Vitoska 2024 - Dimitri Cacovich

Vitoska - Dimitri Cacovich 

Dimitri Cacovich’s Vitovska is an excellent expression of this white grape variety, cultivated primarily in Friuli Venezia Giulia, along the border between Italy and Slovenia. Its production follows a traditional process that respects the authentic characteristics of both the grape and the terroir. Following hand-harvesting, spontaneous alcoholic fermentation takes place using indigenous yeasts, accompanied by approximately four days of skin contact, which helps build the wine's complexity and structure. Once fermentation is complete, the wine matures for several months in stainless steel tanks, allowing it to refine and harmonize. Before release, the Vitovska rests in the bottle for an additional six months, during which time it gains elegance and stability. On the palate, it stands out for its full, enveloping mouthfeel, featuring intense yellow fruit notes that are also present on the nose. These aromas are harmoniously balanced by a delicate mineral streak and pleasant acidity, lending the wine great freshness. This expression by Cacovich captures the character of the Karst region and its rich winemaking heritage, offering an authentic and memorable sensory experience that reflects both the terroir and the skilled craftsmanship of the winemaker.

Service

It is advisable to serve it at a temperature of 10/12° in tulip goblets. Wine to drink immediately but left a few years in the cellar can give great emotions.

Pairing

Ideal combined with fish dishes, great with a plate of herbal cjarsons.

Cellar: Dimitri Cacocich

Dimitri Cacovich is a young farmer, winemaker and passionate beekeeper who comes from a family with deep roots in the sector: his father Igor was the pioneer, opening an osmiza in Longera in 2012 at the former house of culture, and Dimitri's great-great-grandfather was already involved in these activities after the First World War. In his own home, Igor renovated a 17th-century cellar located in the basement, creating an ideal environment for production and tasting. Dimitri, on the other hand, decided to make his dream of opening an osmiza come true in the family home, redeveloping the three internal rooms and the small external courtyard, much appreciated by smokers. Currently, the facilities can accommodate around one hundred people. The osmiza opens in spring and autumn/winter, with Dimitri taking care of the management in the colder seasons, while his father takes care of the opening in May. The family vineyards are cultivated in the area called “narjoušna”, characterized by a red earth soil, which also inspired the name of the red blend produced and bottled. This deep-rooted tradition and the careful work of Dimitri and his family represent an example of passion for the territory and its specialties.