Wine region: Vipava Valley
Variety: 100% ribolla gialla
Maceration: grapes together with skins was fermented in open vats at an unregulated temperature and without selected yeast being added
Maturation: 7 months in stainless steel containers
Boris’s tip: Full body white wine from steeltank. Long aftertaste. Drink it with stronger food – lobsters in tomato sauce.
After the harvest of perfectly healthy and ripe grapes at the end of September, fermentation followed, which took place for a short time together with strawberry skins in open barrels, without the addition of selected yeasts and without temperature control. Stainless steel containers have matured by April.
The intense color of Rebula is a reflection of the very low yield per hectare in the vineyards, the prolonged maceration and the way the wine matures. It has a completely different taste than 21st century wines. They wanted to revive the classic and at the same time the only way of wine production that gives it vital strength.
It is medium golden yellow in color. Mature, with an oily texture, tender, with a long decline.
The recommended serving temperature is 13-14 ° C
Food paring: seafood – fish, crabs, shellfish.