• Crafts

  • Indigenous yeasts

  • Zero filtrations

  • Macerated on the skins

Damijan Podversic Nekaj Bianco 2017

€37.82
+ -

description

Details of wine

Podversic's "Nekaj" Friulano is certainly another great interpretation of Damijan. By implementing all the teachings of his mentor and teacher Josko Gravner, Damijan succeeded in creating a great wine. His Friulano was born in the wooded areas of Mount Calvary not far from Gorizia. A pristine place where practicing organic techniques is particularly consistent.
Also the Nekaj carries out maceration on the skins and a long aging in large oak barrels for about 23 months. Only indigenous yeasts and absolute control of sulfur dioxide.
It is amazing how this wine is both archaic and modern as it combines ancient practices and modern evolutions.
A white wine with an elegant and complex bouquet, rich in citrus and herbaceous notes, a deep and very intense taste.

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Color

Giallo paglierino con riflessi dorati.

Smell

Complesso ed elegante, con sentori di agrumi, nocciole e mela cotogna e piacevoli note di erbe.

Taste

Profondo e intenso, con dolcezza e sapidità ben amalgamate.

Pairings

Ottimo da abbinare a primi e secondi piatti della cucina di mare, come risotto ai frutti di mare, paccheri alla pescatora, seppie e piselli in umido.

Details

Features

YEAR 2017
ALCOL 14.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION IGT Venezia Giulia
TEMPERATURE 12-14
REFINEMENT Da 13 a 24 mesi in botte grande.
WINEMAKING 2-3 mesi di macerazione sulle bucce in tini troncoconici di rovere. Utilizzo solo di lieviti indigeni. Vino non filtrato.

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Red shramp 2014
Red shramp 2016
Wine Spectator 2012 94

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Name: Podversic Damijan
Start-up year: 1988
Cultivated hectares: 10
Winemaker name: Damijan Podversic e Natale Favretto
Address: Via Brigata Pavia, 61 - Gorizia (GO)
Web Site: www.damijanpodversic.com

On mount Calvario there were some old, abandoned vines and I started to buy up some small plots of land. Today on these lands we have the most important vinyards, six hectares planted with ribolla gialla, malvasia, friulano (tocai), merlot e cabernet sauvignon. We have another half hectare at San Floriano, planted with chardonnay, which was part of my grandfather’s holding. We have a further two hectares rented at Gradiscutta with chardonnay, malvasia e friulano. For the past twenty years we’ve had at Piedimonte another one and half hectares with friulano, chardonnay e malvasia.