Sirk
Mitja Sirk is a young winemaker from the Cormons area in Collio Goriziano, who in 2016 started a small artisan production alongside Marta Venica, the eldest daughter of Giorgio, owner of the renowned winery Venica & Venica. The vineyards cultivated by Mitja and Marta surround the family estate of Sirk, called La Subida, which includes the Michelin-starred restaurant Trattoria al Cacciatore, the more accessible Osteria La Preda de La Subida, offering traditional recipes, and a village for hospitality. Mitja learned the secrets of winemaking from Josko Gravner, the master of orange wines, who helped him create his first wine at 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 honed his skills and developed his production philosophy.
The entire project of Mitja Sirk and Marta Venica revolves around the Friulano grape, an indigenous variety from Collio, deeply connected to the land. The vines, managed without the use of herbicides and pesticides, are planted in the so-called "ponca," a soil type characteristic of the area consisting of alternating layers of marl and sandstone. The harvest is done strictly by hand, often with part of the grapes affected by noble rot, and in the cellar, fermentation is carried out using only indigenous yeasts, without skin maceration, and with the use of stainless steel tanks and old, exhausted tonneaux during both fermentation and aging. A key element is the prolonged aging on fine lees, which enriches the wines’ structure and aromatic complexity.
The wines of Mitja Sirk and Marta Venica are characterized by tension and aromatic intensity, as well as a pronounced mineral signature, distinctive of the region. These wines reveal the countless facets of the Friulano grape, interpreted by the couple with artisanal passion.
Mitja Sirk is a young winemaker from the Cormons area in Collio Goriziano, who in 2016 started a small artisan production alongside Marta Venica, the eldest daughter of Giorgio, owner of the renowned winery Venica & Venica. The vineyards cultivated by Mitja and Marta surround the family estate of Sirk, called La Subida, which includes the Michelin-starred restaurant Trattoria al Cacciatore, the more accessible Osteria La Preda de La Subida, offering traditional recipes, and a village for hospitality. Mitja learned the secrets of winemaking from Josko Gravner, the master of orange wines, who helped him create his first wine at 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 honed his skills and developed his production philosophy.
The entire project of Mitja Sirk and Marta Venica revolves around the Friulano grape, an indigenous variety from Collio, deeply connected to the land. The vines, managed without the use of herbicides and pesticides, are planted in the so-called "ponca," a soil type characteristic of the area consisting of alternating layers of marl and sandstone. The harvest is done strictly by hand, often with part of the grapes affected by noble rot, and in the cellar, fermentation is carried out using only indigenous yeasts, without skin maceration, and with the use of stainless steel tanks and old, exhausted tonneaux during both fermentation and aging. A key element is the prolonged aging on fine lees, which enriches the wines’ structure and aromatic complexity.
The wines of Mitja Sirk and Marta Venica are characterized by tension and aromatic intensity, as well as a pronounced mineral signature, distinctive of the region. These wines reveal the countless facets of the Friulano grape, interpreted by the couple with artisanal passion.
