About wine: A wine of intensive golden-orange colour with onion-copper hues, as clear as the evening sun on a clear sky, announcing nice weather. On the nose it is explicitly mineral, a bit ‘asphalty’, with a clear graphite note and a selection of spices, from under which sensations of blossoming flowers and ripe fruits come to light. On the palate it is rich, buttery, salty, ripe, of barely there tannins and pleasant freshness, which softens the strength of the alcohol. The aftertaste is long, warm, and lavish, slightly buttery, but above all very persuasive.
Alcohol: 13,5 vol %
Total acidity: 4,94 g/l
Variety: Pinot Gris
Type of wine: white, dry
Vineyards age: over 15 years
Vineyards exposure: west 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, beginning of September
Vinification: pressing after 1 day of controlled maceration in vinificator
Maturation: refinement of the wine in new barriques for 18 months. Further refinement in amphoras for 12 months. Bottled after filtering and cellared for at least 6 months
Bottling: 0,75 l bottles, box of 6 bottles, natural cork
With food:The Pinot Gris Amfora is recommended to be served with moderately spicy dishes of strong flavours, from the typical prebranac (baked beans in sauce) to sarma (stuffed cabbage rolls), oriental food, mushroom dishes, eggplant lasagna, meat pies, pâtés, feathered venison in rich gravies, as well as with octopus, turbot prepared in the oven, and other dishes with distinct flavours. The ideal serving temperature is between 16 and 18 °C.