Dario Princic's single-variety Ribolla Gialla, the indigenous Friulian grape that defines Oslavia, with 21 days of skin contact producing a powerhouse orange wine of jackfruit, saffron, turmeric, and striking mineral complexity.
Tasting Notes
Deep golden amber in the glass. The nose is intense and layered with aromas of dried tropical fruit, fresh jackfruit, saffron, turmeric, Persian lime, and a distinctive herbal, mineral depth. On the palate it is full bodied and structured, with a firm tannic grip from the extended skin contact, a bracing acidity, and a long, complex, savoury finish. A wine of immense personality and ageing potential.
Quick Facts
- Grape: 100% Ribolla Gialla
- Origin: Italy, Friuli-Venezia Giulia (Oslavia, Collio)
- Style: Orange wine, 21 days skin contact, organic since 1988, aged in old local wood, unfiltered
- Winemaking: 21 days skin maceration in open vats, aged in old local wood for 3+ years, no fining or filtration, minimal sulphur
- Suitable for vegetarians and vegans
Food Pairing
Outstanding with aged cheeses, charcuterie, roast pork with spices, complex Indian and Middle Eastern dishes, and anything with turmeric or saffron. One of the most food-versatile wines in the world.
Serving
Serve at 14 to 16°C. Decant for 30 minutes minimum. A Highlander of a wine, capable of ageing for decades.
About the Producer
Dario Princic has been making wine in the village of Oslavia on the Italian-Slovenian border since 1993, long before the term "natural wine" existed. Working 10 hectares of steeply terraced clay-limestone vineyards, he farms organically and uses extended skin macerations of 8 to 45 days to produce wines of extraordinary complexity and individuality. Alongside neighbours Radikon and Gravner, Dario helped establish Oslavia as one of the most important addresses in the global orange wine movement. He calls himself an "artisan of wine," and his wines are found on the world's finest restaurant lists.
