Wine region: Slovenian Istria
Variety: 100% malvasia istriana
Maceration: 15 days with out press, inox (stainless steel), indigenous yeasts
Maturation: total 30 months in 500 liter oak barrels; 6 months in 200 liter barrels; the first 12 months on the lees in oak barrels
The wine is a deep amber color. The bouquet is ripe, smelling of vanilla, honey, white flowers, raisins and wood. Very special.
In the mouth, the wine is dry, strong-bodied, of lower acids, intense in taste, salty, tasty, harmonious, strong and warm. Style takes precedence over variety. If you are for something louder, this Malvasia will be just right. Nicely made, in very good shape.
The wines from the Cru line are rich in color, extremely elegant and express a characteristic recognizable mineral note. These are more complex wines made from specially selected best grapes from older vineyards, where vine growth has slowed down years ago. The vine, which we have grown over the years to penetrate deeper with its root system, and with the organic matter of poor soils draws only minerals that provide its grapes with consistently high quality. The grapes are selected by hand at the moment of complete phenolic maturity.
Careful processing, maceration, slight long-term pressing, natural spontaneous fermentation without added selected yeasts in wooden barrels, low-lactic fermentation and varying lengths of maturation in different sized, exclusively wooden containers, give the wines a distinctive stamp. These wines are rich in color, intense, elegant and express a characteristic mineral note. These unfiltered wines are also extremely long. Wines with the CRU label are offered on the market only at the best vintages, after four to six years of maturation.
Parring with food: It goes well with poultry, fish, grilled fish, octopus under baking, also with meat dishes, rich cheeses.
Aging potential: The wine already shows its rich aroma and elegance. By maturing in the bottle, however, it will only gain in softness and elegance over time. Therefore, properly fed, it can be left to age for up to fifteen years.