Region and Vineyards
Dolée comes from Friuli Isonzo DOC, in Friuli-Venezia Giulia, Italy's north-eastern corner where warm Adriatic influences meet the cooling currents of the Julian Alps. The vineyards lie on the Isonzo river's high banks, in the prized Rive Alte subzone on the right bank, considered the source of the appellation's most characterful wines thanks to its poorer, well-drained soils and lower natural vigour.
The Dolée vineyard itself is just 2.02 hectares in Mariano del Friuli, at about 31 m above sea level. Its soil is a gravel-pebbly alluvial mix with some clay and a distinctive reddish hue, rich in iron and aluminium oxides, providing excellent drainage yet good heat retention. Vines, around 22 years old, are trained Guyot at a dense 6,200 vines/ha on an east-west exposure. The site enjoys a niche microclimate shaped by mineral-rich alluvial fans deposited by ancient glaciers and the dry Bora winds from the east, generating strong diurnal temperature swings that preserve acidity and aromatic intensity in Friulano.
Winemaking
Dolée is a varietal Friulano 100%, from a single named vineyard. Harvest for the 2022 vintage took place on 16 September, a timing that allows full flavour ripeness while retaining the naturally vibrant acidity that defines Friuli's best whites. Grapes undergo destemming followed by a 20-hour cold pre-fermentation maceration at 8 °C, a technique that gently extracts aromatic precursors and texture from the skins without bitterness. Fermentation takes place in temperature-controlled stainless-steel tanks (16-19 °C) over 16 days, using selected yeasts to emphasise purity of fruit and terroir expression.
After fermentation, the wine spends nine months sur lie in French oak barriques, followed by eight months of bottle aging before release. Lees contact brings creaminess, mid-palate weight and subtle pastry notes, while the judicious oak regime frames rather than dominates the wine's fruit and herbal profile. The finished 2022 Dolée sits at 14% alcohol, with 0.9 g/L residual sugar, 6.05 g/L total acidity and 20.04 g/L dry extract, numbers that translate in the glass into a dry, concentrated yet finely balanced white with both structure and freshness.
Tasting Notes
- Color: Bright straw yellow with golden highlights and occasional greenish reflections, showing both ripeness and youthful vibrancy.
- Aroma: Expressive and fragrant, combining white and yellow stone fruits (pear, peach, apricot) with pineapple and ripe melon, layered with citrus zest, wild herbs, mint, almond, vanilla and a faint floral note.
- Palate: Silky and enveloping yet vividly fresh. The mid-palate is rich with peach, melon, quince, tropical nuances and a hint of almond cream, supported by crisp acidity and a savoury, slightly saline undertone. The finish is long, elegant and harmoniously balanced between fruit weight, minerality and refreshing grip.
Did you know?
The name Dolée comes from the local Friulano dialect and means "the place of oil", a reference to the area's past when canola oil was produced where the vines now stand. Today the vineyard is part of a 150-acre estate owned by the Gallo family, with winemaker Gianfranco Gallo having transformed Vie di Romans into one of Friuli Isonzo's benchmark producers. The Dolée site lies within Friuli Isonzo Rive Alte, the zone whose red-gravel soils and cooler, wind-influenced mesoclimate are widely regarded as capable of rivaling hillside appellations in personality and depth of flavour.
Wine Pairing Ideas
- San Daniele prosciutto and mild cheeses: The wine's ripe stone fruit and subtle almond notes echo the sweetness of cured ham and complement soft, creamy cheeses, while its acidity refreshes the palate between bites.
- Crudo and lightly marinated raw fish: Dolée's citrus, herb and saline nuances pair beautifully with raw sea bass, tuna or scallop, enhancing delicacy without overpowering the fish and cleansing the palate with its brisk finish.
- Grilled shellfish with herbs and lemon: The wine's generous texture and tropical accents match the sweetness of prawns or lobster, while its acidity and subtle bitterness cut through char and buttery dressings.
- Roast chicken with mushrooms and root vegetables: The creamy mid-palate and gentle oak integrate seamlessly with roasted poultry and earthy mushroom flavours, making Dolée an excellent alternative to fuller-bodied Chardonnay at the table.
