September 25, 2025 (San Floriano del Callio, Italy) — “Ribolla Gialla is a wine that evokes my family’s history and connects me deeply to all the producers of the Collio. It is the quintessential wine of the region and one of our most important indigenous grape varieties.”
With these words, Robert Princic, owner of Gradis’ciutta, introduces his Ribolla Gialla, a wine that embodies the identity of the Collio territory and its centuries-old winemaking tradition.
The wine is made 100% from Ribolla Gialla grapes, arguably the oldest grape variety of the Collio, which some historians identify with the Evola mentioned by the ancient Romans. As early as 1891, at the 4th Austrian Enological Congress held in Gorizia, it was described as “the best of all varieties, deserving in every respect of further cultivation,” thanks to its remarkable adaptability to the siliceous and calcareous marl soils – the so-called “ponca” – considered ideal for Ribolla Gialla.
The vineyards, cultivated using the Guyot system, from which this wine is produced are located in Ruttars and Bukova, on the southwest slopes of Monte Calvario, at an altitude of 180 meters above sea level.
Vinification follows a traditional approach: the grapes undergo a 24-hour cold maceration, then are gently pressed and fermented under controlled temperature. The wine subsequently matures “sur lie” until bottling.
In the glass, it shows a beautiful golden-yellow hue. On the nose, it is fresh and immediate, with typical varietal aromas of citrus and green apple, accompanied by hints of tea leaves and wisteria in the background. On the palate, the entry is engaging: the progression is linear and juicy, with a clean finish that recalls the pronounced, mineral notes of lemon. A wine of intense flavors, it is a true expression of the sun-drenched, marl and sandstone hillside soils.
Best served chilled, between 8 and 10 °C to fully appreciate its freshness, it pairs perfectly with grilled or stewed fish. It also complements creamy soups, such as asparagus or mushroom, as well as delicate white meat.
About Gradis’ciutta
Founded in 1997 by Robert Princic, Gradis’ciutta is one of the most significant wineries in Collio, Friuli Venezia Giulia. With approximately 50 hectares of hillside vineyards in the municipalities of San Floriano del Collio, Gorizia, Capriva del Friuli, and Dolegna del Collio, the winery represents a perfect balance between family tradition, winemaking innovation, and deep respect for the territory.
Guided by a sustainable philosophy and a production vision focused on biodiversity and quality, Gradis’ciutta obtained organic certification in 2018, crowning a long journey of conversion to responsible viticulture. Its wines, produced mainly from native grape varieties such as Ribolla Gialla, Friulano, and Malvasia, but also from international varieties well integrated into the territory, best express the richness and complexity of Ponca, the characteristic soil of Collio.
In addition to wine production, in 2022 the company inaugurated Borgo Gradis’ciutta, an accommodation facility created from the restoration of an ancient 16th-century palace, now a place of hospitality and immersive experiences in nature, art, wine culture, and local identity.
Gradis’ciutta is a family, cultural, and territorial project that looks to the future with deep roots in the land and history of Collio.
