About this wine
Vinification
The grapes are harvested into small crates and dried for one month to concentrate their sugars. Vinification then takes place in stainless-steel tanks. This accelerated form of appassimento for red grapes, developed by Paolo Rodaro, is known as surmaturazione and became the Romain-Rodaro method.
Ageing
The wine matures in French oak barrels for at least 36 months.
Label / history
The wine belongs to the limited-edition "Romain" collection, inspired by stories Paolo Rodaro heard from his grandfather about practices in Friuli during the 1700s. In rainy seasons, harvested bunches were hung beneath house ceilings to delay fermentation and produce rich, long-lasting red wines. This family tradition of appassimento informed Rodaro’s development of the Romain-Rodaro method, which he has researched for more than 20 years.
