The wine is medium deep golden yellow in colour. The aroma is ripe, medium-bodied, pleasantly fragrant and reminiscent of lavender, hay, honey, juicy yellow fruit and rosemary. In the mouth it is dry, the acids are lower, although we notice a hint of bitterness, the texture is very nicely buttery, medium to strong body, mineral, delicious Malvasia.
Pairs well with: cold seafood starters, white fish, shellfish, pasta, risottos, poultry and savoury cheeses.
Grape variety: Malvasia
Vinification: maceration on the skins for 48 hours, fermentation in stainless steel with indigenous yeasts, malolactic fermentation, ageing: 11 months on lees in stainless steel tanks,
Clarification: bentonite, 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. Aged in stainless steel containers, they are left to rest on fine lees for up to seven months, 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.