Collio Bianco Bratinis
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Tasting profile
- Taste-aroma intensity5
- Savouriness5
- Acidity and freshness5
- Persistence5
- Alcohol2
- Softness5
How to read it
Taste-aroma intensityCalendula
The power and clarity of the aromas: how much the wine speaks to the nose.
SavourinessSalt
The salty, mineral note that makes the wine savoury and dynamic.
Acidity and freshnessApple
The freshness that cleanses the palate: more acidity, a livelier sip.
PersistenceStopwatch
How long the flavours linger after the sip: the length on the palate.
AlcoholWhiskey
The warmth and body of alcohol: the higher it is, the warmer and fuller the wine.
SoftnessHot chocolate
The enveloping roundness on the palate, without edges — soft as hot chocolate.
The story
The end of his studies in Oenology and Viticulture in Conegliano, which occurred in 1997, coincides with the decision to return to the "Homeland of Friul" to stay. In fact, at just twenty years old, Robert Prinic accepted his father's "challenge", taking under his responsibility the family business in San Floriano Del Collio which, at the time, managed around 10 hectares; 10 hectares which, in the meantime, have become 25 - of which, 95% is on the Collio, in the areas of San Floriano, Capriva and Rùttars and around what is now the company "heart": Borgo Gradis'Ciutta, in the Giasbana area. Created from an ancient 16th century building, it houses 9 rooms and 2 apartments, which preserve the "wisdom" of the past, between wooden beams and stone details, retracing the tradition of these places, which have always been linked to the world of viticulture.
The producer
Gradis'Ciutta
Non basta comprarla, perché una terra sia tua. Diventa tua con gli anni, con la fatica, con il sudore, con le lacrime, con i sospiri.
200,000 bottles, so many are the current annual volumes of the company which, since 2018, has obtained organic certification - which "concretizes" the approach already undertaken in 2008. Attention to the sustainability and healthiness of the grapes, which is also found in the glass, with every sip. Fine, elegant, clean. The wines of Gradis'Ciutta "speak for themselves"; expressive and vital, they include both native and "native ad honorem" grapes - as Robert would say - from Friulano to Ribolla Gialla, from Chardonnay to Sauvignon and, therefore, to Merlot, Cabernet Franc and others. Grapes harvested manually and vinified with only selected yeasts which, in some cases, tell "cross-border" stories, such as Sinefinis: a wine proud to be community-based. “Made in European Community” would say - smiling - Robert Princic. A project that began to take shape at the MIB in Trieste, during the Master in Wine Business, thanks to the friendship with Matjaz Četrtič. A Classic Method Sparkling Wine, based on Ribolla Gialla, which comes to life across the Italian-Slovenian border, to demonstrate that - despite the still current legislative difficulties - the meeting between apparently different cultures can give rise to surprising wine projects, highlighting - once again - the senseless existence of "barriers" between peoples.