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Vie di Romans Chardonnay 2015

Chardonnay from Friuli-Venezia Giulia, Italy
  • WE91
13.5% ABV
  • JS93
  • WS90
  • W&S91
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13.5% ABV

Winemaker Notes

A dry wine made with 100% Chardonnay grapes.

Critical Acclaim

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WE 91
Wine Enthusiast
Mature orchard fruit, candied citrus, toasted oak and vanilla aromas emerge in the glass. The round polished palate offers baked yellow apple, pineapple and toasted almond while a stony mineral note lends depth.
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Vie di Romans

Vie di Romans

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Vie di Romans, Friuli-Venezia Giulia, Italy
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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.

Friuli-Venezia Giulia

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The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.

In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla gialla and Malvasia Istriana.

Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which abutts Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

VIYITVDRC7515_2015 Item# 319683