Made from selected best grapes from vineyards on terraces. In our vineyards bring out its potential with specific soils, locations and microclimate, making it into a smooth and structural wine a great deal of colour and flavours.

Grape variety: Merlot
Wine growing region: Brda Slovenia and DOC Collio Goriziano Italy
Soil: flysch of Eocene origin (marl and sandstone), the soil is rich in minerals.
Vineyard orientation: S, SW
Altitude: 170 m
Vine training: single Guyot
Grape harvest: Second half of September. Hand harvesting at full ripeness, selected grapes. Gentle handling of grapes and must.
Maceration: 14 days on the skins in stainless steel tanks. Fermentation is completed in stainless steel tanks.
Maturation: natural maturing in oak barrels for one year.
Sugar level: dry
Wine is not filtered.
Bottle and packaging: Bordolese MED 0,75 l/cardboard box of 12 bottles
Serving temperature: 18 °C
We recommend opening the bottle about one hour prior to tasting the wine. The aroma is fully developed through the process of decanting.
Description: Ruby red with darker tones. The bouquet is intense. Dark red fruits, plums and chocolate on the palate with fine spices. A refined and complex taste. Harmonious full-bodied wine with pleasant acidity and tannins. Lingering aftertaste.

Food pairing
Strong appetizers: fried vegetables, dumplings with savoury sauce
Red meat: Florentine steak
Game meat: ravioli stuffed with venison, deer goulash
Cheeses: mature cheeses 

Merlot with the maturing capability of 10 years or more, in bottles. Over the years of ageing, the rich structure and harmony of aromas gain in complexity, elegance and bouquet. The wine stays fresh, fullness of taste and vitality thanks to the micro-terroir and the natural production method.


vino forum 2016emozioni dal mondo 2016 

Red wine. Dry wine.

Soil: flysch of Eocene origin (marl and sandstone).  Select locations and grapes - micro terroir. 
Maceration: 14 days on the skins in stainless steel tanks at a controlled temperature. Fermentation is completed in stainless steel tanks.
Maturation: 2 years in oak barrels.

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