2006 Technical Specifications
Alcohol 11.5%
pH 3.94
Total Acidity 7.5 g/L
Grape Varieties Traminer Aromatico 100%
Drinking Window Estimated maturity peak at 6 years; cellaring capacity 10 years
Region Venezia Giulia
Soil Shallow to moderately deep, Well-drained soil with abundant stones and a reddish silty-clay fraction caused by iron and aluminium oxides
Elevation 33.0 meters
Orientation East–West And North–South
Harvest Dates 21 October 2006
Sites Boghis, Vignai and Piere vineyards
Vine Age 16
Botrytis Affected Yes
Barrel Size barriques
Bottling Date Early December 2007
Production Details White sweet wine from the Friuli Isonzo Rive Alte production area in Mariano del Friuli. The vineyard had 6,000 vines/ha, yielded 2,180 kg/ha and 0.36 kg/vine, used 2.4 × 0.7 m and 1.6 × 1 m spacing, covered 1.19 ha in production, and was simple-Guyot trained. Destemming/crushing was unnecessary. Cold skin maceration occurred at 10°C, followed by cold static clarification and fermentation at 17°C with selected yeasts for 65 days. Élevage comprised 12 months in barriques on the lees, followed by natural clarification in steel and 36 months of bottle maturation. Production was 752 500-ml bottles.
Vintages
2005 Technical Specifications
Alcohol 11.4%
pH 3.45
Total Acidity 10 g/L
Grape Varieties Traminer Aromatico 50%; Malvasia Istriana 25%; Riesling Renano 25%
Region Venezia Giulia
Soil Shallow to moderately deep, Well-drained soil with abundant stones and a reddish silty-clay fraction caused by iron and aluminium oxides
Elevation 33.0 meters
Orientation East–West And North–South
Harvest Dates 15 November 2005
Sites Boghis, Vignai and Piere vineyards
Vine Age 15
Botrytis Affected Yes
Barrel Size barriques
Bottling Date Late July 2006
Production Details White sweet wine from the Friuli Isonzo Rive Alte production area in Mariano del Friuli. The vineyard had 6,000 vines/ha, yielded 2,481 kg/ha and 0.41 kg/vine, used 2.4 × 0.7 m and 1.6 × 1 m spacing, covered 1.19 ha in production, and was simple-Guyot trained. Destemming/crushing was unnecessary. Cold skin maceration occurred at 12°C, followed by cold static clarification and fermentation at 15°C with selected yeasts for 50 days. Élevage comprised 12 months in barriques on the lees, followed by natural clarification in steel and 30 months of bottle maturation. Production was 2,756 0.5-L bottles. The producer reported insufficient history to estimate maturity peak or cellaring capacity.
Sources: www.viediromans.it ↗ · Compare this vintage
Producer Information
Website
Address
Loc. Vie di Romans, 1, 34070 Mariano del Friuli (GO), Italy
Phone
+39 0481 69600
Owner
Gallo family
Cellarmaster
Gianfranco Gallo