In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: white peach, lime, wild herb, white flower

Palate: stone fruit, wild herb, saline lift, long fresh close

Field-blend white from Vie di Romans of Malvasia Istriana, Friulano and Riesling. The cellar's signature aromatic blend, designed to highlight Isonzo terroir over single-variety expression.

What it pairs with

  • Spaghetti alle vongole Find spaghetti alle vongole on TableJourney →
    Clam pasta and the wine's saline-herb register lock together.
  • Adriatic crudo platter
    Raw fish and high-acid blend share marine depth.
  • Grilled scampi
    Sweet shellfish and saline-mineral blend lock together.
  • Branzino in salt crust
    Whole roast sea bass and the wine's herb register share long depth.

History

Field-blend white from Vie di Romans. Flors di Uis (Friulian for flowers of grape) is the cellar's signature aromatic blend, designed in 1993 to highlight Isonzo terroir.

  1. 1993 — First Vie di Romans Flors di Uis release

Facts

Producer
Vie di Romans
Grapes
Malvasia Istriana, Friulano, Riesling Renano
Classification
DOC Friuli Isonzo
Oak
Stainless steel fermentation and elevage on fine lees for around 11 months
ABV
13.5%
Price
EUR 24 to 38 at retail
Drinking window
2-12 from vintage
First vintage
1993

Frequently asked about Vie di Romans Flors di Uis

What does Vie di Romans Flors di Uis taste like?

White peach, lime, wild herb and white flower on the nose; stone fruit, wild herb, saline lift and a long fresh close on the palate. Medium-bodied with high acidity.

When should I drink Vie di Romans Flors di Uis?

Drink 2 to 12 years from vintage. The cellar's long-lees discipline gives the wine medium-term cellar capacity.

What grapes are in Flors di Uis?

A field blend of Malvasia Istriana, Friulano, and Riesling Renano. The name (Friulian for flowers of grape) signals the cellar's aromatic blend designed to highlight Isonzo terroir.

What food pairs with Vie di Romans Flors di Uis?

Spaghetti alle vongole is the canonical pairing. Adriatic crudo, grilled scampi, and branzino in salt crust are equally strong.

Tags

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