Damijan Podversic started out in the family business as a negociant. But when he found a small abandoned plot in the Collio Goriziano, he ignored the common attitude that it was too difficult to work and eagerly bought it.
He cleared the land, rebuilt terraces, and set to replanting it, bringing us the exceptional wines today.
Damijan pursues natural winemaking, which he learnt from the great Friulian producer Josko Gravner.
His Collio Biancos and Rosso are fermented on the skins with natural yeasts; he never bottles or releases a wine unless it has had ample time to develop.