Damijan Podversic - Ribolla Gialla produced in Collio in Friuli Venezia Giulia, fermented in contact with the skins for about 3 months.
Damijan Podversic - Ribolla Gialla produced in Collio in Friuli Venezia Giulia, fermented in contact with the skins for about 3 months.
Damijan Podversic - Ribolla Gialla produced in Collio in Friuli Venezia Giulia, fermented in contact with the skins for about 3 months.
Damijan Podversic - Ribolla Gialla produced in Collio in Friuli Venezia Giulia, fermented in contact with the skins for about 3 months.
Out of stock

Damijan Podversic – Ribolla Gialla – 2016

Among the most famous white grapes, autochthonous of Friuli, Ribolla Gialla has been able to conquer the public thanks to its gentle aromas and its propensity to long macerations. In a soil rich in marl and sandstone (Ponca), which retains water and gives minerality, and yields of 40 quintals the grapes are harvested when perfectly ripe. Fermentation takes place in contact with skins for 60/90 days in oak vats with the use of indigenous yeasts, at the end of maceration follows an aging of 36 months in large casks and more than 12 months in bottle. A macerated Ribolla that captures at first sip, enveloping in fruity and mineral aromas where the drink is constant thanks to an unnatural freshness and softness

  • Producer: Podversic Damijan
  • Name: Ribolla Gialla
  • Grape Variety: 100% Ribolla Gialla
  • Vintage: 2016
  • Alcohol Content: 13,5%
  • Bottle Size: 750ml
  • Production: 12000 bottles

Productive Notes: fermentation in contact with skins in conical vats for 60/90 days. Aging for 3 years in 3000 liter barrels plus one 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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