Dario Prinčič
The Prinčič winery is located in the village of Oslavia, just north of the town of Gorizia, and a few steps from the border with Slovenia. In 1999 he started to experiment the maceration of grapes on part of the production, the year after he decided to do it on the whole production.
Once the grapes are in the cellar are destemmed and placed in open oak vats for the maceration with no temperature control, no added yeasts and no use of sulfur.
The duration of the maceration depends on the variety of the grape, it goes from the 8 days for Pinot Grigio till the 45 days for Cabernet Sauvignon. Grape skins must be always covered with wine: that’s why during all the fermentation the cap is pushed down manually 3-4 times a day. Before the wines are bottled, stay for 6 months in stainless steel tanks for natural fining. During the bottling there is a small addition of sulfur (15 – 20 mg/l). The wines are bottled unfiltered and often show a brilliant orange color in the glass.
Once the grapes are in the cellar are destemmed and placed in open oak vats for the maceration with no temperature control, no added yeasts and no use of sulfur.
The duration of the maceration depends on the variety of the grape, it goes from the 8 days for Pinot Grigio till the 45 days for Cabernet Sauvignon. Grape skins must be always covered with wine: that’s why during all the fermentation the cap is pushed down manually 3-4 times a day. Before the wines are bottled, stay for 6 months in stainless steel tanks for natural fining. During the bottling there is a small addition of sulfur (15 – 20 mg/l). The wines are bottled unfiltered and often show a brilliant orange color in the glass.
