Vie Di Romans

The unwavering dedication of the Gallo family to vineyards and wine dates back over a century and is rooted in the labor and determination of family members over three generations.Gianfranco, who has managed the estate since 1978, introduced radical viticultural programs 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, making them some of the most premier wines in the entire peninsula.The 50 hectares of vineyards are located in a niche microclimate that benefits from soil rich in alluvial fans and minerals that have been carried there by glaciers over the millennia, as well as, the Bora winds from the east that result in large, daily temperature fluctuations.

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Vie di Romans 'Vie di Romans' Chard 2016
94  James Suckling 
James Suckling 94 "Lemon and apple curd, nutmeg, cloves, vanilla, pie crust, dried apricots and papaya. Full-bodied and very textured with a butteriness, but forthright acidity that carries this through to a creamy finish. Drink now."~JS  Wine Spectator 91 "Light- to medium-bodied and
Item Number: 32510
Bottle:$21.95
Case: $263.40
Allow 2-4 days shipping/pickup

Vie di Romans 'Dessimis' Pinot Grigio 2016
93  James Suckling 
James Suckling 93 “Vivid peach pit, red guavas, cloves, dried rose petals, lavender, dried herbs and nutmeg. Full body, a very phenolic and oily texture with loads of red-apple flavors and a textured finish. Drink now.”~JS   Wine Spectator 90 “This rich Pinot Grigiois is a pale salmon color,
Item Number: 30767
Bottle:$25.95
Case: $311.40
BTL

Vie di Romans 'Piere' Sauvignon Blanc 2015
(1)
93  James Suckling 
James Suckling 93 "Plenty of sliced apple, grass and fennel seed character. Medium body, tangy acidity and smoky, slate aftertaste. Always excellent. Drink now."~JS  Vinous Media 90 "Bright pale straw. Very pungent herbal and green fruit aromas. A very strong herbal note complicates the
Item Number: 30218
Bottle:$24.95
BTL

Vie di Romans 'Vie di Romans' Chard 2015
91  Wine Enthusiast 
Wine Enthusiast 91 “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.” ~ KOK  Wine Spectator 88 “A creamy white, light to

Vie di Romans 'Vie di Romans' Chard 2014
Winery Notes "The 124 acres of vineyards are located in a niche microclimate that benefits from soil rich in ­alluvial fans and minerals that have been carried there by glaciers over the millennia, as well as, the Bora winds from the east that result in large, daily temperature fluctuations. The

Vie di Romans 'Dessimis' Pinot Grigio 2014
(1)
94  James Suckling 
James Suckling 94 "This remains one of the most structured Pinot Grigios in the world with a dense palate that shows cooked apple, peach, and lemon character. Drink now.” –J.S.  Wine and Spirits 92 “The wine’s coppery hue comes from the natural pigments of the grapes that seep into the juice

Vie di Romans 'Vie di Romans' Chard 2013
95  James Suckling 
James Suckling 95 "A rich and round white with sliced apple, apple pie, cream and creme brulée aromas and flavors. Full body, very long and flavorful. One of the greatest chardonnays of Italy. Drink now."~J.S.  Wine Advocate 94 "If you love Chardonnay, the 2013 Friuli Isonzo Rive Alte Chardonnay

Vie di Romans 'Vie di Romans' Chard 2012
94  James Suckling 
James Suckling 94 "A rich, oily chardonnay with vanilla, apple-pie and lemon character. Hints of toasted coconut too. Full body, lots of fruit and an intense, caramel-like finish. Drink now."~J.S.  Wine Spectator 91 "Refined, medium-bodied and richly smoky, with fine layers of pear tart, lemon

Vie di Romans Dessimis Pinot Grigio 2011
93  James Suckling 
Wine Advocate 93 "Another spectacular wine from Vie di Romans, the 2011 Friuli Isonzo Rive Alte Pinot Grigio Dessimis could technically be classified as a white wine despite its pink-coppery appearance. To be consistent with our database, I’m calling it a “rose” instead. Toasty notes of roasted