Teodor Belo Marjan Simčič

Boris’s tip: Great strong white cuve. Take it with beef goulash or pork.

Intensely rich, golden-yellow colour. An elegant fruity wine, with a fragrant hint of dried flowers and buttered toast, combined with a slight note of vanilla. This bland is based on Ribolla, the most traditional grape variety in Brda region – that is why it best reflects the regional terroir. It is quite elegant, rich and creamy, because it is aged in various types of barrels that best suit each individual grape variety. Leaving the wine on the yeast, gives this very mineral wine its character. A long, warm, pleasantly bitter aftertaste is characteristic of a good Ribolla.

Aging: Excellent ageing potential of fifteen years or more.

Vinification: Ribolla: skin contact (maceration) 8 days in 3,000 Litre conical oak barrels (tino).
Sauvignon Vert and Pinot Grigio: skin contact (maceration) 2 days in 2,500 Litre stainless steel tanks.

All fermentations started spontaneuosly.

Softly pressed with pneumatic pressure.
Maturation: separation according to different varieties; Ribolla: 23 months in large oak barrels (tino); Sauvignon Vert and Pinot Grigio: 23 months in 500 Litre oak barrels (tono). The wine is blended before bottling.
Maturation in bottle: at least 2 months.

Pairing with food: Try it with vegetable and poultry (e.g. duck) dishes, or small game; excellent with fish or scampi; risotto or pasta with truffles and medium-aged cheese.