Vie di Romans Piere Sauvignon Friuli Isonzo. The Sauvignon Piere of Vie di Romans is born from 100% Sauvignon Blanc grapes, daughters of a single vineyard called Piere which rises in the area of Mariano del Friuli (GO), characterized by soil with a clayey fraction rich in silicon, at an altitude 33 meters above sea level. The alcoholic fermentation took place for 16 days at a temperature of 16°C-19°C. The refinement took place for 8 months in steel on the lees, an operation that enriched the wine in terms of structure and aromas. Before being marketed, the Sauvignon Piere di Vie di Romans rested for a further 10 months in the bottle.
Vie di Romans Piere Sauvignon 750ml
$49.99
Vie di Romans Piere Sauvignon Friuli Isonzo. The Sauvignon Piere of Vie di Romans is born from 100% Sauvignon Blanc grapes, daughters of a single vineyard called Piere which rises in the area of Mariano del Friuli (GO), characterized by soil with a clayey fraction rich in silicon, at an altitude 33 meters above sea level. The alcoholic fermentation took place for 16 days at a temperature of 16°C-19°C. The refinement took place for 8 months in steel on the lees, an operation that enriched the wine in terms of structure and aromas. Before being marketed, the Sauvignon Piere di Vie di Romans rested for a further 10 months in the bottle.
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The unswerving dedication of the Gallo family to vineyards and wines, dating back over a century, is rooted in the labour and determination of family members such as Basilio, Stelio, Gianfranco and their relatives. Gianfranco, who has managed the estate since 1978, introduced radical and far-reaching viticultural programmes and has devoted painstaking attention to winemaking practices; these initiatives have given the stamp of unique personality to the wines of Vie di Romans over the last 20 years. An in-depth understanding of all the factors underlying a specific sensory experience is of course the goal of anyone who strives for a deeper appreciation of the fruit of the winemaker’s art. The production of outstanding grapes and wines is linked to a broad range of factors, but considering these in a cursory manner will not reveal the intimate character of a winemaking enterprise: instead of simply co-relating good quality with terroir or with winemaking practices, one must attempt to trace the synergy of agents which interact to produce that wine. In the following pages, then, we intend to consider only those factors which contribute the most to defining the character of Vie di Romans’ wines; they fall into three categories: environment, viticulture, and man.
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