2022 Vie di Romans Friuli Isonzo Chardonnay Ciampagnis

The 2022 Vie di Romans Friuli Isonzo Chardonnay Ciampagnis is a refined, single-vineyard white that shows just how expressive Chardonnay can be in Friuli’s Isonzo zone. Sourced entirely from the Ciampagnis Vieris vineyard, this wine balances richness and precision, with no detail in the winemaking left to chance. Its combination of cool maceration, long lees aging and the absence of malolactic fermentation delivers a Chardonnay that is both generous and strikingly fresh, a style that has made Vie di Romans a reference point in the region. What sets this wine apart is its ability to offer the full spectrum of Chardonnay—creaminess, layered fruit and complexity—without sacrificing vibrancy or elegance. The old alluvial soils of stones and iron-rich red clay bring structure and a distinct mineral edge, while the 20-year-old vines add depth and concentration. Since the late 1970s, Vie di Romans has been at the forefront of Friuli’s white wine renaissance, and Ciampagnis stands as one of the estate’s flagship expressions of site-specific Chardonnay.

Tasting Notes
In the glass, the 2022 Ciampagnis Chardonnay is bright and luminous, typically showing a straw to pale gold hue with subtle green reflections that hint at its freshness. Swirl the glass and you’ll notice a fine gloss and slow-forming legs, a nod to its concentration and time on the lees. The nose opens with ripe orchard fruit—pear and golden apple—wrapped in delicate chamomile, white blossom and a gentle honeyed nuance. With air, more layers emerge: hints of stone fruit, almond cream and a light citrus oil note, especially orange zest, all underpinned by a subtle mineral and almost saline impression. On the palate, this is a Chardonnay of both breadth and tension. It is creamy and textural, with flavors of buttered almond, ripe stone fruit, pear, and a touch of acacia honey, yet kept in perfect check by a vivid, linear acidity. The mid-palate is silky and layered rather than heavy, finishing long and precise with echoes of citrus peel and a fine, chalky grip. Despite its richness, the wine feels remarkably light on its feet and exceptionally well balanced. Enjoyable now for its generous fruit and supple texture, this 2022 vintage also has the structure and acidity to develop complexity over the next 5–8 years. With a little time in bottle, expect more nutty, brioche and honeyed notes to evolve alongside its floral and mineral character.

Production
Ciampagnis Vieris is located in the Friuli Isonzo area of Friuli-Venezia Giulia, where the vineyards sit on an alluvial plain formed by the Isonzo river. Here, the soils are a mix of small river stones and iron-rich red clay, a combination that ensures excellent drainage, promotes deep root systems and contributes both ripeness and a pronounced mineral backbone to the wine. The Chardonnay vines average around 20 years of age, producing naturally lower yields with enhanced concentration. The grapes are harvested by hand at optimal ripeness to preserve both flavor intensity and acidity. After picking, the fruit undergoes a cold skin maceration at about 8°C, a gentle pre-fermentation soak that helps extract aromatic compounds and texture without bitterness. Fermentation lasts roughly 22 days, typically in temperature-controlled vessels to maintain purity of fruit. The wine is then aged for around eight months on its lees (sur lie), with periodic stirring as needed to build creaminess and complexity. Crucially, no malolactic fermentation takes place, a deliberate choice by Gianfranco Gallo to retain the wine’s naturally vibrant acidity and clarity of expression.

Food & Serving
This Chardonnay is an excellent partner for refined, flavorful dishes where texture and freshness matter in equal measure. Think seared scallops with beurre blanc, pan-roasted turbot or halibut, grilled langoustines, or richer shellfish pastas. It also pairs beautifully with roasted chicken, veal in light cream sauces, risotto with porcini or spring vegetables, and creamy soft cheeses such as Taleggio, Brie or Robiola. For something more regional, try it with Friulian dishes based on polenta, delicate cured meats and alpine cheeses. Serve at 10–12°C (50–54°F) to showcase both its aromatics and structure—slightly cooler for aperitif-style sipping, slightly warmer at the table for maximum complexity. While decanting is not essential, giving the wine 20–30 minutes in a carafe or in the glass allows the floral and nutty notes to unfurl and the palate to gain even more silkiness.

Producer
Vie di Romans is one of Friuli-Venezia Giulia’s benchmark producers, synonymous with precise, terroir-driven white wines. The estate has been in the Gallo family for generations, but its modern story began when Gianfranco Gallo took over from his father more than 30 years ago. He released his first wines under his own direction in 1978 and quickly became a pioneer in highlighting the potential of the Friuli Isonzo alluvial plain, then a relatively underappreciated area for premium whites. Since 1990, Gianfranco has focused almost exclusively on mono-varietal, single-vineyard bottlings, allowing each grape and site to speak clearly. Yields are kept intentionally low, vineyard work is carried out with a near-organic sensibility, and the cellar regime emphasizes cold maceration, precise temperature control and extended lees aging. Avoiding malolactic fermentation in most whites has become a signature of the house style, preserving definition and energy. Today, Vie di Romans is widely regarded as a reference producer in Friuli, consistently earning high critical praise and helping to redefine Italy’s reputation for world-class white wines.