Gradis Ciutta Collio Riserva

Gradis’ciutta is the name of the hilltop village where winemaker Robert Princic grew up - a quiet village in the Collio sub-zone of Friuli, close to San Floriano del Collio, surrounded by vineyards that his family had tended for generations. In 1997, with a background in oenology and a deep respect for the land, Robert founded the winery that now bears the name of his childhood home.

The estate spans 47 hectares across 21 vineyards located across Gorizia, Capriva del Friuli and Dolegna del Collio, all cultivated organically. Here he produces wines from both indigenous and international varieties, including Ribolla Gialla, Friulano, Pinot Grigio, and Sauvignon Blanc. Collio is tucked into Italy’s northeastern corner, where Friuli Venezia Giulia brushes against the Slovenian border. It’s one of the rainiest regions in Italy, especially in spring and autumn, with annual rainfall between 1,000 and 1,400 mm. The Bora wind from the east sweeps through the vineyards, and the soil, known locally as Ponca is responsible for the quality and character of the wines, a layered mix of marl and sandstone, pressed clay and sand. It drains quickly, keeping the vines healthy even in the wettest seasons. The region’s distinctive Ponca soil and its proximity to the Slovenian border are deeply influential—shaping both the landscape and the wines it produces. The vision at Gradis’ Ciutta is to grow slowly, sustainably, and beautifully; one vineyard, one bottle, one season at a time.

Robert Princic and his team embarked on a journey towards Organic viticulture in 2008. The winery now has full Organic Certification. They have solar panels to generate energy and aim to become self-reliant for all their energy needs. They have also introduced bee hives into the vineyard to increase biodiversity.

Ribolla Gialla, Tocai Friulano, Malvasia

The grapes are sourced from the Bukova vineyards on Mount Calvario, and the Ruttars vineyards near Dolegna del Bollio, at around 150 metres altitude. The soil is the classic Ponca of the zone - layers of marl and sandstone.

A blend of predominantly Ribolla Gialla, with Malvasia and Friulano, the varieties are late-harvested, gently pressed and undergo a 24 hour cryomaceration. They're then co-fermented in 10 hectolitre French and Slavonian oak barrels where the wine spends the next 12 months. The wine is released after a further two years in bottle.

Centred around the traditional Ribolla Gialla grape of the region, this wine harnesses the gentle integration of oak to produce a ripe and rounded, complex and characterful white.

Delicate floral and apple skin aromas lead to a vibrant palate of stone fruit and ripe citrus, with hints of spice. Complex, soft and rounded with fresh, balancing acidity and a long savoury and mineral finish.

This pairs well with baked fish dishes - such as Sea Bream or Sea Bass cooked in parchment with tomatoes, herbs, olive oil and lemon.