Simon J Woolf discovers that Denis Montanar’s skin fermented white blend Uis Blancis isn’t just good, it’s great, on a second hearing.
Damijan Podversic’s decision in 1999 to reject his conventional winemaking education, in favour of a more “back to the roots” style, did not sit well with his dad who denied him usage of the family’s ancestral cellar. Since then he’s developed an impressive and tradition style of skin macerated white wines, following in the footsteps of Josko Gravner.
You can tell a great winemaker not by what they produce in a good year, but by what they pull together from a catastrophic one. And it didn’t get much worse than Dario Prinčič’s 2008 vintage, where some 90% of his harvest was infected with Peronospora (downy mildew). Prinčič salvaged a pitiful amount of grapes, blended the entire output together and made a one off – the aptly named “Favola”, meaning fable or legend.
It’s starting to become a theme in this series – edge cases which are not really orange wines. Take the sole white wine from microscopic but world reknowned Le Due Terre, in Friuli Colli Orientali. A blend of Friulano with 30% Ribolla Gialla, it has 10-12 days of skin contact. Yet it doesn’t fit the “orange wine” moniker in a stylistic sense.
I made many discoveries at last Friday’s Orange Wines Festival, in gorgeous Izola, Slovenia (full report coming soon) – but none more pleasurable than the wines of Ronco Severo, based in Friuli Colli Orientali. Having twice visited the village of Prepotto, where Schioppettino is king, I wondered how I’d managed to miss such a great producer.
Ronco Severo is Stefan Novello, who started on his winemaking journey in 1998. Novello makes a delicious skin macerated Ribolla Gialla, and an aromatic, creamy Friulano, but the pick of the bunch for me was his white blend “Severo Bianco 2012”
Mrs. Claret and I have developed a cunning modus operandi for eating out at fine restaurants – rock up to the hottest ticket in town, without a booking, but at a slightly non-standard time (perhaps 6.30pm, or 9pm). Accept any Read more