In the glass
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. -
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. -
Aged Pecorino Romano
Crystalline sheep cheese mirrors the saline finish; orange peel notes lift the cheese tang.
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.
- 1999 — First extended-maceration Ribolla Gialla vintage at Damijan Podversic
Facts
- Producer
- Damijan Podversic
- 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.