2020 Vie di Romans, Flors di Uis, 6x750ml

2020 Vie di Romans, Flors di Uis, 6x750ml

A blend of Malvasia Istriana, Riesling and Friulano, this wine represents the character of Friuli wines, being full-bodied, with a perfumed, floral nose and spicy notes on the palat

Vegan / Vegetarian

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £144.00

Critics Score: 93

Publication: Eric Guido, Vinous

Drinking Dates: 2023-2030

The Flors di Uis is remarkably pretty and lifted in 2020. Exotic florals and sweet spice complement green melon and hints of smoke. This boasts textures like nectar, forward in style yet perfectly balanced with ripe, mineral-tinged apple and pears. There is a seamless yet perfectly poised sensation here, as its zesty acids add verve and leave a pleasant inner sweetness through the finale, contrasted by a twang of sour lime. In 2020, the Flors di Uis is a highly enjoyable expression of contrasts that drive the palate wild. This is a blend of 57% Malvasia, 35% Riesling and 89 Friulano.

Vie di Romans is based in the heart of Isonzo, where Gianfranco Gallo's 50 hectares of vineyard produce about 250,000 bottles a year. The soil is stony and glacial, and soaks up whatever rainfall there is like a sponge. A cool east wind causes a big difference between day and night temperatures, which in turn slows ripening and allows the grapes to accumulate a great deal of flavour. This, along with the low yields Gallo achieves, and his proclivity for late picking, gives single vineyard wines of great intensity and richness. As a result, he releases the wines a year later than usual.

Fruit is sourced from three vineyards - Boghis, Ciampagnis and Vie di Romans - in the commune of Mariano del Friuli. The average age of the vines, which cover 3.88 hectares, is 25 years. Vineyard elevation is 29-34 metres above sea level. The vines are Guyot trained with a density of 6,000 vines per hectare. Soils in these three sites range from shallow to medium-deep with gravel-pebbly textures. They are mainly sand-silt with ferrous and aluminium oxides, and are well drained.

Each grape variety was harvested and vinified separately. Grapes were picked, destemmed and crushed before a cold pre-fermentation maceration at 8ºC for 22 hours. Fermentation with selected yeast strains took place in stainless steel at temperatures between 16-19ºC for 15 days. The wine did not undergo malolactic fermentation and was aged on its lees for nine months in stainless-steel tanks. The different varieties were blended together one month prior to bottling. The wine then remained in bottle for nine months before release.