Colour, aroma and taste+
Colour: Old gold colour with mineral reflections
Aroma: rich and multifaceted. Ripe fruit, buttery and mineral notes as well as delicately integrated spices originating from maturation in oak
Taste: Full, massive but balanced mouthfeel with a compact texture that anticipates its longevity.
The sommelier recommends+
Food pairing: Grilled octopus, risotto with truffles, blue mould cheeses.
Aging potential: 10 years or more
Temperature of serving: 15˚C
Wine growing area: Brda
Form of vineyards: terraced, included in the system of integrated production, grassed.
Vine training: single Guyot
Altitude: 80-200 m
Spacing: 4000 – 5,000 vines /ha
Yield per hectare:
Rebula: 1-1,5 kg/vine
Picolit: max 1 kg/vine
Chardonnay: 1,5 – 2 kg/vine
Age of vineyards: 10-30 years
Soil type: light – marl, sandstone
Climate: sub-Mediterranean, a mixture of warm sea air and influence of cold Alpine winds
Rebula 40%, time of harvest: 20 – 25 September
Picolit 30%, time of harvest: 25 – 26 September
Chardonnay 30%, time of harvest: 3 October
Harvesting: exclusively handpicked grapes, grapes are gathered in wooden crates
The wine is made only in very good qualitative vintages. Each variety is made separately. After the stalking, the grape was refrigerated at 8 ºC. After 48 hours clarification with refrigeration, just the very limpid part of the must is decanted. Then follows the decantion in french barriques, inoculation of the yeasts and fermentation. After the fermentation and the malolactic fermentation, follows 12 months maturation in contact with yeasts with weekly lifting. The wines mature separately in french barriques (medium toasted). Chardonnay in new barriques, Picolit and Rebula in one-year old barriques. After that 6 months maturation in bottle.
Alcohol by volume: 14% vol
Acids: 5,49 g/l
Residual sugar: 2,4 g/l