Rebula Patrick Simčič

With Classic Rebula we tried to do something different than the other Rebula on the market. First, we picked up the grapes when they are medium mature than with the crash machine we separate the grapes from the stalk and we put in the concrete tank for 1-day of cold maceration. After that, we press it and in that juice, we put about 10% of berries of Rebula (you can see the photo on the web) but that one is very mature and we start fermentation at 11-12˙C. That helps to extract all the extra flavours of the grapes. That is why our Rebula is completely different from the others.