Vie di Romans

Ciampagnis is a name, not an adjective. It refers to a single vineyard – nine hectares, brought to maturity by Gianfranco Gallo over decades, on those finely layered soils of sand, silt and gravel that give Chardonnay in the Isonzo Valley a tropical generosity that one would not expect at this latitude. What Burgundy achieves with depth and limestone, Ciampagnis achieves with richness and mineral lustre. Vinified according to the same principle as all the other whites of the house: anaerobic destemming, short cold maceration, fermentation at a controlled temperature, approx. seven months maturation on the yeasts in stainless steel. No malolactic fermentation – freshness as a principle.

Malvasia Istriana is the most fragrant variety in Friuli – and the least known outside its borders. Gianfranco Gallo cultivated it when hardly anyone believed in it, on one and a half hectares in Mariano del Friuli, which give it everything it needs in terms of yield and ripeness. Dis Cumieris – named after a local topographical term – is Gallo's homage to the variety in its purest form. 100% Malvasia Istriana, on glacial gravel with sand, eight months on the lees, no malolactic. The result is a fragrance that is almost unrivalled in intensity by any other grape variety.

Bright ruby red with garnet red reflections. Wild bouquet of red fruits, delicate spice flavours and a hint of tobacco and leather. Taut and elegant at the same time, the tannins are velvety soft, with a well-proportioned fruit centre and harmonious spiciness. A skilfully balanced red with a lingering final and good ageing potential. SUPERIORE.DE

Friulano was the wine of Friuli long before anyone planted Sauvignon Blanc, Pinot Grigio or Chardonnay in these soils. The autochthonous variety – long called Tocai until a European court judgement took the name away from it – has a distinctiveness that no other grape variety in this region can replicate: almond-bitter on the finish, floral on the attack, with a velvety texture and an unagitated stillness. Dolée comes from the vineyard of the same name in Mariano del Friuli – two hectares of sandy gravel with reddish silt, exposed to the east-west. Short cold maceration, fermentation at 16–19 °C, nine months on the lees in steel, natural clarification.

Flors di Uis means "flowers of the grape" in Friulian – and the name is as precise as a promise. Gianfranco Gallo conceived this wine as a tribute to the diversity of flavours of the Isonzo Valley: not a portrait of a single variety, but an ensemble of three equal voices. 58% Malvasia Istriana, 27% Rhine Riesling, 15% Friulano – all varieties fermented separately, then assembled over eight months on the yeasts in steel. The Malvasia provides the floral fragrance and tropical richness, the Riesling the cutting minerality and freshness, the Friulano the binding character and the delicately almond-bitter finish. No wood to come between the varieties.

The Vieris vineyard covers 9.4 hectares with predominantly French clones, planted at the highest density: 0.7 kilograms yield per vine. On the same glacial gravel soils in the Isonzo Valley, with the same Bora coolness and the same Adriatic light – but with a yield that forces the wine to search deeper. Gianfranco Gallo deliberately vinifies the Vieris for a creamier texture: less focussed on varietal character, more on terroir. Short cold maceration, controlled fermentation, nine months in large wooden barrels on the lees, natural clarification, no malolactic.

The world of Sauvignon Blanc knows two great voices: the Loire Valley and Marlborough. Gianfranco Gallo has added a third – the Isonzo Valley. Not because he wanted to, but because the Piere vineyard decided so. 11.5 hectares in Mariano del Friuli at 34 metres, predominantly Italian clones with loose grapes on deep, gravelly-sandy soils with conglomerate components. The bora brings coolness, the Adriatic Sea brings ripeness, the Isonzo brings minerals. Short cold maceration, fermentation at 16–19 °C, eight months on the yeasts, no malolactic fermentation, ten months in the bottle.

Pinot Grigio can be many things. With Dessimis, it is one thing above all: itself. Gianfranco Gallo realised early on that this grape variety only shows its full profile if it is given the time on the skins that it deserves and the result is not pressed immediately – and the result is not pressed immediately. Dessimis comes from two separate parcels on nine hectares in Mariano del Friuli, on shallow, gravel-rich soils with iron and aluminium oxide inclusions, which give the soil its characteristic redness and the wine its mineral structure. Prolonged maceration on the skins – not an orange wine, but a deliberate extraction of colour, aroma and texture. Then nine months on the lees in steel, no wood, no intervention. Further months in the bottle.

Gianfranco Gallo has a phrase that he always repeats: "Wine needs time to show what it is." This is not modesty – it is an attitude that characterises his entire winery. Since 1992, all Vie di Romans wines have only been released on the market two years after the harvest. The Chardonnay that bears his name is the most personal expression of this conviction. The vineyard is located in Mariano del Friuli on glacial gravel soils deposited by the Isonzo over thousands of years – gravel-rich, mineral-rich, aerated. The bora winds from the east create pronounced temperature fluctuations between day and night, keeping Mediterranean ripeness and Alpine freshness in a rare combination. Late harvest to achieve maximum aromatic ripeness. Control over oxidation from the first moment. Fermentation at a controlled temperature, nine months on the lees in barriques, then bottle ageing.

Dut'un means "all in one" in Friulian – and this name is not a modesty, but a precise description of what this bottle contains. Gianfranco Gallo sees Dut'un as the distillate of his entire vineyard: equal parts Chardonnay and Sauvignon Blanc from the best plots of the Vie di Romans and Vieris vineyards – thirty-year-old vines on glacial gravel soils with silt components, exposed to the east-west and north-south. What he is looking for is not the character of the grape variety, but the character of the place. The Isonzo, the bora, the gravel, the light – these are the ingredients. Chardonnay and Sauvignon are the tools.

Pure Pinot Nero that is only produced in the best years. Fine, very elegant bouquet of redcurrant, blueberry and sweet spicy notes. Cool and lean on the palate, with Burgundian finesse and structure, the fruit discreetly underpinned by fine spice and wonderfully polished tannins. Long and complex with aristocratic restraint and blessed with great ageing potential. SUPERIORE.DE

For more than thirty years, Vie di Romans has been vinifying only its own grapes in order to respect and express the respective vineyards of origin. The crus "Piere", "Vieris", "Vie di Romans", "Ciampagnis", "Dessimis" and others embody the sensory quintessence of their grapes of origin, each with its own recognisable and enduring historical character.

Pure Pinot Nero that is only produced in the best years. Fine, very elegant bouquet of redcurrant, blueberry and sweet spicy notes. Cool and lean on the palate, with Burgundian finesse and structure, the fruit discreetly underpinned by fine spice and wonderfully polished tannins. Long and complex with aristocratic restraint and blessed with great ageing potential. SUPERIORE.DE