marketed two years after the harvest. Read more
| Name | Vie di Romans Pinot Grigio Dessimis Magnum 2023 |
|---|---|
| Type | White still |
| Denomination | Friuli Isonzo DOC |
| Vintage | 2023 |
| Size | 1,50 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | Vie di Romans |
| Origin | Mariano del Friuli (GO) |
| Climate | Altitude: 34 m. a.s.l. Exposure: East - West and North - South. |
| Soil composition | Shallow soil with abundant skeleton, reddish clay fraction due to the presence of iron and aluminium oxides, well drained. |
| Cultivation system | Simple Guyot and spurred cordon. |
| Plants per hectare | 6000-7800 |
| Harvest | 2, 3 and 7 September |
| Fermentation temperature | 16 - 19 °C |
| Fermentation | 18 days. |
| Aging | 9 months in barrique on yeasts. |
| Allergens | Contains sulphites |

