Gradisciutta, Collio Friulano
Straw yellow, bright and brilliant, with Citrine reflections with intense and persistent nose with distinct hints of hay, almond and dried yellow flowers, closing with the memory of ripe golden apple. On the palate this wine is smooth, but with a well-balanced sapidity, which guarantees a pleasant drink, with an elegant bitterish aftertaste and an almond aftertaste. Fermentation takes place in steel tanks at controlled temperatures. This is followed by conservation "sur lie" until bottling.
Ideal for aperitifs, appetizers, or with prosciutto crudo di San Daniele and various cold cuts, soups and dry first courses. It is also a perfect match for Montasio cheese and goes well with baked or marinated fish dishes.
Gradis’ciutta was born when Robert Princic in 1997 decided at the age of 20 to give a name to the work of the land that his family had carried out for generations. First his grandfather, then his father, had bought some land to produce grapes which they then sold to third parties: the company turning point was given by Robert who decided to create his own brand to tell his passion for the territory and wine. The name Gradis’ciutta, is taken from the locality in the heart of Collio which has been generous with excellent grapes for centuries and is closely linked to the history of his family: a clear declaration of attachment to the land, family identity and passion for viticulture. Today, “Gradis’ciutta” has reached 25 hectares of vineyards, out of a total of 35, in the communes of San Floriano del Collio, Gorizia, Capriva del Friuli and Dolegna del Collio. This choice is not casual, on the contrary, given the peculiarities of the territory it is based on the will to express in full the characteristics of Collio and its hills. Every area of the venue represents love for the territory. For the vinification of products are used both steel containers and oak casks, for the aging of some wines.
With the 2018 vintage, Gradis’ciutta winery obtained the organic certification: a great achievement for the winery as a result of the perseverance of 10 years of work which had the goal of producing wines respecting the territory and all the people involved in the care of vineyards. The company’s project aimed at organic farming and respect for nature, completed by the use of renewable energy sources and the presence of beehives near the vineyards.