Italy Friuli Venezia Giulia
Grape variety: Chardonnay, Friulano, Sauvignon Blanc
A traditional assemblage wine from Oslavia. Harvest usually starts in the second week of September, depending on the vintage. Chardonnay, Friulano and Sauvignon Blanc were harvested over three days. Fermented separately in open wooden vats. 15 days for Chardonnay and Sauvignon Blanc. Friulano is macerated for about 20 days. It is then assemblaged and aged for two years in oak, acacia, cherry and chestnut barrels of various sizes. no filter.
In 2016 , the performance was too good , so we didn't make a normal Trebetsu, and all of them became Serezione. Aging in Magnum is exceptional!
Dario Princić, who shares the same ideas as Radicon and Gravner, works on natural cultivation and brewing. Ribolla Giarra is made by brewing and fermenting. 35 days of maceration, fermented only with natural yeasts without temperature control. No fining or filtering, only very small amounts of SO2 at bottling. While the fruit has a strong presence, it is a pleasantly balanced wine with astringency, bitterness and delicate acidity derived from the skin.
A close friend of Yosco Gravnel, and a classmate of Stanco Radicon and La Castellada's Nico. But Dario is different. Whereas they were the children of the cantina for generations, Dario was not. In fact, it is said that he was a wholesaler of ingredients, Gravenel, and Radicon wines to nearby restaurants and hotels.
Unable to hold back his passion for winemaking, he started home-bottling in 1993. While learning many of the technical things from Stanko Radicon, we shared the same idea for wine making.
Dario's wines are special. There is no "difficulty" or "difficulty" that Gravnel and Radicon have. It doesn't give the cold impression of trying to drink it, but it is full of "kindness" that will approach anyone.
The gorgeous and richly fragrant attack stays strong and long in the mouth. However, there is a sense of "lightness" that makes it easy to drink without feeling the "weight of the wine" due to long-term maceration.
“I learned how to make wine from Stanko, and I make wine with the same feeling as Stanko. Balance is the key, isn't it? 』
As Dario says, his wines are all about balance. The tannins, thickness, soft acidity, and firmness derived from ponca are balanced at a high level by the freshness of the fruit and the rich, dense sweetness that comes from permeating the skin for a long period of time. It can be said that it is a high-dimensional and balanced wine that only Dario can do.
