Corinna Hardgrave, Irish Independent 18.04.2020
Italian vineyards are going back to their roots to create these palate-pleasing artisan wines…
Wine of the week:
Dario Princic’s 10-hectare farm is located in the Collio hills, just 1km west of the Slovenian border, and six hectares are planted as vineyards. He believes that the soils, in particular the schist sandstone marl (known as ponca), is particularly suited to the Ribolla Gialla grape, being rich in minerals, but not particularly fertile, which limits the yield of the grape, and ensures that the berries stay small and thick-skinned. Fermented with 30 days’ skin contact and aged in acacia and chestnut barrels, this is slightly spicy, with dried apricot and ripe pear melding with a creamy, almond character.
In a larger one-litre bottle, this skin-contact wine, made from 100pc Fallanghina, is what is often referred to as ‘glou glou’, a deliciously drinkable wine. Fresh and summery with flavours of confited orange and a touch of spice.