Long before skin fermented wines were cool, there was Vodopivec. Decades ago the wines had a bit more skin contact but today it is just enough to add texture and another level of intensity to these striking white wines. You will find Paolo Vodopivec on the extreme eastern edge of Northern Italy in a region known as Karst, a massive plateau of limestone with iron-rich topsoil. The fruit always destemmed, the ferments are spontaneous on the skins and buried in 14-25 hl Georgian Terracotta amphoarae. Cuvaison lasts c. 6 months. Origine cuvée ferments in 30-hl tronconic Slavonian oak tini for c. 2 weeks. This wine is driven by striking minerality, a textural intensity, with notes of truffle, white peach, apricot, tangerine and a saline finish. 

Pairing: chicken with capers and lemon, white fish, truffles, hard cheeses

Grape: Vitovska 

Viticulture: Organic with biodynamic practices 

Soil: Limestone