Orange rebula can be described as very intense, complex wine accompanied by typical strong aroma of figs. As it matures in acacia barrels, the wine develops a nice aroma of dried fruit and spices.
Vinification: We use rebula, one of the middle late varieties, for orange wine. In doing so, we are very careful to achieve the appropriate ripeness of the grapes, as we want the highest possible alcohol level, which acts as a natural protector of wine. Precisely because of this, the level of residual sugar is very low, as we want the sugar to be converted into alcohol. The rebula intended for orange wine is harvested in October. The grapes are harvested early in the morning, when the temperature is still low, and immediately brought to the cellar for further processing. Once the grapes are brought to the cellar, the process of separating the strawberries from the stalks starts, using a stalker and pumping the grape mash into a tub, where maceration and fermentation will take place for the next 14 days. After maceration, the grape mash is pressed in a press, and the young wine is poured into new acacia barrels, where the wine will mature for the next 12 months. This gives the wine a very special, slightly bitter taste with a high tannin content, reminiscent of almonds.
Color: intensively yellow with orange shades.
Aroma: intensive aroma of figs.
Food: hard cheese, white polenta, red meat.
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