Profile

Structure

Bodyfull
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 3 to 18 years from vintage.

vintage3 yrs18 yrs20 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedMedium tanninHigh acidityDryLong finish

Aroma: dried apricot, orange peel, honey, walnut, saline

Palate: candied citrus, yellow stone fruit, tea tannin, saline finish

Damijan Podversic's extended-maceration Ribolla from the Gorizia hillside, two months on the skins with no added yeast. Dried apricot and honey over a tea-tannin finish.

What it pairs with

  • Goulash friulano The Austro-Hungarian beef stew meets the wine's tea-tannin grip; saline finish refreshes between bites.More wines for beef stew →
  • Cjarsons Friulian sweet-savoury ravioli with cinnamon and raisin echoes the wine's candied citrus.
  • San Daniele ham Air-cured Friulian ham finds a peer in the wine's saline edge and walnut core.More wines for ham →
  • Aged Pecorino Romano Crystalline sheep cheese mirrors the saline finish; orange peel notes lift the cheese tang.More wines for aged hard cheese →

With cheese

Montasio Local tradition Qualigeo lists Collio Ribolla Gialla among the wines for Montasio. These skin-fermented Ribollas from the Collio hills bring tea-like tannin, dried apricot and acidity to meet the granular, crumbly paste of an aged wheel. Formadi frant Our pick Formadi frant is soft and savoury, with a piquancy that varies from one cheese to the next. A skin-fermented Ribolla's tannic grip and acidity stand up to that piquancy without being flattened.

History

Damijan Podversic launched his extended-maceration programme in 1999 after training with Gravner. The Gorizia hillside estate sits on the same ponca soil as the Oslavia cellars, the fourth founding figure of the modern Italian orange-wine movement.

  1. 1999First extended-maceration Ribolla Gialla vintage at Damijan Podversic

Facts

Producer
Damijan Podversic · visiting guide
Grapes
Ribolla Gialla (100%)
Classification
Venezia Giulia IGT
Oak
Fermented on the skins for around two months in open Slavonian oak vats with no added yeast, then aged around four years in large Slavonian botti before bottling
ABV
13.5%
Price
EUR 50 to 75 at retail
Drinking window
3-18 from vintage
First vintage
1999
Organic
ORGANIC CERTIFIED
Vegan
Yes (no animal-derived fining)

Frequently asked about Damijan Podversic Ribolla Gialla

What does Damijan Podversic Ribolla taste like?

Dried apricot, orange peel, honey, walnut and saline on the nose; candied citrus, yellow stone fruit, tea tannin and a saline finish on the palate. Full-bodied with medium tannin and high acidity from two months on skins.

How does Damijan relate to the other Oslavia orange-wine pioneers?

Damijan Podversic trained with Josko Gravner before launching his own programme in 1999. His estate sits on the Gorizia hillside just south of Oslavia on the same ponca soil; the fourth founding figure of the modern Italian orange-wine movement.

When should I drink Damijan Podversic Ribolla?

Drink between 3 and 18 years from vintage. The wine reaches a long plateau from year 5 onwards; the tea tannin softens with age.

Tags

cellar worthy dry full body high acid iconic medium tannin mood contemplative mood funky mood savoury occasion cellar occasion dinner party occasion special old world orange organic pairs with aged cheese pairs with charcuterie pairs with pasta red sauce pairs with pork price premium ribolla gialla vegan

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