Dario Prinčič - 2017 - Bianco Trebez
$68
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OrangeDario Prinčič - 2017 - Bianco Trebez
Sauvignon Blanc, Pinot Grigio, Chardonnay
Friuli, Italy
The Prinčič 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 their house you can see Gorizia (Italy) and Nova Gorica (Slovenia), behind the towns you can also see the mount Sabotino, where there were battles in the First World War. Behind the house there is a monument with 60,000 soldiers buried. Dario started the winery in 1993 and sold grapes to local wineries prior to that. He hasn’t used any chemicals in the vineyards since 1998 and uses only natural fertilizers (cow and horse manure) and copper 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, they do everything by hand.
8 day maceration of Pinot Grigio, 18 day maceration of Sauvignon Blanc and Chardonnay, spontaneous fermentation in vats with indigenous yeasts. aged 20months in old oak. No fining, filtration, or SO2 added. (Zev Rovine)
Sauvignon Blanc, Pinot Grigio, Chardonnay
Friuli, Italy
The Prinčič 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 their house you can see Gorizia (Italy) and Nova Gorica (Slovenia), behind the towns you can also see the mount Sabotino, where there were battles in the First World War. Behind the house there is a monument with 60,000 soldiers buried. Dario started the winery in 1993 and sold grapes to local wineries prior to that. He hasn’t used any chemicals in the vineyards since 1998 and uses only natural fertilizers (cow and horse manure) and copper 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, they do everything by hand.
8 day maceration of Pinot Grigio, 18 day maceration of Sauvignon Blanc and Chardonnay, spontaneous fermentation in vats with indigenous yeasts. aged 20months in old oak. No fining, filtration, or SO2 added. (Zev Rovine)