Damijan Podversic - Prelit Rosso Venezia Giulia produced in Collio in Friuli Venezia Giulia from Merlot and Cabernet Sauvignon grapes.
Damijan Podversic - Prelit Rosso Venezia Giulia produced in Collio in Friuli Venezia Giulia from Merlot and Cabernet Sauvignon grapes.
Damijan Podversic - Prelit Rosso Venezia Giulia produced in Collio in Friuli Venezia Giulia from Merlot and Cabernet Sauvignon grapes.
Damijan Podversic - Prelit Rosso Venezia Giulia produced in Collio in Friuli Venezia Giulia from Merlot and Cabernet Sauvignon grapes.
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Damijan Podversic – Prelit Rosso Venezia Giulia – 2016

The blend of two wonderful grapes, 70% Merlot and 30% Cabernet Sauvignon, gave life to a fusion of different personalities summarized in this wine. Yields are very low during harvesting, when perfectly ripe grapes are macerated in contact with skins for 40 days in truncated oak vats, afterwards they are aged in large casks for 36 months and then rest in bottle for more than 12 months. A wine full of surprises, where the fruity aromas of Merlot meet the silky tannins of Cabernet creating a unique and unusual combination of elegance and structure. Prelit!

  • Producer: Podversic Damijan
  • Name: Prelit Rosso Venezia Giulia
  • Grape Variety: 70% Merlot – 30% Cabernet Sauvignon
  • Vintage: 2016
  • Alcohol Content: 13,5%
  • Bottle Size: 750ml
  • Production: 4000 bottles

Productive Notes: fermentation in contact with skins in truncated conical vats for 40 days. Aging in large oak casks for 36 months followed by 1 year in bottle.

Wine naturally contains solphites

46,00€

Out of stock

Description

A childhood dream come true that of Damijan Podversic, who since 1980 has made one of the most amazing and renowned wineries of Friuli thanks to his great work. Immersed in the hills of Collio near Mount Calvario, stands his winery made of decades of experience especially with Josko Gravner. A style similar to his master’s where Bio techniques are applied in the vineyards and very low yields followed by vinification methods with long fermentations in contact with skins in underground amphorae or steel tanks completed by aging in wood and long periods of rest in bottle. Without modern technologies and waiting before releasing the wine on the market in case it is not considered ready, it allowed the exalting of typical grapes such as Ribolla Gialla and Malvasia in new versions while contributing to increase the prestige of white wines in Italy.

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