Gradis’ ciutta 25 years after the very first harvest, amongst natural red wines, a brand-new reception structure and the restyling of Bràtinis Collio
In the heart of the Collio hills there is a wonderful location where the enthusiasm for red wine is linked with the charm of the landscape. The Gradis’ ciutta winery, led by business owner Robert Princic, commemorates its 25th year because the very first harvest with a history of sustainability, custom and experimentation that makes it a quality in the red wine world of Friuli Venezia Giulia.
The story of Gradis’ ciutta and Robert Princic
Gradis’ ciutta, situated in San Floriano del Collio, covers around 40 hectares of magnificent hillside vineyards. Robert Princic, a Friulian business owner, acquired his household’s wine making custom, cultivating an enthusiasm for the land and the vine from a young age. With deep roots in the farming custom, the Princic household handed down to Robert their love of viticulture and the significance of maintaining the environment. Considering that 2018, Robert has actually carried out the conversion of his vineyards to natural viticulture, a brave and tough option targeted at producing top quality red wines that appreciate the land, individuals and the wine making custom of the area. The outcome is sustainable and really high quality production.
A journey of 25 years of red wine quality
The course of the Friulian business has actually been marked by continuous advancement. From financial investments in the cellar to those in the vineyards, from the natural conversion to the purchase of Borgo Gradis’ ciutta, every action was directed by Robert’s enthusiasm for his land.
Just recently the business has actually changed the label of among its most popular red wines, Bràtinis Collio. This mix of Chardonnay, Pinot Grigio, Sauvignon and Riesling takes its name from the place of the vineyards and represents a flagship for Gradis’ ciutta. The label, with its refined and modern-day style, is a homage to the ageless charm of the Collio hills and shows the business’s constant development.
Borgo Gradis’ ciutta: hospitality and custom
A crucial chapter in the business’s history is the restoration of Borgo Gradis’ ciutta, a 16th century structure changed into a stylish house to invite red wine travelers (see post).
The brand-new face of Bràtinis Collio
The restored label of Bràtinis Collio shows the dedication made by Gradis’ ciutta in the production of high quality red wines. The stylish and modern-day style, with the green color that remembers the connection with nature, represents a homage to the Collio landscape. Every sip of Bràtinis Collio is a journey through the terroir, an ideal balance in between custom and internationality.
The Collio: border land and wine making custom
The Collio area, situated in between Italy and Slovenia, is a borderland both geographically and culturally. Italian and Slovenian wine making customs mix, enlivening distinct and remarkable red wines. Sveti Nicolaj, a white wine from Gradis’ ciutta, is a happy example of this blend, originating from 2 border locations unified in the past.
The future of Gradis’ ciutta
While Gradis’ ciutta commemorates its very first 25 years, Robert Princic wants to the future with the objective of constantly enhancing the quality level. Through a holistic technique that welcomes the vineyard, the red wines and the product packaging, the business intends to add to the advancement of understanding of Collio worldwide.
Tasting menu
At the Verso Dining Establishment (2 Michelin stars) in Milan (piazza Duomo, 21/second flooring) the meals of Chefs Remo and Mario Capitaneo were used, coupled with red wines from the Gradis’ ciutta business of San Floriano in Collio explained by the business owner Friulian Robert Princic.
Remarkable cooking experience, a gastronomic journey with meals that integrated genuine tastes with creative discussions and components of the greatest quality.
The succulent meals that comprised the Chefs’ Welcome were coupled with a Ribolla Collio 2022, with a vibrant straw yellow color, an olfactory profile tending towards flower and herbaceous and a convincing taste, in ideal consistency with the entertain bouche used.
Followed by scallops served raw, carrots and foie gras, where the fragrance of the sea mixed harmoniously with the earthy fragrance of the foie gras. This meal was served with Pinot grigio 2022 and Friulano 2022, both straw-coloured with golden streaks and a fruity taste-olfactory profile, which highlighted the special of the scallop and the richness of the foie gras, producing a really interesting sensory experience.
The next course included veal sweetbread, charcoaled celeriac, coffee béarnaise sauce and sea urchin, the stylish discussion of which highlighted the imagination of the chefs, with the components creatively organized on the plate. The smoky scent of the celeriac and the softness of the veal sweetbreads paired perfectly with the intricacy of the sea urchins, while the coffee Béarnaise sauce included an unexpected depth of taste to the meal, served with Sveti Nikolaj Rebula 2021 Robert Princic, a white wine with a straw yellow color which, with its fragrant richness, integrated harmoniously with the mix of extreme flavours.
Another symphony of tastes to thrill the taste buds is the king crab, marasciuoli and finger lime risotto, where the creaminess of the risotto and the sweet taste of the king crab mixed sublimely with the special of the marasciuoli and the surge of citrus freshness of the finger limes. This meal was coupled with Collio Riserva 2018, with its golden color, flower fragrances and fruity taste, efficient in providing an unified balance of tastes and textures.
The next meal took us to Basilicata, with Lucanian lamb, Senise peppers and Cartucciaro melon. The discussion showed local motivation, with colors that remembered the Lucanian landscape. The tender lamb meat paired perfectly with the freshness of the melon and the sweet and sour note of the Senise peppers. The red wine selected was Monsvini 2018, with an extreme ruby color and a taste-olfactory profile embroidered on notes of lasting red fruits.
Lastly, meringue with gianduja and American potato, a surge of sweet taste and creaminess that closed this remarkable cooking journey in design.
Chefs Remo and Mario Capitaneo have actually shown remarkable proficiency in the art of great dining, integrating great basic materials with endless imagination. Each meal informed its own story, which integrated with that of the outstanding Gradis’ ciutta white wine permitted visitors to immerse themselves in an extraordinary food and red wine experience.
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