Sirk
Mitja Sirk is a young winemaker from the Cormons area, in the Collio Goriziano, who in 2016 embarked on a small artisanal production together with Marta Venica, the firstborn daughter of Giorgio, owner of the renowned winery Venica & Venica. The vineyards cultivated by Mitja and Marta surround the estate of the Sirk family, called La Subida, which includes the Michelin-starred restaurant Trattoria al Cacciatore, the Osteria La Preda de La Subida, offering a more accessible proposal based on traditional recipes, and a village for hospitality. Mitja had the opportunity to learn the secrets of winemaking from Josko Gravner, a master of orange wine, who helped him make his first wine when he was just 11 years old. The winemaker then gained experience at famous Italian and French wineries, such as Isole Olena, Domaine Dujac, Conterno, and Domaine Roulot, where he was able to refine his knowledge and build his production philosophy.
conducted without the use of herbicides and pesticides, are planted in the so-called “ponca”, a soil type characteristic of the area made up of aalternation of layers of marls and sandstones. The harvest is carried out strictly by hand, often with part of the grapes affected by noble rot, and in the cellar, the fermentations are entrusted to indigenous yeasts only, without skin maceration and using steel tanks and old exhausted tonneaux during the winemaking and aging process. Fundamental is the prolonged aging on the fine lees to which the wines of Mitja and Marta are subjected, capable of enriching their structure and aromatic complexity.
Mitja Sirk is a young winemaker from the Cormons area, in the Collio Goriziano, who in 2016 embarked on a small artisanal production together with Marta Venica, the firstborn daughter of Giorgio, owner of the renowned winery Venica & Venica. The vineyards cultivated by Mitja and Marta surround the estate of the Sirk family, called La Subida, which includes the Michelin-starred restaurant Trattoria al Cacciatore, the Osteria La Preda de La Subida, offering a more accessible proposal based on traditional recipes, and a village for hospitality. Mitja had the opportunity to learn the secrets of winemaking from Josko Gravner, a master of orange wine, who helped him make his first wine when he was just 11 years old. The winemaker then gained experience at famous Italian and French wineries, such as Isole Olena, Domaine Dujac, Conterno, and Domaine Roulot, where he was able to refine his knowledge and build his production philosophy.
conducted without the use of herbicides and pesticides, are planted in the so-called “ponca”, a soil type characteristic of the area made up of aalternation of layers of marls and sandstones. The harvest is carried out strictly by hand, often with part of the grapes affected by noble rot, and in the cellar, the fermentations are entrusted to indigenous yeasts only, without skin maceration and using steel tanks and old exhausted tonneaux during the winemaking and aging process. Fundamental is the prolonged aging on the fine lees to which the wines of Mitja and Marta are subjected, capable of enriching their structure and aromatic complexity.
