Sauvignon Šumenjak

Boris’s tip: Just enjoy great aromas and taste.

Overripe grapes were macerated overnight in tubs. After pressing, the wine is poured into wooden barrels, where it is cellared on fine lees until bottling. The freshness on the palate pleasantly complements the fullness and complexity of the wine. We detect a mineral note in the departure. Sauvignon is a yellow wine with golden hues and intense aromas on the nose. The freshness of the taste pleasantly complements the fullness and complexity of the wine.

Pairing with food: White meat, Seafood risottos, Poultry, Fish, Pasta, Vegetable risottos, Aperitif.

ORANGE WINE

Orange wine, also known as skin-contact white wine, skin-fermented white wine, or amber wine, is a type of wine made from white wine grapes where the grape skins are not removed, as in typical white wine production, and stay in contact with the juice for days or even months. This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain colour pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture.

MACERATION

Maceration is the winemaking process where tannins coloring agents and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice is clear-grayish in color.