2012 Damijan Podversic Ribolla Gialla

Damijan Podversic (Friuli-Venezia Giulia)

Product not available in United States

$39.10 + $8.63 Shipping (4 - 12 days)

$39.10/unit

Shipping: Passione Vino (Italy)

$ You will receive 0.45 points for each unit bought

You will like to know that...

Damijan Podversic Ribolla Gialla is a complex wine. Really atipic with a native grape variety produced in limited quantity, only 7000 bottles.

Technical sheet · Damijan Podversic Ribolla Gialla

Type Of Wine: white wine
Vintage: 2012 Other vintages
Appellation:Friuli-Venezia Giulia (Friuli,Italy)
Winery: Damijan Podversic
Volume: 75cl
Grapes: Ribolla Gialla (100%)
Allergens: Contains Sulfites
Alcohol Vol.: 14%

Description · Damijan Podversic

2012 Damijan Podversic Ribolla Gialla (Ribolla Gialla)

TASTING NOTES OF 2012 Damijan Podversic Ribolla Gialla:

  • View: bright amber.
  • Nose: intense, ethereal, with pleasant notes of aromatic herbs and delicate fruit notes.
  • Mouth: elegant and deep, substantial but never heavy, with deep minerality.

APPELLATION: Friuli-Venezia Giulia.

VINEYARD: Damijan Podversic

GRAPES: 100% Ribolla Gialla.

WINE PAIRING: pasta, fish and crustaceans.

TEMPERATURE: 10-12 °C

ALCOHOL CONTENT: 14%

Damijan Podversic

Buy Damijan Podversic Wine:

Reviews

Highlighted review about 2012 Damijan Podversic Ribolla Gialla

Passione Vino

Posted on at 04.42

4/5

Damijan Podversic Ribolla Gialla 2012

Grapes: 100% Ribolla
Alcohol: 14, 0
Temperature: At a temperature of 15 ° C
Area: Eastern Hills of Friuli
Name: Ribolla i. g. t.
Contents: 0, 75 l
This Ribolla is characterized by a bright yellow amber. The wine has an intense and ethereal bouquet, with pleasant notes of aromatic herbs and delicate fruity scents. The palate is elegant and deep reveals, with a nice fresh and mineral taste.
Perfect for appetizers, hot fish, fish soups and white meat, it is ideal in combination with pasta dishes based on fish, shellfish and fried fish.

More reviews about 2012 Damijan Podversic Ribolla Gialla

Tannico

Posted on at 05.02

4 /5

Damijan Podversic Ribolla Gialla 2012

DESIGNATION OF ORIGIN: Venezia Giulia IGT
TIME to taste it: evening with friends
CONSUMPTION IDEAL: 2015/2019
TEMPERATURE: 15 ° C
PAIRING: Mediterranean cuisine
GRAPES: 100% Ribolla Gialla
ALCOHOL: 14%
OF TANNIC RATING: 9/10
Xtrawine

Posted on at 04.36

4 /5

Damijan Podversic Ribolla Gialla 2012

At the sight it has a bright amber colour. Bouquet is intense and ethereal, with pleasant notes of aromatic herbs and delicate hints of fruit. In the mouth it's elegant and deep, substantial but never heavy, with deep minerality.

Summary of ratings

(3 reviews)
  • 5 stars
    0
  • 4 stars
    3
  • 3 stars
    0
  • 2 stars
    0
  • 1 star
    0
Your rating:
Drinks&Co's rating:

4/5

Based on 3 comments »

Reviews about other vintages

Reviews about Damijan Podversic Ribolla Gialla 2011

Xtrawine UK
Xtrawine UK

4/5

At the sight it has a bright amber colour. Bouquet is intense and ethereal, with pleasant notes of aromatic herbs and delicate hints of fruit. In the mouth it's elegant and deep, substantial but never heavy, with deep minerality.
Paul Karol
Paul Karol

4/5

TASTING NOTES OF 2011 Damijan Podversic Ribolla Gialla:
- View: intense yellow, golden hues.
- Nose: intense and ethereal aroma, pleasant herbal notes and delicate fruity notes.
- Mouth: elegant and deep taste, substantial but never heavy, deep and pleasant minerality.

APPELLATION: Friuli-Venezia Giulia.
VINEYARD: Damijan Podversic
GRAPES: 100% Ribolla Gialla

PAIRING: seafood, shellfish and fish sauce, pasta with seafood.
TEMPERATURE: 13ºC
ALCOHOL CONTENT: 14%

Reviews about Damijan Podversic Ribolla Gialla 2010

Cento Vigne Unplugged
Cento Vigne Unplugged

4/5

Podversic Ribolla Gialla 2010
TASTING NOTES OF Podversic RIBOLLA YELLOW:

DESIGNATION OF ORIGIN: Venezia Giulia IGT
VINEYARD: Podversic
GRAPES: 100% Ribolla

AGEING: in oak barrels for 20 and 30hl and in oak casks of 20 and 30hl oak for one year and then glass for 6 months. The sediment in the bottle its wine preserve and protect it.
PREPARATION: by hand into crates with selection in the vineyard at the beginning of October bilateral Guyot and double arched on Tocai.
the fermentation takes place in the presence of the skins in oak vats conical without temperature control and without selected yeasts, enzymes and clarification.

PAIRING: in oak barrels for 20 and 30hl and in oak casks of 20 and 30hl oak for one year and then glass for 6 months. The sediment in the bottle its wine preserve and protect it.
TEMPERATURE: 13 °
ALCOHOL: 14 °% Vol.

Damijan Podversic and 'the pupil of Josko Gravner. A Ribolla from the pack, fermented in wood, aged in wood without added yeast. A wine that will bewitch '.