Damijan Podversic began his work as a winemaker cultivating a small vineyard of half a hectare used for Chardonnay, which belonged to his grandfather, and above all by listening to his teacher's advice: Josko Gravner. Damijan begins to purchase 6 hectares of old vineyards on Mount Calvario, planted with Ribolla Yellow, Malvasia, Tocai, Merlot and Cabernet Sauvignon, and manages 2 hectares of Gradiscutta planted at Chardonnay, Malvasia and Tocai, and one hectare and a half To Piedimonte with Tocai, Chardonnay and Malvasia. Damijan is absolutely strict at all stages of production from the vineyard to the cellar; In the vineyards practice the biological techniques and decide the harvest time, walk through the vineyards by tasting the peel and the seed, in fact the substances needed to make a good wine are between these two elements. If the grapes are not ready, they will not harvest even knowing they will lose part of their production. Even in the cellar, all stages of the work are characterized by lunar phases, spontaneous fermentations, indigenous yeasts, macerations on the skins even for white wines. The Damijan Podversic wines are authentic, original and you will always hear fruit of all kinds, from peach to citrus fruit to fresh herbs.