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Vie di Romans

Vie di Romans Chardonnay 2023

White still

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Denomination Friuli Isonzo DOC
Size 0,75 l
Alcohol content 13.5% 按體積
Area Friuli-Venezia Giulia (Italy)
Grape varieties 100% Chardonnay
Aging 9 months in barriques on the lees and 8 months of aging in the bottle.
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詳細資訊

Profumo

香水

It has aromas of pineapple, papaya, white peach and plum, with buttery notes, cedar peel, mint and sage.

Colore

顏色

Golden yellow.

Gusto

味道

It has a balanced soft and tasty flavour with sensations consistent with the sense of smell and a mineral finish.

服務於:

12 - 14 °C.

長壽:

05 - 10 years

Full Bodied and Aged White Wines

搭配

Fish
Cheese
White fish
Vegetarian

製造商
Vie di Romans
來自這個酒莊
  • 創業年份: 1900
  • 釀酒師: Gianfranco Gallo
  • 生產的瓶子: 300.000
  • 公頃: 67
The Gallo family's commitment to the world of vines and wine began over a century ago and has manifested itself over time through the work and dedication of people such as Basilio, Stelio, Gianfranco and their families.

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.
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Name Vie di Romans Chardonnay 2023
Type White still
Denomination Friuli Isonzo DOC
Vintage 2023
Size 0,75 l
Alcohol content 13.5% 按體積
Grape varieties 100% Chardonnay
Country Italy
Region Friuli-Venezia Giulia
Vendor Vie di Romans
Origin Mariano del Friuli (Gorizia)
Climate Altitude: 31 m. a.s.l. Exposure: North-South and East-West.
Soil composition Medium deep soil with moderate skeleton, clay fraction reddish in colour due to the presence of iron and aluminium oxides.
Cultivation system Simple Guyot and single cordon spur-pruned.
Plants per hectare 6,000-7,800
Yield per hectare 6,200 kg/hectare
Fermentation temperature 16 9 °C (61-66 °F)
Fermentation 20 days.
Aging 9 months in barriques on the lees and 8 months of aging in the bottle.
Allergens Contains sulphites