“I dreamt of making wine since I was 12.”
Damijan Podversic always knew he was going to be a winemaker.
After the military service, in his early twenties, he started to make that dream come true. He found an abandoned plot in the Collio Goriziano, a very suitable area for the wine production but too hard to work according to the locals. Damijan didn’t see the difficulties, he ignored the common opinion and eagerly bought it: he knew that from that land he was going to create his wines. He took him 10 years of total dedication to be ready to bottle: he cleared the land, rebuilt terraces, and replanted with local grape varieties.
His first bottled vintage was 1998, presented in 2000 at Vinitaly.
Damijan’ story is full of commitment, love for the land, for the culture and the traditions. He projects his personality in his wines: “The wine is the only thing in which I feel that I can dare to do something really personal. You have to dare, to aspire to the maximum. Who does not dare, does not go forward. ”
Damjian perceives the wine as food for the soul and for this reason it has to be the best nourishment. With this belief, the wines are natural and they are made from “earth, vine and seeds”: the grapes are harvested manually and slight late to ensure that also the seed are mature to avoid astringent tannins and bitterness.
All the wines undergo a prolonged period of skin contact (60-90 days) obtaining a great structure and life potential and a backbone of delicate tannins, even in the white wines. In this phase, plunging the cap is fundamental: Damijan does it himself manually.
Damijan produces 5 whites and 1 red with grapes that typically grow in the Venezia Giulia Region: Friulano, Ribolla Gialla, Malvasia Istriana, Chardonnay, Pinot Grigio and Merlot and Cabernet Sauvignon.
Get to know them better in this other post.
“Wine is food for the soul and as such must be respected, we must not abuse it. If it becomes the body of the food is over, it becomes a disease. I make wine for 2000 people worldwide who drink 12 bottles a year, that’s all, then the wine is finished. “