Wine region: Vipava Valley
Variety: 100% chardonnay
Maceration: 5 days
Maturation: 12 months of maturation on fine lees in big oak barell, next 24 months it matures in stainless steel tank. Followed by aging in bottles.
The must starts fermenting in contact with grape skin (maceration) for five days. After the fermentation in a big oak barrel stays on its own lees for a year and it is first put into inox barrel before the next grape harvest. It matures and clears up in a cistern for another two years so that it is bottled after three years without filtration.
About wine: golden-yellow colour and rather dense in the glass. The smell is intensive and fruity with a scent of ripe peach and freshness of an apple. It is buttery and fresh. In the mouth it is nicely creamy at first and then fruity flavours come out, complemented with crunchy minerality and freshness. Aftertaste is long and pleasant.
Recommended dishes: recommended with white meat, shrimps and shells.
Serving temperature: 15 – 16 °C (59 – 61 °F)