Vie di Romans is based in the heart of Isonzo. 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.
Winter was rainy and cold. Spring came later than in recent vintages and budbreak took place on 15th April. The temperatures in April and May helped flowering and the following stages of the growing cycle picked up quickly. The good conditions of spring and early summer brought an abundant quantity of bunches on the vines. a vigorous green harvest was carried out in the vineyard to allow the vines to focus on quality. Summer was very hot with a week with temperatures above 35°C. The temperature returned to average levels in August and September. Harvest started at the end of August for the Sauvignon Blanc and continued through September for the other grape varieties. This season is similar to 2008 for the growing season and the character of the resulting wines.
After de-stemming and crushing, the grapes underwent a pre-fermentation maceration at 8ºC for 20 hours. Fermentation took place in stainless-steel tanks over a period of 20 days at temperatures of 16ºC to 19ºC with selected yeasts. The wine did not undergo malolactic fermentation and spent 10 months on its lees in French oak barriques (20% new) prior to clarification and bottling. Once bottled, the wine spent a further eight months ageing prior to release.