Dario Princic Bianco Venezia Giulia NV
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The Land
Behind Dario Prinčič's house in Oslavia stands an ossuary holding the remains of 60,000 soldiers from the First World War; from his vineyards you can see two countries, Gorizia in Italy and Nova Gorica in Slovenia. This hilltop village in the Collio was a front line then and a borderland still. Its soil is ponca, compacted marl and sandstone that drains fast and forces roots deep on slopes steep enough that every task happens by hand. The estate's vineyards face almost entirely southeast, planted densely at about 8,000 vines per hectare, and harvest runs from mid-September to mid-October, each variety picked only when ripe.
The Wine
A skin-contact blend of Chardonnay, Sauvignon Blanc, and Pinot Grigio, the entry point to one of orange wine's founding cellars. Destemmed grapes ferment spontaneously in open oak vats with no temperature control and no sulfur; the cap gets punched down three to four times a day through roughly two weeks of maceration. After a soft pneumatic pressing, the wine spends 24 months in old casks that give no flavor of their own, then six months in stainless steel to settle naturally before bottling, unfiltered, with 15 to 20 mg/l of sulfur as the only addition. Amber in the glass: dried apricot, ripe tropical fruit, and wild herbs over real skin tannin, with a saline, faintly bitter close. This bottling carries no vintage date, drawing on the estate's recent harvests.
The People
Dario Prinčič stopped using synthetic chemicals in his vineyards in 1988, five years before he ever made a bottle of wine, farming with manure, copper, and sulfur while selling grapes to local wineries. He founded his own label in 1993, began experimenting with skin maceration in 1999, and by 2000 committed his entire production to it. Oslavia's small circle of growers, Gravner and Radikon among them, made this village the center of the modern orange wine revival, and Prinčič's cellar remains one of its reference points: open vats, native fermentations, old wood, and time.
Food Pairing
Frico, Friuli's crisp cake of Montasio cheese and potato, meets the wine's salinity while the acidity cuts the fat. Roast chicken thighs with rosemary, garlic, and lemon echo its herbal side. The skin tannin lets it go where most whites fail: grilled pork sausages with braised fennel, or falafel with tahini and pickled turnips, where grip and bitterness stand up to char and spice. Natural wine from Friuli that treats a Tuesday takeout order with the same seriousness as a Saturday roast.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
Practicing Organic vineyard farming involves growing grapes using organic methods—avoiding synthetic fertilizers, herbicides, pesticides, and fungicides—but without formal certification. Wineries adopting this approach prioritize environmental health, soil vitality, and biodiversity, using natural practices such as composting, cover cropping, and manual pest control. Many small wineries opt for practicing organic methods rather than pursuing official organic certification, primarily due to the significant cost, paperwork, and time commitment involved in certification processes. As a result, practicing organic is a popular choice among boutique and artisanal producers who remain committed to sustainable agriculture while managing budgetary constraints.
