Ideal temperature


9-10 °C

Color


Wine variety


Collio bianco "Bratinis", continues the tradition of the past: the Società Agraria of Gorizia took part to the Wine Fair of Trieste in 1888 with a and half century later in the hilly areas prevailed common white wines, including "Colliano" made of Ribolla. This is what the 1968 D.o.c. regulations would have provided for Collio white wine. Today, that every producer can put his creativity into it, Robert Princic produces "Bratinis" by using Chardonnay, Ribolla gialla and Sauvignon grapes in different percentages, all coming from the clayey marls, called "ponca". This wine was always made in small quantities and, until few years ago, it was never offered outside the winery, but it was only consumed in particular family occasions. The name comes from the place where part of the grapes are harvested.

Altitude


The vineyards from which this wine is produced are located in Bràtinis, Zavognza and Ruttars, at an altitude ranging from 150 to 180 meters (500 to 600 feet) above sea level.

Farming system


Cultivated with guyot system.

Vinification


Obtained by soft pressing of grapes harvested in late period. Fermentation takes place in steel tanks at controlled temperature. Then follows the conservation of wines "sur lie" until bottling.

Color


Straw yellow.

Nose


A clean, elegant and intense bouquet, reminiscent of apple and peach, with hints of exotic fruits such as pineapple.

Taste


The taste is full, well structured and delicate.

Serving Temperature


It should be served chilled, around 9 - 10° C.

Pairing


A wine to be drunk as an aperitif, it can be matched with fish dishes, appetizers and first courses. Interesting is the matching with light main courses, especially white meat.