KRASNO ORANGE
A blend of three typical white varieties from Brda – Ribolla Gialla, Malvasia, 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 Malvasia and Sauvignonasse were macerated and fermented in stainless steel tanks for a month, while Ribolla Gialla was macerated in wooden vessels for 12 months. After 12 months of maceration, we performed the typification of the three varieties and continued to mature the wine in stainless steel tanks.
Harvest: manual
Varieties: Ribolla Giallo, Malvasia, Sauvignonass
Maceration: Ribolla Gialla for 12 months in wooden vessels, Malvasia and Sauvignonass for 1 month in stainless steel vessels
Fermentation temperature: fermentation in stanless steel tanks and wooden oak vessels at 16-18 °C
Maturation: 12 months in stainless steel tanks (Malvasia and Sauvignonasse) and wooden oak vessels (Ribolla Gialla), wine was in contact with lees (sur lie) for 6 months
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REBULA BAGUERI
A selection of the best vineyards (10 out of 420 vineyards planted with Ribolla Gialla), planted on southern and southeastern sites at an altitude of 100 to 350 m. These terraced vineyards, where Ribolla Gialla grows on a classic marl soil, have, for the last decade, been cultivated according to the principles of sustainable production. One grapevine carries 1 to 1.5 kg of grapes. Harvest is performed manually at the end of September or beginning of October – as the last white variety together with the late red varieties. At the winery, grapes were macerated for 12 hours and then decanted into 6000l oak barrels and French barrique barrels. Following fermentation, wine matured in barrique barrels for 12 months. After that, we selected the best barrels and continued to mature the wine in 6000l oak barrels.
Harvest: manual
Varieties: Ribolla Gialla
Fermentation temperature: 16-18 °C
Maturation: 12 months in French barrique barrels
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CHARDONNAY BAGUERI
A selection of the best vineyards, spreading over southwestern and southeastern sites at an altitude of 50 to 250 m. These terraced vineyards, where Chardonnay grows on a classic marl soil, have, for the last decade, been cultivated according to the principles of sustainable production. One grapevine carries 1 to 1.5 kg of grapes. Harvest was performed manually in September. At the winery, the selected grapes were pressed and fermented in French barrique barrels. Following fermentation and malolactic fermentation, the wine matured in French barrique barrels for 12 months. After that we combined wine from the best barrels and continued to mature it in 6000l oak barrels.
Harvest: manual
Varieties: Chardonnay
Fermentation temperature: 16-18 °C
Maturation: 12 months in French barrique barrels
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PINOT GRIGIO RAMATO BAGUERI
A selection of the best 10 ha of Pinot Grigio vineyards. These vineyards are situated on the western and eastern terraces at an altitude of 100 to 200 m. They are planted on a heavier more permeable clay and sandstone, and, in them, one grapevine carries 1.5 kg of grapes. Harvest was performed manually in September. This Pinot Grigio was produced in a special way, which is reflected in its unique copper colour. At the winery, the Pinot Grigio was macerated for 48 hours, which contributed to an extremely tactile texture, fuller taste, and coppery notes of the wine. After maceration, wine was fermented: 80% in stainless steel vessels and 20% in new barrique barrels. Malolactic fermentation was only partial, only taking place in the barrique barrels. After 12 months of maturation, wine was combined and continued to maturate in stainless steel tanks.
Harvest: manual
Varieties: Pinot Grigio
Maceration: 48 hours
Fermentation temperature: 16-18 °C
Maturation: 12 months in new barrique barrels (20%) and in tanks (80%)
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SAUVIGNON BLANC BAGUERI
A selection of the best 10 ha of Sauvignon Blanc vineyards. These vineyards are situated on the western and eastern terraces at an altitude of 100 to 200 m. They are planted on a heavier more permeable clay and sandstone, and, in them, one grapevine carries 1.5 kg of grapes. Harvest is performed manually in September. Production method: As soon as the grapes are harvested and brought to the winery, they are chilled to 8 °C. The chilled grapes are destemmed, pressed, and fermented in stainless steel tanks at a controlled temperature of 14 to 15 °C. Following fermentation, 20% of the wine is decanted into French barrique barrels and 80% into stainless steel tanks, where it matures for 12 months. After that, the wine is combined and continues to mature in stainless steel tanks.
Harvest: manual
Varieties: Sauvignon Blanc
Speciality: Grapes are chilled to 8 °C
Fermentation temperature: 14-15 °C in stainless steel tanks
Maturation: 12 months in new French barrique barrels (20%) in tanks (80%)
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DE BAGUER CHARDONNAY – SAUVIGNON BLANC
7) A selection of the best vineyards of Chardonnay and Sauvignon Blanc. These are grassed vineyards, situated on steep slopes, where only manual cultivation is possible. They are located on the best sites and are between 20 and 30 years old.
The vineyards of Sauvignon Blanc are situated on the steep western locations in the villages of Hruševlje, Vipolže, Cerovo, and Krasno at an altitude of 60 to 250 m. In them, vines grow on sandstone, marl, and clay soil and each grapevine carries from 1 to 1.5 kg of grapes. Harvest is performed manually in the middle of September.
The vineyards of Chardonnay are planted on steep sunny locations in the villages of Hruševlje, Biljana, Vipolže, Neblo, Cerovo, and Drnovk at an altitude of 60 to 250 m. They grow on sandstone, marl, and clay. One grapevine carries up to 1.5 kg of grapes. Harvest is performed manually in the middle of September.
The varieties were processed and vinified separately. Before destemming them, grapes were chilled to 8 °C. Following gentle pressing and 48 hours of cold settling, we decanted only the clear part of the must. After that, Chardonnay was fermented in French barrique barrels and Sauvignon Blanc in a stainless steel vessel. Once fermentation was completed, wine matured in contact with lees for 12 months, while being stirred on a weekly basis. The final stage included typification of Chardonnay and Sauvignon and continuation of maturation in a stainless-steel vessel.
Harvest: manual
Varieties: Chardonnay, Sauvignon Blanc
Fermentation temperature: 16-18 °C
Maturation: 12 months in used and new barrique barrels
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A+ PLUS WHITE
A selection of the best vineyards of Ribolla Gialla, Chardonnay, and Pikolit. The vineyards of Ribolla Gialla and Chardonnay are planted on the southern sunny locations, while the vineyards of Pikolit grow on a sunny northern site under the Dobrovo castle. This wine is produced only in the best vintages. All grapes are destemmed and macerated for 12 to 24 hours. After this short maceration, they are gently pressed and decanted into French barrique barrels, where the fermentation process is completed. After fermentation and malolactic fermentation, the wine matures for 12 to 24 months in barrique barrels, where it is left in contact with lees. Varieties mature separately until typification is performed and the best barrels are selected and combined in a stainless-steel vessel, where the wine continues to mature until it is ready to be bottled.
The vineyards of Ribolla Gialla are located in the villages of Šmartno, Neblo, Kojsko, and Višnjevik at an altitude of 100 to 200 m. They are planted on marl with a density of 4000 vines/ha. One grapevine carries 1 to 1.5 kg of grapes. Harvest is performed manually at the end of September.
The vineyards of Pikolit are located in Dobrovo at an altitude of 200 m. They are cultivated on sandstone with a planting density of 4,000 vines/ha. The vine load is kept to a minimum with only 1 kg of grapes per grapevine. Harvest is performed manually in October.
The vineyards of Chardonnay are located in the villages of Hruševlje, Biljana, and Vipolže at an altitude of 60 to 150 m. They are planted on sandstone, marl, and clay with a density of 4,000-5,000 vines/ha. One grapevine carries around 1.5 kg of grapes. Harvest takes place in September.
Harvest: manual
Varieties: Ribolla Gialla, Chardonnay, Pikolit
Fermentation temperature: 18 °C
Maturation: 12-24 months in barrique barrels – 25% new barrels
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MOTNIK SINGLE VINEYARD
The grapes originate from the selected vineyard Lisičk, located in the Neblo village. This is a terraced vineyard of Ribolla Gialla with a classic marl soil, where, for the last decade, vines have been cultivated according to the principles of sustainable production. Located in a southern sunny area at 150 m above sea level, this carefully tended grassed vineyard is 25 to 30 years old. In it, each grapevine only carries 1 kg of grapes. The batch included 2,000 bottles. Grapes were harvested manually in the beginning of October, when Ribolla was perfectly ripe – as the last white grapes in the winery, at the same time as late red varieties. Production method: In August, selected used barrels were smoked with a special method using Mediterranean herbs (sage, laurel, thyme, wild thyme, rosemary) in preparation for harvest. In the beginning of October, barrels were filled with Ribolla must, to which whole grape berries were added beforehand (approx. 20% of the volume). Fermentation took place at higher temperatures ranging from 17 to 18 degrees Celsius. After fermentation was completed, wine was left in contact with the berries and macerated for 10 months. Rebula Motnik is an orange macerated wine of golden colour. Its full body and vibrant freshness, so typical of Ribolla Gialla, are complemented by a lovely herbal aroma. The wine combines the old tradition from Brda and modern knowledge with the interpretation of one of the most prominent Slovenian oenologists, Darinko Ribolica, and our main cellarman Igor Skubin.
Harvest: manual, beginning of October
Varieties: Ribolla Gialla
Maceration: 10 months
Fermentation temperature: 17-18 ˘C
Maturation: 10 months in used barrique barrels smoked with Mediterranean herbs
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