Bianco Kaplja
Damijan Podversic is regarded as one of Friuli’s most influential and genius natural winemakers; Kaplja is his landmark skin-contact “symphony” of Chardonnay, Friulano, and Malvasia Istriana.
Crafted in the hills of Friuli’s Collio region near the Slovenian border. Extended maceration and long aging in large oak casks create a deeply textured wine layered with dried apricot, orange peel, tea leaf, wild herbs, and saline minerality. Rich yet vibrant, Kaplja is a benchmark wine that pairs beautifully with roasted meats, mushrooms, aged cheeses, and savory Mediterranean cuisine.
Appellation: Collio DOC
Type: White, dry, skin-contact
Blend: Chardonnay, Friuilano, Malvasia Istriana
Color: Deep amber-gold
Bouquet: Layered aromas of dried apricot, orange peel, chamomile, chestnut honey, bergamot, tea leaf, and alpine herbs.
Palate: Broad and textured with gentle tannic grip, vibrant acidity, and pronounced mineral salinity. Long, savory finish with remarkable complexity and aging potential. Earthy notes overlaying orchard fruit with a pleasant roundness and soft, full tannins.
Unfiltered: The presence of sediments is essential to keep the wine alive and to conserve it.
A wild, luminous expression of Friuli’s signature grape, this Ribolla Gialla is anything but simple. Extended skin contact and long aging unlock a golden-hued wine layered with dried citrus, apricot, chamomile, wild herbs, and salty stone minerality, all wrapped in a firm yet elegant tannic frame. Vibrant, textural, and deeply expressive, it captures the essence of Collio in every glass.
Serving Temperature: Best when served at 15°C or 59° F
Alcohol: 14%
Food Pairing: Roast pork, mushroom risotto, aged alpine cheeses, and earthy Mediterranean dishes. Its tannic structure and saline minerality also pair beautifully with umami-rich cuisine such as saffron seafood stew, duck confit, and Japanese kaiseki.
Vineyards: Gradiscutta (planted 1991), Monte Calvario (planted 2003), Piedimonte (planted 2008) and San Floriano (planted 1993), Gorizia.
Altitude: 110/140 m a.s.l.
Exposure: South, south-west.
Cultivation method: Guyot unilateral.
Soil: Ponca – Opoka, Sandstone/Marl.
Yield: 4t per hectare.
Vinification: The maceration begin in big barrels of oak for 60 to 90 days.
Aging: Aged in 20 or 30 hl barrels for 3 years and then rests for 1 year in the bottle before release.
2008 Bianco Kaplja IGT – 92 Points – R.P. Wine Advocate (Feb. 2012)
“Damijan Podversic is one of Friuli’s most inspired artisan producers. Vintage 2008 was challenging for Podversic. Hail wiped out a significant amount of his Friulano, so there is no Nekaj bottling. On a more positive note, the cold weather allowed for the development of botrytis – especially in the Ribolla and Malvasia – and a very late harvest. The 2008s saw 2-3 months of contact on the skins, followed by 2 years in cask and another year and half in bottle. These aren’t the most immediate wines, but they will provide immense pleasure to those who are willing to spend some time with them… The 2008 Bianco Kaplja is a blend of 35% Chardonnay, 35% Friulano and 30% Malvasia. It is the most overt and international of the wines in Damijan’s lineup. Succulent yellow peaches, apricots, flowers and spices take on burnished tones as this rich, textured wine opens up in the glass. Layers of fruit build to the harmonious, expressive finish. The Kaplja is beautiful, although my own personal preference is for the single variety wines.” ~ A,G.
2009 Bianco Kaplja – 94 Points – Vinous Media (Dec 2013)
“The 2009 Bianco Kaplja is one of the more powerful, structured wine sin the range. Here the flavors are bold and assertive throughout, while the wine’s structural components are very much in evidence as well. In 2009, the Kaplja is particularly powerful and intense, with a sense of underlying structure and grip that resemble a red wine, all of which make it a wine for the dinner table.“ ~ A,G.
2009 Bianco Kaplja – 91 Points – R. P. Wine Advocate (Dec 2013)
“Light amber or orange in its appearance, the 2009 Bianco kaplja is a blend of 40% Chardonnay, 30% Friulano and 30% Malvasia Istriana.The wine remains in contact with its grape skins for up to 90 days and later goes into wood for 23 months. Orange peel, candied pineapple and dried apricot from the bouquet. There’s a very obvious mineral shading as well. Kaplja shows dry, firm tannins at the back.” ~ A.G.
