The Ribolla Gialla di Dario Prin?i? is born from old plants that are over 60 years old. We are in Oslavia, a land of borders and conflicts; Dario has been cultivating around 7 hectares with the traditional grapes of Gorizia since 1988. The soils are composed of ponca and clays, the steep slope of the vineyards requires almost exclusively manual work, the grassing is natural and treatments are reduced to a practically homeopathic use of copper and sulfur. As is the ancient tradition in these places, fermentations occur spontaneously in the cellar, with macerations of varying duration. In the case of this wine, 35 days in open wooden vats, without temperature control, minimal addition of sulfur, and with daily manual punch-downs. The aging takes place in large exhausted barrels for 30 months, with spontaneous clarification by sedimentation in steel tanks (about 3 months) before bottling.

RIBOLLA GIALLA DARIO PRIN?I?: TASTING

The Ribolla Gialla di Dario Prin?i? is of intense amber color. On the nose, it smells of toasted almonds, sweet spices, dried apricot, wild aromatic herbs, all wrapped in a mineral embrace that hints at hydrocarbons. In the mouth, it is elegant, with delicate tannins, floral aromas, and salt. A very interesting pairing with risotto with white asparagus and Zoncolan cheese.