Damijan Podversic - Ribolla Gialla produced in the Friuli Collio region, vinified with maceration on the skins for several months.
Damijan Podversic - Ribolla Gialla produced in the Friuli Collio region, vinified with maceration on the skins for several months.
Damijan Podversic - Ribolla Gialla produced in the Friuli Collio region, vinified with maceration on the skins for several months.
Damijan Podversic - Ribolla Gialla produced in the Friuli Collio region, vinified with maceration on the skins for several months.
Out of stock

Damijan Podversic – Ribolla Gialla – 2018

Among the most famous white grapes, indigenous to Friuli, Ribolla Gialla has won over the public with its gentle aromas and propensity for 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 the skins for 60 to 90 days in truncated oak vats with the use of indigenous yeasts, the end of maceration is followed by aging for 36 months in large barrels and more than 12 months in the bottle. A macerated Ribolla that knows how to captivate at first sips, enveloping in fruity and mineral aromas where the drinkability is constant thanks to an unnatural freshness and softness.

  • Producer: Podversic Damijan
  • Name: Ribolla Gialla
  • Grape Variety: 100% Ribolla
  • Vintage: 2018
  • Alcohol Content: 14%
  • Bottle Size: 750ml
  • Production: 11000 bottles

Productive Notes: fermentation in contact with the skins in conical vats for 60 to 90 days. Aging for 3 years in 3000-liter barrels plus one year in bottle.

Wine naturally contains solphites

48,00€

Out of stock

Description

A childhood dream come true that of Damijan Podversic, who has made it one of the most amazing and renowned wineries in Friuli since 1980 thanks to his great work. Nestled in the hills of Collio close to Mount Calvario, stands his winery made from decades of experience especially with Josko Gravner. A style similar to his master in which Bio techniques are in force in the vineyards and very low yields followed by winemaking methods with long fermentations in contact with the skins in buried amphorae or steel tanks complemented by aging in wood and resting in bottles from long periods. Without modern technologies and waiting before release if the wine is not deemed ready, it has made it possible to enhance typical grapes such as Ribolla Gialla and Malvasia in novel versions, contributing to the prestige of white wines in Italy.

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