Denomination Venezia Giulia IGT
Region Friuli Venezia Giulia, Italy
Variety Merlot 70%, Cabernet Sauvignon 30%
Serving temperature 15°C, open the wine 1-2 hours before serving
Pairing Risotto and pasta with meat ragu', red and white meat stew, grilled meat, game
The wine presents a beautiful ruby red in the glass, with an intense aroma of ripe fruit, in particular blueberries and black currants, with hints of vanilla and sweet spices. On the palate, it is full-bodied and intense, with a balanced and very pleasant taste with pleasant aromas of fresh fruit.
Color Intense ruby red color, with garnet reflections
Scent Intense and vibrant hints of fresh fruit, in particular blueberries, and with delicate hints of vanilla
Taste Intense and balanced, pleasant and balanced, with an aftertaste reminiscent of small red fruits, it closes with an elegant and refined finish
Vineyards On the soils of Ponka (Opoka Marna / Arenaria) at 110-140 meters above sea level with southern exposure from Monte Calvario (1994) and Piedimonte (1967) vineyards
Vinification Fermentation takes place in the presence of the skins in conical oak vats for 40 days, without temperature control and without adding selected yeasts.
Refinement 3 years in 20-30 hectolitre barrels, then at least 1 year in the bottle
Production Artisanal, Indigenous yeasts
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.