Medium gold-straw color; tangerine, baked apple, citrus, honey, beeswax, vanilla, almonds, flowers, thyme, minerality on the nose and palate.
Dry; no tannins; good acidity. Light-plus body. Smooth, rich, fruity in the mouth. Ribolla gialla is a grape primarily found in the Friuli Venezia Giulia region of northeastern Italy and in neighboring Slovenia. An ancient grape, it is documented in the region as early as the 13th century. Grapes for this effort macerated for 24-48 hours in low temperatures. Fermentated in temperature-controlled steel tanks, followed by time spent on the lees for texture and complexity. No wood involved at any stage. Presents an impressive purity of fruit and Collio terroir. 12.5% ABV
Collio is located in northeastern Italy near the border with Slovenia. It particularly is known for quality white wines. The region enjoys a unique microclimate created by the Adriatic Sea’s warm currents to the south and the protective barrier of the Julian Alps to the north. The climate, combined with the distinctive Ponca soil—a mix of marl and sandstone—contributes to the minerality and complexity of wines from Collio. This is an example.
Gradis’ciutta was born after Robert Princic, age 20 and fresh from studies in oenology and viticulture in Conegliano, decided to give a name and new direction to land his father and grandfather had farmed raising grapes for wineries. Deciding to make wine himself, he chose the Gradis’ciutta name. According to the website: “Gradis’ciutta, is taken from that of the locality in the heart of Collio which has been generous with excellent grapes for centuries and is closely linked to the history of his family: a clear declaration of attachment to the land, family identity and passion for viticulture.”
Today, Gradis’ciutta works more than 60 acres in vine in the communes of San Floriano del Collio, Gorizia, Capriva del Friuli, and Dolegna del Collio. Princic says he has chosen the sites to best express the characteristics of Collio and its hills. The current headquarters and winery is in Giasbana, a village in San Floriano del Collio.
Princic decided early to pursue organic farming in 2008, not easy in the high-rainfall Collio. Nevertheless, the vineyard was certified in 2018. In addition to organic farming, the winery uses renewable energy sources and actively manages beehives near the vineyards to encourage biodiversity. The website notes: “Therefore we respect Nature and preserve the balance that is created between spontaneous vegetation and agricultural cultivations: this is how we manage to enclose the fragrances of the countryside, the scents of acacia flowers and fruit, the scents of hay, the aromas of asparagus or elder, the flavor of the land where our wines are born.”
Gradis’ciutta Ribolla Gialla du Robert Princic, Collio DOC 2021 delivers the deep fruitiness, minerality, and deliciousness that make Collio whites famous. Soft, smooth, gets even better with exposure to air. Impressive complexity. Honey hint on the mid-palate and through extended finish. Works as an aperitif. Pair with seafood, especially fried seafood, fried calamari; shell fish—mussels, oysters, clams; shrimp, crayfish, prawns, lobster; lean fish—turbot, sea bass, sea bream; pasta dishes with white sauce; garden and summer salads; lighter meats. Cheese—goat cheeses—fresh chèvre, aged goat cheese; robiola, crescenza, fresh mozzarella, stracchino, squacquerone, young pecorino, camembert, fontina, brie. $25
