Bright and clear, this lemon yellow coloured Pinot Grigio has a classic aromas of smoke, with a touch of vanilla cream from the oak ageing. The nose is lifted by a rich, freshly-baked bread perfume. Rich and full, with notes of ripe peach and pear and a dry, crisp finish. Careful oak ageing gives it a fullness without smothering the delicate fruit character.
Vie di Romans
Gianfranco Gallo is a perfectionist. Not for him the unoaked, oversweetened simplicity of many white wines from Friuli; he is more interested in richness, texture, length, complexity and the ability to age. For this reason, he releases his white wines 18 months after the vintage. Each wine reflects the way in which a particular grape variety performs on a certain site, for each varietal is named after the vineyard in which the fruit is grown. Gallo is based in the heart of Isonzo, where his 50.. read more
Wine Advocate # 199. Feb 2012. Reviewer : Antonio Galloni. The Pinot Grigio Dessimis is arguably the biggest, richest Pinot Grigio being made in Friuli today as it is again in 2009. Crushed berries meld into floral notes in this textured, expansive wine. As is typically the case, the Dessimis pushes the boundaries in terms of what is capable in Friuli when it comes to Pinot Grigio. Anticipated maturity: 2012-2015.
Tasted February 2009. Fresh with lots of toffee / cream / dairy. Very generous, textured, full body, with caramel flavours that dominate on the finish plus a core of dense fruit. (RH). When to drink : 2009 to 2017.
Issue: June 30, 2012 - Ballet shoe pink in color, this is layered, with good cut and a creamy palate offering an array of candied apple, almond, dried papaya, vanilla, pastry, grated coconut and spice notes. The smoky undertow gains momentum on the lingering finish. Drink now through 2017. –AN
Sept/Oct '11. By Ian D'Agata. Pale, hazy pinkish-red; this has obviously been macerated on its skins. Bright, delicate aromas of raspberry, pear, vanilla and spices. Enters full and supple, then shows slightly muted flavors of citrus and pear complicated by hints of red berries and caramel. Comes across as considerably fatter than some past bottlings but without heaviness or loss of shape, thanks to lively acidity. Finishes dense, nutty and long. This needs time to develop a bit more flesh and complexity.
The grapes were de-stemmed and crushed before undergoing a pre-fermentation cold maceration at 8ºC for 6 hours. Fermentation took place in oak barrels, no new oak, at a temperature of 15-19ºC for a period of 12-25 days with selected yeast strains. Malolactic fermentation was allowed to take place and 100% of the wine was matured on its lees for 7 months in oak. It was bottled in mid-May 2008.
