Dario Prinčič, Orange wines craftmanship in Oslavia

Recently we spoke about Azienda Agricola Dario Prinčič, located in Oslavia (Gorizia), Italy. Today we will talk to the owner and winemaker Dario Prinčič.

Buongiorno, Dario, and thank you so much for your collaboration. Where does your passion for wine come from?

I grew up in a place where the vineyard was part of every day’s work. My passion comes from the love of earth/soil and from the heart.

How is your winemaking philosophy?

My winemaking philosophy is that natural is the best, therefore, we avoid adding chemicals when and wherever possible. In my opinion, the conventional wines are not proper wines.

Why did you choose to produce white wine doing long periods of maceration with the skins?

We do long maceration periods because we can find a lot of natural preservatives in grape skins, which are produced naturally, during the maceration. That’s why we add small quantities of sulfur only during the bottling.

When do you know the wine is ready after being in contact with the skins?

The wine is usually ready after ageing in wooden barrels for 2 years, however, it also depends on the vintage.

Which variety works better with the long maceration period?

Ribolla Gialla.

You produce single varietals with the Ribolla Gialla, Friulano, Pinot Grigio and you use the Chardonnay and Sauvignon in the Bianco Trebež and Favola blends. Why not a single varietal with the Chardonnay and the Sauvignon?

Because those are of international variety and in my opinion they taste better together than separately and also, to avoid having too many labels/varieties of wine.

With your reds you produce single varietals with Merlot and Cabernet Sauvignon. How come you don’t elaborate a red blend?

Mostly due to the fact that Merlot and Cabernet Sauvignon are very different wines and their characteristics do not express well in a blend.

Your Cabernet Sauvignon is one of the few single varietals we can find in Friuli. You leave it up to 45 days macerating with its skins and then 6 years ageing in oak. Which are its main characteristics?

The Cabernet Sauvignon is a very difficult grape that produces a very vegetable wine and that is not what I want from my wines. However, in good vintages that are aged properly, this grape is able to express all its complexity optimally. The 2011 vintage, which is the last year of Cabernet Sauvignon, proves it.

How is your work within the Associazione Produttori Ribolla Di Oslavia?

This group of winemakers wants to promote and valorize Ribolla Gialla because it is our indigenous grape and that gives us a lot of satisfaction, therefore, the collaboration is positive.

How is your Ribolla Gialla wine?

“Thankfully it’s made with grapes.” We do our best. It’s up to you to judge.

Which are the wines you are most proud of? And vintages?

I’m very proud of Ribolla Gialla (2001, 2004, 2006, 2009, 2011 and 2013) and Favola 2008 (cuvee of 6 white wines made in a year we had peronosphora – fungal disease).

What kind of wines you like to drink when you are not working?

Unfortunately, I do not like/drink a lot of wines outside of work because good, natural (sincere) orange wines are very rare.

Grazie mille, Dario!!