Mitja Sirk, Bianco, 2024
Mitja Sirk grew up inside one of Friuli's great food temples, the Michelin-starred La Subida in Cormons, but he skipped the restaurant world to chase a single misunderstood grape: Friulano. He made his first wine at eleven with Josko Gravner, then went to school on precision at Dujac, Roulot, and Giacomo Conterno before trading skin contact and clay for the unforgiving clarity of stainless steel. This is his fresh entry white, one hundred percent Friulano drawn from vineyards on both the Italian and Slovenian sides of the Collio, fermented with native yeasts and raised on its fine lees. The result is crystalline and mineral, terroir-transparent Friuli without any of the trendy artifice. A total joy to drink and a perfect first handshake with a serious young grower.
Mitja Sirk, Bianco, 2024
Mitja Sirk grew up inside one of Friuli's great food temples, the Michelin-starred La Subida in Cormons, but he skipped the restaurant world to chase a single misunderstood grape: Friulano. He made his first wine at eleven with Josko Gravner, then went to school on precision at Dujac, Roulot, and Giacomo Conterno before trading skin contact and clay for the unforgiving clarity of stainless steel. This is his fresh entry white, one hundred percent Friulano drawn from vineyards on both the Italian and Slovenian sides of the Collio, fermented with native yeasts and raised on its fine lees. The result is crystalline and mineral, terroir-transparent Friuli without any of the trendy artifice. A total joy to drink and a perfect first handshake with a serious young grower.
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Mitja Sirk grew up inside one of Friuli's great food temples, the Michelin-starred La Subida in Cormons, but he skipped the restaurant world to chase a single misunderstood grape: Friulano. He made his first wine at eleven with Josko Gravner, then went to school on precision at Dujac, Roulot, and Giacomo Conterno before trading skin contact and clay for the unforgiving clarity of stainless steel. This is his fresh entry white, one hundred percent Friulano drawn from vineyards on both the Italian and Slovenian sides of the Collio, fermented with native yeasts and raised on its fine lees. The result is crystalline and mineral, terroir-transparent Friuli without any of the trendy artifice. A total joy to drink and a perfect first handshake with a serious young grower.
