Piere (2023) - Vie di Romans
Piere is Vie di Romans’ flagship Sauvignon Blanc: the name means “stone” in Friulian and refers to the stony soils of the Isonzo, which give the wine great minerality and longevity. It is one of the most internationally recognised Italian whites.
Piere (2023) - Vie di Romans
Type: Vino Bianco
Area: Friuli Isonzo
Appellation: Friuli Isonzo Sauvignon Blanc DOC
Grape variety: Sauvignon blanc
Vintage: 2023
Winery: Vie di Romans
Alcohol: 14%
The appellation: Friuli Isonzo Sauvignon Blanc DOC
The Friuli Isonzo Sauvignon Blanc DOC is one of the most elegant and distinctive expressions of the international Sauvignon Blanc variety in Italy. It is born in the south-eastern belt of Friuli Venezia Giulia, along the course of the Isonzo, where the alluvial soil and the breezy, cool microclimate allow Sauvignon to develop an intense, mineral and aromatic profile, among the finest in Europe.
Find out more about Friuli Isonzo Sauvignon Blanc DOCWhat to eat with Piere
Who makes it: Vie di Romans
Vie di Romans is an estate founded and led by the Gallo family, active in winegrowing for more than a century, but its modern shape takes form in 1978, when Gianfranco Gallo takes over the running of the estate. The central idea is to put the vineyard first: to obtain wines that faithfully reflect the terroir, with careful practices in the vineyard, low yields, and a harvest that also allows for late picking or for conditions that permit full aromatic ripeness.
Find out more about Vie di RomansThe vine of Piere
Sauvignon blanc
Sauvignon Blanc is one of the most famous and widely planted white grape varieties in the world, known for its fresh, aromatic and vibrant wines. Native to France, and in particular to the Loire Valley and Bordeaux, Sauvignon Blanc has spread to many wine regions, adapting to different climates and soils while always keeping its unmistakable personality.
Find out morePiere: the Friuli Isonzo area
Friuli Isonzo
The Friuli Isonzo (or Isonzo del Friuli) is a wine-growing area of Friuli-Venezia Giulia, along the middle-lower course of the river Isonzo, in the province of Gorizia.The area takes in the municipalities of Gradisca d'Isonzo, Cormòns, Romans d'Isonzo, Mariano del Friuli, Villesse and neighbouring territories. The terroir is marked by gravelly and sandy soils (known as claps), which drain very well, and by a temperate microclimate thanks to the closeness of the Adriatic Sea and the shelter of the Julian Prealps. These conditions make it possible to obtain fresh, varietal, elegant and long-lived wines, among the most representative of Friulian viticulture.
Find out more about Friuli IsonzoClimate: Continental
Altitude: Low Altitude (0-200 m above sea level)
Soil: Alluvial / Morainic
Geographical setting: River
Profile of Piere
Primary aromas: Pineapple, White flowers, Peach, Grapefruit
Secondary aromas: Spices, Vanilla
Tertiary aromas: Honey
Tasting notes: This Sauvignon Blanc is a wine of great expressiveness and complexity. It shows a bright straw-yellow colour and an aromatic profile rich in hints of exotic fruit, aromatic herbs and mineral notes. On the palate it reveals lively acidity, well balanced by a full, round body. The experience closes with a long, savoury finish. A wine that highlights the identity of the terroir and the winemaker's personal interpretation. Perfect paired with fish and seafood dishes.
| Sulphites | yes |
| Body | Fresh |
| Acidity | Medium-high |
| Tannin | Absent |
| Sweetness | Dry |
| Finish | Long |
| Colour | Straw yellow with pale green highlights |
| Clarity | Clear |
Winemaking methods used for Piere
Hand harvesting
Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.
Find out moreMalolactic fermentation
Malolactic fermentation is a fundamental process in winemaking, particularly used for quality white, red and sparkling wines. This method plays a key role in determining the flavour and aromatic profile of many wines, helping to make them softer, more complex and suited to long ageing.
Find out moreSoft pressing
Soft pressing is a gentle winemaking technique, used to extract the must from the grapes with the least possible pressure. This method makes it possible to obtain a high-quality must, free of excessive phenolic or tannic substances, ideal for producing elegant white, rosé and red wines.
Find out moreTemperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreDestemming and gentle crushing
Destemming and soft crushing is a fundamental technique in modern winemaking, allowing the quality and purity of the must to be preserved with the utmost respect for the raw material. During this stage, the stems are separated from the berries (destemming) to avoid imparting herbaceous or bitter notes, while crushing takes place with gentle pressure, just enough to break the berries without damaging the skins and pips.
Find out moreAgeing methods used for Piere
In Stainless Steel (7–18 months)
Ageing in stainless steel for between 7 and 18 months is a winemaking choice aimed at obtaining more structured, complex wines, while retaining the varietal purity and aromatic precision typical of an inert material. Unlike short ageing periods, here the wine is left to mature for longer in stainless steel so that it stabilises naturally, develops slowly and gains greater balance, without any aromatic interference from wood or oxidation.
Find out moreIn bottle (7–18 months)
Ageing in bottle for a period of between 7 and 18 months represents an intermediate stage of maturation, ideal for those wines that have already completed their ageing in wood, stainless steel or concrete, and that need further time to achieve full harmony and stability before being released. During this period, the wine develops slowly in the absence of oxygen, refining its structure, aromatic balance and softness on the palate.
Find out moreTime on the lees for Piere
- Medium (7–18 months)