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Damijan

The Podversic family works impeccably farmed, steeply terraced vineyards in the Collio Goriziano. Damijan Podversic himself rebuilt and replanted all the vines over thirty years ago. For him, it was a passion inspired by both his father’s interest in winemaking and the works of Josko Gravner that started it all. This is a journey full of explorations, experimentations, and watching the winemaking industry changing over and over again. I sat with Podversic and his daughter Tamara for over an hour, simply discussing their ideals and vineyard practices without ever talking about a single wine, because this family truly believes, 100%, that wine is made in the vineyard. While certified organic and often associated with natural wine, they don’t promote either cause. According to Podversic, making wine is as simple as “the right soils, planted to the right grape and achieving phenolic, not technical, ripeness.” The primary focus is on the seeds and the skins. They take what each vintage will give them, warm or cold, clean or botrytis affected; and with the exception of sorting out poor berries, often as much as 50%, they do nothing more than at harvest. And harvest is one of the reasons Damjian refuses to use the “natural” winemaking slogan, because according to them, wine does not occur in nature. Macerations? They last as long as the grapes take to complete fermentation, from 60 to 90 days, after which point the wine is moved, guided by the phases of the moon into large neutral barrels, where it rests for three years prior to bottling. It’s as simple as that, yet not simple at all, something you fully appreciate when tasting a bottle of Damijan.

From Friuli Venezia Giulia – In Constant Motion (Jan 2021) by Eric Guido

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2016 Ribolla Gialla

Release Price: $60

Color: White

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