Pairs well with: grilled food, grilled fish and steaks
Grape variety: Malvasia and Pinot Noir
Vinification: maceration on the skins for 24 hours, fermentation in stainless steel with indigenous yeasts, malolactic fermentation, ageing: 5 months on lees in stainless steel tanks, no clarification, light filtration.
The wines, which the winemaker calls the fresh range: Malvasia, Tris, Refošk, Bis - are carefully made but not too demanding wines from younger vineyards. They are aged in stainless steel containers for up to seven months on fine lees, which helps to make the wines not quite classically fresh and playful as they lose some of their primary aromas and gain exceptional elegance and full body. For a fresh line, the label uses a white base to convey their freshness, simplicity and elegance.
TERROIR - A COMBINATION OF VARIETIES, SOIL AND CLIMATE
Roughly speaking, the richer the soil, the more vines it can support and the lower the quality of the grapes. The poorer the soil, the deeper the vines take root and the more minerals the vines absorb, which are important for rich wines.
The Istrian soil of our vineyards is a mixture of flysch, composed mainly of marine sediments, siltstone and limestone. This soil composition gives the grapes additional value in minerality. The combination of variety, soil and microclimate, known in Istria by the French as 'terroir', is the well-known combination of Malvasia and Refoscia on limestone soils, which gives the wine its exceptional minerality and the uniqueness of this terroir.