Vine variety: 100% Vitovska
Production area: the Karst region
Soil: limestone plateau covered with iron-rich red soil
Average age of vines: 18 years
Plant spacing: Guyot – 9,800 vines per hectare – the Simonit method
Yield: 3,000 kilograms per hectare
Vinification method: The grapes are hand-picked at the end of September and stored in crates; after de-stemming the grapes ferment in steel barrels on wild yeasts at constant cellar temperature; they then macerate on the skins for up to 20 days, although the length of the process varies each year. Fining on the yeasts takes from 12 to 18 months; during this time some physical processes take place, namely malolactic fermentation and stabilisation. The wine is bottled after three years without filtration. Depending on its natural evolution, our wine may undergo partial ageing in old Slavonian oak barrique barrels. Two years later the wine is bottled without filtration. Fining in the bottle takes another year.
Tasting notes: intense yellow, almost golden colour; a rich and intense bouquet with hints of dried hay and camomile, acacia honey and white-fleshed fruit. Full-bodied and rounded on the palate, rich in aromas with strong mineral notes.
Serving temperature: 17°C
Best served with: wild asparagus risotto from San Michele del Carso, stinging nettles risotto, herbs omelette, vegetable soups, such as the traditional jota, and lightly spiced first courses, including seafood dishes.