Tris is a variety of three wines - Pinot Noir, Malvasia and Sauvignon. A beautiful, harmonious wine with a moderate body and a golden colour. The aroma is intense, with white flowers. It develops nicely in the mouth. It has characteristic rich and lively mineral notes. Very charming with an extremely fine texture.
Pairs well with: fried meat, vegetable or seafood dishes, salads, pasta, risottos, white fish, gnocchi, with lighter oriental dishes such as spicy prawns or crispy roast duck with spices, on its own as an aperitif
Grape variety: Pinot Noir, Malvasia and Sauvignon
Vinification: maceration on skins for 48 hours, fermentation in stainless steel with indigenous yeasts, malolactic fermentation, ageing: 6 months on lees in stainless steel tanks, clarification: bentonite, light filtration.
The wines, which the winemaker calls the fresh range of wines: 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.