Duline is a husband and wife team. In the late 90's Lorenzo inherited his grandfather's vineyards, largely in disrepair, but planted to extremely old vines. He and his wife, Federica, have remained committed to the practice of bio-dynamics since they took over the winery. Morus Alba comes from old vines. Sauvignon and Malvasia are partially co-fermented and the result is a complex elegant and focused wine. Some part of the Malvasia is always fermented separately and is used to balance the alcohol and richness of the wine. 60% Malvasia Istriana, 40% Sauvignon
Inspired by Josko Gravner, Podvsersic turned in the late 1990s from being a successful conventional modernist winemaker to low-interventionist production of beautiful orange wines. He says about this Malvasia: "By getting the glass near to the nose, we discover the shy characteristic of the semi aromatic Malvasia Istriana. All of her beauty get released from the first until the last sip in a succession of spicy and herbal aromas as green pepper and tomato leaf. The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 or 30 hl barrels for 3 years and rest for 1 year in the bottles. The presence of sedements is essential to keep the wine alive and to conserve it. We recommend to serve the wine with service temperature at 15°C (59°F)."
Inspired by Josko Gravner, Podvsersic turned in the late 1990s from being a successful conventional modernist winemaker to low-interventionist production of beautiful orange wines. He says about this Ribolla Gialla: "The liquid crunchiness. The secret of its beauty does not bloom immediately on the nose, where it hides, but in the mouth where it is released. The thick, tannin-rich skin gives the wine its own flavor: from dried fruit to soft and enveloping tannins with a long and persistent mineral finish. After a sip it is possible to chew wine. Immersing yourself in the glass and closing your eyes the feeling increases: imagining to walk among the rows and to taste the bean for the Ribolla Gialla. Fermentation takes place in the presence of the skins in conical trunks of oak for 60 - 90 days. After maceration, it is aged in 20 or 30 hl barrels for 3 years and aged in bottle for 1 year. The sediments present in the bottle of wine preserve it and protect it. It is recommended to serve the wine at a temperature of 15°C (59°F)."