On Monday 13th May, Rossini’s restaurant at Sheraton Grande Sukhumvit hosts a 4-course media lunch with wine introduced by Marko Primosic.
The menu includes a welcome drink from Bellavista (Bellavista Alma Cuvee Brut), antipasti/appetiser (green asparagus with tuna tartare, white asparagus puree, duck egg yolk and green garlic mayo paired with Primosic Murno Pinot Grigio Collio Friuli-Venezia Giulia 2016), primi/pasta course (soft potato “gnocchi” white asparagus, speck ham and morel mushroom paired with Primosic Refosco Friuli-Venezia Giulia 2015), secondi/main course (veal tenderloin with banana prawns, porcini mushroom, smoked potato garlic puree paired with Primosic, Murno Merlot Collio Friuli-Venezia Giulia 2012), dolci/dessert (white asparagus ice cream with black truffle, pollen, paired with Primosic, Ribolla di Oslavia Riserva, Collio Friuli-Venezia 2012), and wraps up with coffee, tea, and sweet treats.
Primosic is a family-owned winery in Collio region, Italy that has been cultivating the vines and making wine as a solid tradition for four generations.
The first harvest to be bottled was in 1964, and after only a few years, the first Italian and international recognition arrived. The Collio Consortium was founded in 1967, of which Silvan was one of the first members: it is not by coincidence the “Number One” bottle from the Consortium is from the Primosic cellars. Decades of milestones, such as the construction of a new cellar, the current base in 1979 and the start of quality selection in 1984, mark the most recent history of the family. Thus, the wines that express the Primosic “philosophy” were born: Klin and Gmajne are still names that emerge from the oral traditions and recall the appreciation of the earth where the Primosic wines grow. Among the autochthonous varieties, Ribolla Gialla stands above them, re-discovered and appreciated throughout the world: the classic version of “Think Yellow” or the Ribolla Gialla Reserve di Oslavia. Together with father, Silvan, are Marko and Boris, the grandchildren of Carlo, and always a history of wines and names: for the young and old, as it was for Silvan – They are “Carlo’s people”.
Much has changed over the decades, but the philosophy, of life before work, remains healthy. For the Primosic, tradition also means being open to to modernisation, without losing the teachings from the past. Respecting the seasonal rhythms of nature creates a sense of belonging, which ties together the different generations; with the passion of this vocation, but also a unique bond between flavour and aromas which create an identity of the land.