About wine: A wine of golden copper colour with brown and amber hues, obtained during long maceration in underground amphorae called kvevri (clay vessels). A pleasant bouquet indicates a harvest at the full maturity of the grapes, when the fruit aromas already dominate the floral ones. Among them, there are senses of fine pastry with raisins, walnuts, and vanilla. All our greatest expectations are confirmed on the palate: richness, minerality, finely tuned balance between alcohols, acid and tannins, which predict longevity. The flavour is multilayered and evolves in its complexity by the minute. Sometimes the fruity components come to the forefront, other times the balsamic notes take over, or the milky-caramel and buttery components take center stage. The departure is long and leaves the palate clean, ready for a new glass or the company of food.
Alcohol: 13,5 vol %
Total acidity: 4,77 g/l
Variety: 100 % Rebula
Type of wine: white, dry
Vineyards age: over 15 years
Vineyards exposure: east oriented sloaps in upper Brda
Vineyard: terraces, 4000 plants per hectar, single guyot
Soil type: marl (Eocene flysch)
Cultivation: converting to organic
Harvest: hand-harvested, second half of September
Vinification: pressing after 7 months of maceration in amphora
Maturation: refinement of the wine in barrique barrels for 18 months on fine lees. Bottled after filtering and cellared for at least 6 months
Bottling: 0,75 l bottles, box of 6 bottles, natural cork
Pairing suggestions: This wine pairs well with canapés with bacon or pancetta, classic liver patés, seafood risotto, lobster, grilled shrimp, feathered game, mushroom dishes, especially grilled porcini, meat and vegetable dishes with legumes (lentil with cotechino sausage, beans with ribs ), and with other similar dishes of rich taste. Among dairy products it goes well with matured hard cow cheese and semi-mautred sheep cheese. The ideal serving temperature is between 16 °C. and 18 °C.