2010 Damijan Podversic – Ribolla Gialla – Venezia Giulia – IGT
Damijan Podversic

2010 Damijan Podversic – Ribolla Gialla – Venezia Giulia – IGT

1.999,00 DKK
  • Tax included.

Damijan Podversic is one of the great names of Friulian white wine. Since 1988 he has farmed Monte Calvario, a hill above Gorizia on the Slovenian border, where he started with an abandoned vineyard that had lain untouched since the First World War. Guided by his mentor Josko Gravner, he works with long skin macerations, native yeasts and old wood, without filtration. The vines grow on ponca, the poor marl and sandstone soil of the Collio, between the Julian Alps and the Adriatic.

A rare chance to taste Damijan’s signature wine with more than 15 years of age. The 2010 vintage gave balanced, healthy Ribolla Gialla from old vines on Monte Calvario. The grapes macerated on their skins for up to 90 days in open oak vats with spontaneous fermentation, and the wine then aged for 36 months in large barrels and 24 months in bottle – before resting further in the winery’s cellar until now. Only a handful of bottles are available.

Deep amber in colour, with aromas of candied orange peel, resin, dried herbs, warm stone and chestnut honey. The palate is textured and firm, with gripping tannins, lively citrus acidity and a very long, salty finish – a wine that shows how beautifully macerated Ribolla can age. Serve at around 15°C and decant gently. Pair with roast poultry, game birds, truffle dishes or long-aged cheeses.
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Details

Grape Variety: Ribolla Gialla

Alcohol: 14.0%

Serving Termperature °C: 15°C

Ageing Potential: 5-10 years

Terroir: Collio
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Producer

Damijan Podversic

On Monte Calvario, the hill above Gorizia right on the Slovenian border, Damijan Podversic makes some of the most celebrated macerated white wines in Italy. He started in 1988, buying an abandoned vineyard that had been left untouched since the First World War, and found his spiritual father in his neighbour Josko Gravner, who taught him "philosophy before he taught me how to grow a vine".

Today the family farms around ten hectares on ponca, the poor marl and sandstone soil of the Collio, between the Julian Alps and the Adriatic. The focus is on the local grapes Ribolla Gialla, Malvasia Istriana and Friulano, alongside a little Pinot Grigio, Chardonnay, Merlot and Cabernet Sauvignon.

In the cellar, the white grapes macerate on their skins for 60 to 90 days in open oak vats, fermenting spontaneously without temperature control. The wines then age for around three years in large barrels and at least one more in bottle, and are bottled without filtration. The result is deep, structured wines with great salinity and tension, built to age for many years.
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Terroir

Collio

Nestled in the northeastern corner of Italy, Collio is a renowned wine region celebrated for its unique microclimate and diverse soils. The rolling hills between Friuli and Slovenia benefit from the cooling Adriatic breezes and the protective influence of the Alps, creating ideal conditions for elegant, mineral-driven wines. The signature Ponca soil, a mix of marl and sandstone, enhances complexity and structure, making Collio a benchmark for expressive white wines like Friulano, Ribolla Gialla, and Sauvignon Blanc.
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Region

Friuli Venezia Giulia

Friuli Venezia Giulia's terroir is marked by a diverse and dynamic landscape that stretches from the Alps in the north to the Adriatic Sea in the south, providing a variety of microclimates ideal for viticulture. The region’s soils are equally varied, with marl, clay, limestone, and gravel found in the hilly areas, while alluvial deposits dominate the plains. These soils offer excellent drainage, contributing to the depth and minerality of the wines. The cool alpine influence combined with the warm Mediterranean breezes creates significant diurnal temperature variation, which helps preserve acidity and enhance aromatic complexity in the grapes. This terroir allows Friuli Venezia Giulia to produce a wide range of wines, from crisp, aromatic whites like Friulano and Sauvignon Blanc to structured reds such as Merlot and Refosco, all characterized by freshness, finesse, and a distinct sense of place.
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