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Vie di Romans

It's easy to see why the 2018 Vie di Romans Chardonnay was one of James Suckling's Top 100 Value wines of 2020. In his recent report for Vinous, this month, Eric Guido is similarly enthusiastic. I just tried it myself and I was bowled over by the complexity and elegance. 

2018 Vie di Romans Chardonnay

60 Bot @ £144 per 6 Bot Case, in bond
£188.87 duty & VAT paid

The complex nose combines smoky flint, fruit blossom, greengage and apricot clafouti. If this were Burgundy, it would be more Puligny than Meursault. It is lifted and layered, sophisticated & beguiling. Unctuous and generous but not fat. There’s ripeness and acidity poised on a knife edge. A delicate kiss of spice lingers on the long finish. It made a terrific companion to tonight’s Wiener Schnitzel. You could keep it 5-10 years but why wait? Enjoy it now, in all its coiled energy. Best served not too chilled.
Simon Quinn, VinQuinn

As is usually the case, the Chardonnay Vie di Romans really stands out amongst its peers, especially in the 2018 vintage. There’s an undeniable richness to the bouquet as this gorgeous expression slowly blossoms in the glass. Pretty white and yellow florals, lemon confit, hints of custard, peach and sweet melon all come forward over time. It’s silky and pliant in texture, with formidable weight, yet balanced by brisk acids, as ripe citrus-tinged fruits and minerals excite the senses. A subtle hint of sweet exotic spice and almond lingers on the long and dramatic finish. The 2018 is charming today, yet also full of potential. 2022-2034
94 points Eric Guido, Vinous


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.

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