REBULA QUERCUS
Ribolla Gialla from vineyards situated at an altitude of 80 to 250 m, where one grapevine carries 1.5 to 2 kg of grapes. The grapes were harvested manually in September. The selected grapes were destemmed and gently pressed, and then the must was chilled to 8 °C. After 48 hours of cold settling, the must was decanted and fermented in stainless steel vessels at a temperature of 16 °C. Following fermentation, we decanted the wine and continued to mature it in stainless steel vessels for 6 months.
Harvest: manual
Varieties: Ribolla Gialla
Fermentation temperature: fermentation in stainless steel tanks at 16 °C
Maturation: 6 months in stainless steel tanks
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CHARDONNAY QUERCUS
Chardonnay from vineyards situated at an altitude of 80 to 150 m, where one grapevine carries 1.5 to 2 kg of grapes. The grapes were harvested manually in September. The selected grapes were destemmed and gently pressed, and then the must was chilled to 8 °C. After 48 hours of cold settling, the must was decanted and fermented in stainless steel vessels at a temperature of 16 °C. Following fermentation, we decanted the wine and continued to mature it in stainless steel vessels for 6 months.
Harvest: manual
Varieties: Chardonnay
Fermentation temperature: fermentation in stainless steel tanks at 16 °C
Maturation: 6 months in stainless steel tanks
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SAUVIGNONASSE QUERCUS
Sauvignonass from vineyards situated at an altitude of 20 to 150 m, where one grapevine carries 1.5 to 2 kg of grapes. The grapes were harvested manually in September. The selected grapes were destemmed and gently pressed, and then the must was chilled to 8 °C. After 48 hours of cold settling, the must was decanted and fermented in stainless steel vessels at a temperature of 14 °C. Following fermentation, we decanted the wine and continued to mature it in stainless steel vessels for 6 months.
Harvest: manual
Varieties: Sauvignonasse
Fermentation temperature: fermentation in stainless steel tanks at 14 °C
Maturation: 6 months in stainless steel tanks
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SAUVIGNON BLANC QUERCUS
Sauvignon Blanc from vineyards situated at an altitude of 50 to 250 m, where one grapevine carries 1.5 to 2 kg of grapes. The grapes were harvested manually in September. The grapes were picked into crates and chilled to 8 °C. The next day, we destemmed and gently pressed the grapes and then chilled the must to 8 °C. After 48 hours of cold settling, the must was decanted and fermented in stainless steel vessels at a temperature of 14 °C. Following fermentation, we decanted the wine and continued to mature it in stainless steel vessels for 6 months.
Harvest: manual
Varieties: Sauvignon Blanc
Fermentation temperature: fermentation in stainless steel tanks at 14 °C
Maturation: 6 months in stainless steel tanks
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PINOT BIANCO QUERCUS
Pinot Bianco from vineyards situated at an altitude of 80 to 150 m, where one grapevine carries 1.5 to 2 kg of grapes. The grapes were harvested manually in September. The selected grapes were destemmed and gently pressed, and then the must was chilled to 8 °C. After 48 hours of cold settling, the must was decanted and fermented in stainless steel vessels at a temperature of 14 °C. Following fermentation, we decanted the wine and continued to mature it in stainless steel vessels for 6 months.
Harvest: manual
Varieties: Pinot Bianco
Fermentation temperature: fermentation in stainless steel tanks at 14 °C
Maturation: 6 months in stainless steel tanks
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PINOT GRIGIO QUERCUS
Pinot Gris from vineyards situated at an altitude of 50 to 250 m, where one grapevine carries 1.5 to 2 kg of grapes. The grapes were harvested manually in September. The selected grapes were destemmed and gently pressed, and then the must was chilled to 8 °C. After 48 hours of cold settling, the must was decanted and fermented in stainless steel vessels at a temperature of 14 °C. Following fermentation, we decanted the wine and continued to mature it in stainless steel vessels for 6 months.
Harvest: manual
Varieties: Pinot Grigio
Fermentation temperature: fermentation in stainless steel tanks at 14 °C
Maturation: 6 months in stainless steel tanks
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KRASNO WHITE
A blend of three typical white varieties from Brda – Ribolla Gialla, Chardonnay, and Sauvignonasse. The selected terraced vineyards, cultivated according to the principles of sustainable production, are situated at an altitude of 80 to 200 m. In them, one grapevine carries 1 to 1.5 kg of grapes. The grapes are harvested manually in September. The selected grapes were fermented separately in stainless steel tanks at a temperature of 14 °C. After fermentation, the wine was decanted and matured in stainless steel tanks for 12 months. During the first 6 months of maturation, the wine was in contact with lees and was stirred on a weekly basis. After that, we performed the typification, combined the varieties, and continued to mature the wine in stainless steel vessels.
Harvest: manual
Varieties: Ribolla Gialla, Chardonnay, Sauvignonass
Fermentation temperature: fermentation in stainless steel tanks at 14 °C
Maturation: 12 months in stainless steel tanks, wine was in contact with lees (sur lie) for 6 months
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RIBOLLA GIALLA KRASNO
Selected vineyards of the indigenous Ribolla Gialla from the highest Brda sites. These terraced vineyards, cultivated according to the principles of sustainable production, are located at an altitude of 150 to 350 m. In them, one grapevine carries 1 to 1.5 kg of grapes. The grapes are harvested manually at the end of September. The selected grapes were fermented in large oak barrels at a temperature of 16-18 °C. Following fermentation, the wine was decanted and matured for 12 months. During the first 6 months of maturation, it was in contact with lees and was stirred on a weekly basis. After that, we performed the typification, combined the varieties, and continued to mature the wine in stainless steel vessels.
Harvest: manual
Varieties: Ribolla Gialla
Fermentation temperature: fermentation in large 6000L oak barrels at 16-18 °C
Maturation: 12 months in large oak barrels, wine was in contact with lees (sur lie) for 6 months
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