In the glass
Aroma: dried apricot, wild herb, wet stone, orange peel
Palate: dried stone fruit, wild herb, saline depth, long savoury close
Long-skin-contact Vitovska from Paolo Vodopivec on the Carso. The cellar buried its first qvevri amphorae in 2005 and built around them an orange-wine line that critics rate alongside Gravner and Radikon.
What it pairs with
-
Aged Montasio cheese
Hard mountain cheese and the wine's tannic grip share long savoury depth. -
Roast suckling pig
Rich pork and saline-tannic orange wine lock together. -
Triestine fish soup
Adriatic seafood soup and the wine's savoury close share Triestine identity. -
Wild boar pappardelle
Gamey ragu and Vitovska's tannic grip share rustic depth.
History
Long-skin-contact Vitovska from Paolo Vodopivec on the Carso. Vodopivec began long maceration on Vitovska in 1997 and buried his first qvevri amphorae in 2005, parallel to Gravner's parallel turn at Oslavia.
- 1997 — Vodopivec begins extended skin contact on Vitovska
- 2005 — First Vodopivec qvevri amphorae buried in the Carso cellar
Facts
- Producer
- Vodopivec
- Grapes
- Vitovska (100%)
- Classification
- Venezia Giulia IGT
- Oak
- Six months on skins in qvevri amphorae buried in the cellar, then long ageing in used Slavonian oak botti for around 24 months
- ABV
- 12.5%
- Price
- EUR 50 to 85 at retail
- Drinking window
- 5-25 from vintage
- First vintage
- 2002
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
Frequently asked about Vodopivec Vitovska
What does Vodopivec Vitovska taste like?
Dried apricot, wild herb, wet stone and orange peel on the nose; dried stone fruit, wild herb, saline depth and a long savoury close on the palate. Full-bodied with medium tannins and high acidity.
When should I drink Vodopivec Vitovska?
Drink 5 to 25 years from vintage. The long skin contact and oak elevage at Vodopivec reward a decade-plus in the cellar.
What is qvevri ageing?
Qvevri are clay amphorae buried in the cellar floor, the traditional Georgian winemaking vessel. Vodopivec was among the early Carso converts following Gravner's parallel turn at Oslavia in the 2000s.
What food pairs with Vodopivec Vitovska?
Aged Montasio cheese is the canonical pairing. Roast suckling pig, Triestine fish soup, and wild boar pappardelle are equally strong.