Wine region: Italian Karst
Variety: 100% vitovska
Maceration: 18 days in stone containers
Maturation: oak barrels, together with the yeast for at least another 2 years
The wine is smooth, fresh, spicy and very persistent. In the mouth, we are first fascinated by the beautiful buttery texture, which we attribute to the maturation of the wine on lees. The acids are pronounced and extremely pleasant. They give the wine freshness and juiciness. Tannins are present, but they are gentle. The minerality is also very present, which gives the wine an additional dimension and complexity in the form of salinity. It is a wine that is elegant, but at the same time very complex and shows a masterful cooperation between the winegrower and nature.
Vinification takes place in stone containers. This method of vinification has been used since prehistoric times. With this new way, the winemaker wants to connect the farm with the territory even more and in an unambiguous way, and at the same time evaluate the local stone. Given the fact that it is a product made of natural material made by local artisans, the advantage of this dish is that it maintains a constant temperature. Stonemasons Marko and Kristjan Zidarič made a unique vessel made of five individual pieces of marble, which are placed on top of each other. After harvesting, they are withered and the strawberries are poured into stone containers, where fermentation and maceration take place. The process takes about 18 days, after which the wine is poured into oak barrels, where the wine matures together with the yeast for at least another two years. The advantage of containers is, in addition to neutrality, which affects the aromas, especially maintaining a constant temperature during fermentation.
Paring with food: prosciutto, radicchio with bacon, risotto with radicchio or seafood, grilled veal or pork ribs