1 BOTTLE X 75cl. 

12% vol.

Reclaiming an old vineyard belonging to my grandfather Roman, I decided to make my dream come true in the

Goriška Brda area of ​​Slovenia. The grapes are the classics of our region: Ribolla Gialla,

Tocai Friulano, and Malvasia Istriana. Naturally, following the concept of Wine-Territory, this wine

could only be called BRDA, the western Slovenian denomination that translates into

Collio in Italian. The area is entirely hilly, with characteristic Ponka or Opoka soil. Since

I have always loved wines made with spontaneous maceration and have been experimenting with this innovative

winemaking technique for years, Brda is the fruit of this labor.

The grapes are rigorously hand-picked and left to macerate and ferment in 7hl oak barrels

without any temperature control and without the addition of selected yeasts.

The whole grape mass macerates for a week (without destemming or pressing). Once fermentation is complete,

the grapes are pressed. Aging in oak barrels continues for two years, where the wine stabilizes

naturally and is then bottled without filtration.

Varieties: Predominantly Ribolla Gialla, Tocai Friulano, Malvasia Istriana

Region: Brda, Slovenia

Exposure: Terraced vineyards with south-southwest exposure

Soil: Marl and sandstone - Flysh; Medana 1st class, Kozlink Hills - ZGP Goriška Brda

Vinification: One week of maceration in large oak barrels, no temperature control

, indigenous yeasts, unfiltered.

Agriculture: Organic and biodynamic, permaculture

Training: Guyot, Cappuccina with 5,000 vines per hectare;

Aging: 2 years in 7hl barrels (oak, acacia, chestnut, ash)

Total sulfur dioxide: less than 30 mg/l

Expected shelf life: 10-20 years

Serving temperature: 16°C

Bottles produced: approximately 5,000/year