Producer wine
Azienda Agricola Dario Princic

COUNTRY :
Italy

REGION :
Friuli

PRODUCTION :

The Princic winery is located in the village of Oslavia, just north of the town of Gorizia, and a few steps from the border with Slovenia.

From our house you can see Gorizia (Italy) and Nova Gorica (Slovenia), behind the towns you can see also the mount Sabotino, where there were battles in the First World War. Behind the house there is a monument with 60.000 soldiers buried.

We started our winery in 1993. Before that Dario sold the grapes to local wineries. From 1988 he didn’t use any chemicals in vineyards, he started to use only natural fertilizers (cow and horse manure) and cooper and sulfur for the spray treatments.

In 1999 he started to experiment the maceration of grapes on part of the production, the year after he decided to do it on the whole production.

Now the winery is over 10 hectares densely planted (about 8.000 vines per ha), with almost all the vineyards exposed to the southeast.

Because it’s very steep and the soil is composed of clay and sandstone, we have to do everything by hand.

The harvest usually lasts from mid-September to mid-October, but we pick the grapes when mature. During the summer we trim the vines to produce less bunches, generally four or five, resulting in more concentrated juice.

Once the grapes are in the cellar are de-stemmed and placed in open oak vats for the maceration with no temperature control, no added yeasts and no use of sulfur.

The duration of the maceration depends on the variety of the grape, it goes from the 8 days for Pinot Grigio till the 45 days for Cabernet Sauvignon. Grape skins must be always covered with wine: that’s why during all the fermentation the cap is pushed down manually 3-4 times a day.

The pressing is done softly using a pneumatic press, then the must passes in old wooden barrels and barriques that do not release more flavors.

Before the wines are bottled, stay for 6 months in stainless steel tanks for natural fining. During the bottling there is a small addition of sulfur (15 – 20 mg/l). The wines are bottled unfiltered and often show a brilliant orange color in the glass.

CUVÉES
Wine

Bianco Trebez

Grape: Sauvignon, Pinot Grigio, Chardonnay
Soil: marl & sandstone
Average Age of Vines: 35 years
Harvest: hand-harvest
Winemaking: spontaneous fermentation in open wooden tanks, 10 day maceration unfiltered
Aging: old wooden barriques
Fining: No.
Filtration: No.
So2: minimal.

Wine

Ribolla Gialla

Grape: Ribolla Gialla
Soil: marl & sandstone
Average Age of Vines: 35 years
Harvest: hand-harvest
Winemaking: spontaneous fermentation in open wooden tanks, 10 day maceration unfiltered
Aging: old wooden barriques
Fining: No.
Filtration: No.
So2: minimal

Wine

Jakot

Grape: Tocai Friulano
Soil: marl & sandstone
Average Age of Vines: 10 years
Harvest: hand-harvest
Winemaking: spontaneous fermentation in open wooden tanks, 22 day maceration unfiltered
Aging: 2 years old wooden barriques
Fining: No.
Filtration: No.
So2: minimal.

Wine

Merlot

Grape: Merlot
Soil: marl & sandstone
Average Age of Vines: 35 years
Harvest: hand-harvest
Winemaking: spontaneous fermentation in open wooden tanks, 10 day maceration unfiltered
Aging: old wooden barriques
Fining: No.
Filtration: No.
So2: minimal.

Wine

Cabernet Sauvignon

Grape: Cabernet Sauvignon
Soil: marl & sandstone
Average Age of Vines: 35 years
Harvest: hand-harvest
Winemaking: spontaneous fermentation in open wooden tanks, 10 day maceration unfiltered.
Aging: 8 years in large wooden vats & older barriques
Fining: No.
Filtration: No.
So2: minimal

Wine

Rosso

Grape: 70% Merlot, 30% Cabernet Sauvignon
Soil: marl & sandstone
Average Age of Vines: 35 years
Harvest: hand-harvest
Winemaking: spontaneous fermentation in open wooden tanks. 10 day maceration, unfiltered.
Aging: stainless steel vats
Fining: No.
Filtration: No.
So2: minimal.

Wine

Pinot Grigio

Grape: Pinot Grigio
Soil: marl & sandstone
Average Age of Vines: 35 years
Harvest: hand-harvest
Winemaking: spontaneous fermentation in open wooden barrels, 7 day maceration unfiltered.
Aging: 30 months in old oak casks, 3 months in steel vats
Fining: No.
Filtration: No.
So2: minimal.