Winemaker Notes
Bright straw yellow color. Charming aromatic bouquet of white flowers, golden apple, apricot, pear, honey, with mineral and citrus sensations. On the palate the graceful flavors of Riesling and Malvasia Istriana melt perfectly with the weight and texture of Friulano. Firm acidity and a clean, rich finish.
Professional Ratings
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Robert Parker's Wine Advocate
The Vie di Romans 2023 Friuli Isonzo Cuvée Flors di Uis is led by Malvasia Istriana, followed by Riesling Renano and a smaller portion of Friulano, with the wine name meaning “flowers of grapes.” In its youth, the wine feels slightly unsettled, yet it already hints at the synergy between Malvasia and Riesling, where skin contact contributes subtle peppery, spicy notes that will integrate with time. The palate shows elegance and a saline finish, suggesting good aging potential as this young wine finds its footing. Rating: 93+
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Vinous
The 2023 Bianco Flors di Uis wafts up with a pretty blend of white peaches, pear, exotic spice and lime zest. Its ripeness comes out first, silken and nearly oily in feel, yet quickly contrasted by a cascade of inner florals and a twang of sour melon as fresh acidity provides lift throughout. It tapers off long and perfumed, leaving a bitter twang of ginger and sour citrus that keeps the mouth watering for more.
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Wine Spectator
A pure and enticing beam of apricot and guava fruit is married to finely honed acidity and a subtle streak of salinity in this elegant, medium-bodied white. Lightly honeyed but fresh and focused, with accents of tangerine peel, fresh sage and orchard blossoms lingering on the finish. Malvasia Istriana, Rhine Riesling and Friulano.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
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.