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I vini di Damijan Podversic | Uglygrapes

Damijan Podversic

Amber yellow. Aromatic herbs, fruit notes. Rich, intense, mineral.

A wine with a rich history, the flagship of the Damijan Podversic winery. A wine that requires processing and aging for more than 10 years, with a rich and unique taste.

 Historic Vintage Ribolla Gialla Venezia Giulia Igt - Damijan Podversic

<label>Soil:</label>Ponca, Opoka, Marna, Arenaria
<label>Average vineyard age:</label>28 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>20 q
<label>Harvest time:</label>Second half of October
<label>Vinification and ageing:</label>Botrytized grapes are fermented in contact with the skins in truncated cone vats for 60 to 90 days, with subsequent maceration. Aged for 6 years in 20hl barrels, then another 4 years in bottle.
<label>Sulfur dioxide:</label>na

Ribolla Gialla Venezia Giulia Igt

Ribolla Gialla

Botte grande

Bottiglia

Oslavia

Friuli Venezia Giulia

Vigneti Damijan Podversic

Collio e Carso

Italia

Deep golden yellow. Dehydrated tropical fruit, candied citrus, honey, dried herbs, spices, tea leaves, sugar, earthy notes. Soft, warm, fresh, savory, balsamic, spicy notes.  

Kaplja, which means "drop" in Slovenian, is a white wine made from Chardonnay, Friulano and Malvasia Istriana grapes. The grapes are vinified in oak vats and macerate on the skins for 60-90 days. The vineyards rise between 110 and 140 meters above sea level on marly soils rich in stones with a southern exposure, and are cultivated without the use of chemicals.

<label>Soil:</label>Marly, stony
<label>Average vineyard age:</label>Between 13 and 30 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>Bilateral and double upside-down guyot on Chardonnay, spurred on Malvasia Istriana, unilateral guyot on Friulano
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in truncated oak vats with maceration on the skins for 60-90 days. Aging in 20 or 30 hl barrels for 3 years, then 1 year in bottle. Conducting malolactic fermentation. Unfiltered.
<label>Sulfur dioxide:</label>na

Venezia Giulia Bianco Igt

Malvasia Istriana

Chardonnay

Friulano

Bright golden yellow with amber highlights. Apricot jam, tropical fruit, honey, flowers, dairy notes, custard, spice, saltiness. Structured, slightly tannic, mineral, spicy notes.

Nekaj is made from only Friulano grapes grown on Mount Calvario in the province of Gorizia. The vineyards are not treated with any kind of chemical to maintain the natural expressiveness of the grapes. It is an unfiltered white wine vinified with maceration on the skins for 2-3 months.

<label>Soil:</label>Marly stony
<label>Average vineyard age:</label>Between 18 and 30 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in truncated oak vats with maceration on the skins for 60-90 days. Aging in 20 or 30 hl barrels for 3 years, then 1 year in bottle. Conducting malolactic fermentation. Unfiltered.
<label>Sulfur dioxide:</label>na

Friulano Venezia Giulia Igt

Opalescent golden yellow. Honey, eucalyptus, apricot jam, yellow plums, orange peel, sweet spices, intense pastry notes. Warm, mineral, balanced, acidic.

Aromatic Malvasia, fruit of the soil on which the vineyards grow, composed of marl and sandstone. This soil has the characteristic of retaining water during summer periods and gives the wine its unique minerality.

<label>Soil:</label>Ponca, Opoka, Marna, Arenaria
<label>Average vineyard age:</label>25 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation on the skins in truncated conical vats for 60 to 90 days with subsequent maceration. Aging in 20/30 hl barrels for 3 years, then 1 year in bottle.
<label>Sulfur dioxide:</label>na

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'Annata Storica' Ribolla Gialla Venezia Giulia Igt

'Kaplja' Venezia Giulia Bianco Igt

'Nekaj' Friulano Venezia Giulia Igt

Malvasia Collio Doc