Črno Čotar

Boris’s tip: Our local wine from terra rossa from Karst region. Beautiful red wine that locals don’t drink it without prosciutto.

Deep ruby ​​color with purple hues characteristic of Teran. Terra rossa – red soil from the Karst – adds color to the wine. The intense aroma is reminiscent of fresh fruits: cherries, blueberries as well as violets. The exceptional freshness of the wine is intertwined in his mouth with the warm and slightly tannic aftertaste of his body.

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.

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.