Vie di Romans Flors di Uis 2016
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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 and a clean, rich finish.
Ideal with more elaborated seafood recipes, like lobster risotto or tuna tartar,and with any spicy dishes.Blend: 55% Malvasia Istriana, 34% Riesling, and 11% Friulano.
Professional Ratings
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Robert Parker's Wine Advocate
Slightly lower in price compared to this estate's mono-variety wines, the 2016 Friuli Isonzo Flors di Uis is a blend of 45% Malvasia Istriana, 40% Riesling Renano and 15% Friulano. Production is 23,286 bottles. This unoaked white blend shows a razor-sharp delivery of primary fruit aromas, with zesty freshness and citrusy acidity on the close, followed by white jasmine and honey. The wine shows beautifully in the glass, with a radiant and brilliant appearance.
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Wine Spectator
Light-bodied and lithe, this balanced white shows exotic hints of lychee and kiwifruit, with melon, lime granita, wet stone and ground ginger flavors. Bright and mouthwatering on the lingering finish. Malvasia Istriana, Friulano and Rhein Riesling. Drink now through 2023.
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James Suckling
There’s quite a lot of candied-apple character on the nose, even though the dried florals are attractive and spicy. Medium to full body, bright acidity and a textured finish.
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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.