Denomination Venezia Giulia IGT
Region Friuli Venezia Giulia, Italy
Variety 100% Friulano
Serving temperature 15°C, open the wine 15-30 minutes before serving
Type Orange, Skin Contact
Pairing Eggs and quiches, Smoked fish appetizers, Pasta with fish and tomato, Fish soup with tomato, Risotto with seafood
Aromaticity made wine. It is the single variety Nekaj. Given our Slovenian roots, which the territory is intertwined with, we have chosen the Slovenian name "Nekaj" which carries the meaning of "Something". Starting from an aroma that involves mind and body at first glance, the mouth offers a honeyed elegance balanced by the characteristic bitter note that blends with the minerality of our territory.
Colour Golden yellow color with bright orange highlights
Aroma Complex and elegant, with hints of citrus, hazelnuts and quince and pleasant notes of herbs
Taste Deep and intense, with well-blended sweetness and flavor
Vinification Fermentation takes place in the presence of the skins in conical oak vats for 60 - 90 days. After maceration, it is aged in 20 or 30 hl barrels for 3 years and aged in bottle for 1 year.
The sediments present in the bottle of wine preserve and protect it.
At just forty, Damijan Podversic can already boast an incredible experience. As a young man he began to take care of the few family vineyards, learning everything that could be learned about wine from his only teacher: Josko Gravner. To support him in the complicated management of the cellar-home is his wife Elena, who has been an absolute reference point for Damijan for years. The most important vineyards of the winery, in addition to the small plots scattered around the Collio, are located on the wooded south-facing slopes of Monte Calvario, just outside Gorizia, in an uncontaminated environment that is perfect for growing healthy and tasteful grapes.
The viticulture he practices is strictly organic, absolutely attentive to the balance and health of the plants. Damijan was good at giving life to absolutely unique wines, avoiding the use of modern and standardizing aging practices, but, on the contrary, preferring the use of natural winemaking techniques learned from master Josko. His white wines are both fermented on the skins with natural yeasts and are never put on the market unless absolutely ready to be tasted.
All these attentions to the various winemaking processes make the Podversic winery surprising, capable of giving us wines of great depth, rich in the flavors and aromas of the Collio.