Wine region: Vipava Valley
Variety: 100% pinot noir
Maceration: 10-12 days in stainless steel tank
Maturation: 14 months French oak barrique barrels
Excitingly fruity varietal, robust. Elegant after 2 – 3 years.
Matured, typical of longer maturation. Red wine of matured aromas of ripe red fruit (medium ripe bramble, elderberry, ripe sour cherry, blackberry). Smoky and with hits of soil on the nose. With slight astringency on the lips which completes the wine and animates the drinker.
The wine is matured, drinkable now but also suitable for some aging 6 – 10 years.
The wine is a combination of two different vineyard positions and age combined by six different clones: R4, R9. R18, R20, 115, 777. All the vines are very low yielded. Grapes are rich, well matured. The two yields complete each other thus diminishing the vintage moment.
Before maceration a part of the must (10 – 20 %) is taken away (saigne) to concentrate colour and tannins. 10 – 12 days of maceration in stainless steel tank with 10 % whole grape, one delestage (racking the whole liquid for 12 hours). The wine is aged for 14 months in French Louis Latour oak barrique barrels. Controlled malolactic fermentation and 6 months of active batonaging.
Paring with food: Because of its richness recommended to all kinds of red meat, venison and spicy dishes.