Tolovaj Reia


Tax Inclusive 


Wine region: Goriška brda

Vintage: 2017

Variety: 100% sauvignonasse

Maturation: 2 years in used acacia barrels

Maceration: 16 days


SORT: Sauvignonasse

COLOUR: Orange






  • Finger Lakes International Wine Competition 2015 – BRONZE MEDAL 2015

Product description

Boris’s tip: Anything with mushrooms and a bottle of  Tolovaj. Cheers.

The amber color and the multitude of slowly creeping srags around the perimeter of the glass are recognizable signs of wine, which sets new milestones for the perception of sauvignonasse as the flagship of (Brda) organic viticulture and winemaking. The nose is dominated by balsamic notes, among which we recognize some homemade spices and herbs, especially fennel flowers, but all the perceptions of the bouquet are combined into a mighty crescendo, in which individual instruments are subject to the combined effect of magical power. Rich in the mouth, pleasantly bitter and salty, but we do not miss the sweetness and acidity. They may be less pronounced, but they contribute to harmony, to the perfect harmony of all the basic elements, which lasts a long time after we drank the last sip.

Parring with food: Wine for dishes with plenty of flavor, for grilled and roast dishes that need the help of good spices and umami incentives (old ham, parmesan, fermented sauces) to be his equal partner.


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 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.