Gradis'ciutta Collio Ribolla Gialla

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,

The Ribolla Gialla grapes grow at 50-220 metres altitude. After harvesting the grapes undergo cryo-maceration for 24 hours, and are then softly pressed and undergo temperature-controlled fermentation in stainless steel. The wine rests on fine lees for around 6 months until bottling.

A delicious, elegant and delicate white produced solely from the Ribolla Gialla grape, the oldest known variety in Collio.

Fresh and delicate aromas of green apple and tea leaf with floral notes. The palate is elegant with juicy, crisp citrus acidity balancing pretty orchard fruit characters and with a lightly saline finish.

Pair with asparagus or mushroom soup, a good match for grilled fish too.