Črna Penina Čotar

The color is deep ruby, there are almost no bubbles. The bouquet is quite accentuated, tertiary. It smells of black fruit, earth, undergrowth, mushrooms. More of a wine than a “sparkling” bouquet. In the mouth, the wine is dry, the acids are higher, the body is lighter, with quite a bit of tannins and a more intense blackberry flavor. In fact, it is most reminiscent of Karst red wine with bubbles.

Paring with food: the traditional combination of Teran is Karst prosciutto, but it also goes well with grilled pork ribs, sausages, roast veal and venison.

From the grapes to the bottling of the wine, we gradually move from floor to floor deeper and deeper into the cellar. The length of the maceration (contact of the mash with the strawberry skins) depends on the year and the judgment of the winemaker. Alcoholic fermentation takes place in an underground wine cellar in 200 to 2000 liter barrels. It is spontaneous, without the addition of selected yeasts. Without added sulfur, the wine is on the lees until the first flow.

The wines are matured in already wrapped oak barrels of various sizes, white for at least two years, red for four to five years. We do not filter wines. Sediment that may appear in the bottle as a result is not considered a defect.