POVH REBULA ORANGE
Bitter but fresh
The taste of the wine is something special, because unlike ordinary (unmacerated) rebula, orange wine uses the process of longer (14 days) temperature-controlled maceration. Maceration means the contact of the must with the strawberry skin, seeds and strawberry meat for a certain period of time. During this time, fermentation takes place at a controlled temperature at the same time. The taste of the wine is somewhat astringent, as the wine develops a high content of tannins during the maceration process, and at the same time the freshness and liveliness of the wine, which is characteristic of the Rebula variety, is very noticeable. Vinification: For the orange wine, we use the ribula variety, which belongs to the middle late varieties. In doing so, we are very careful to achieve the appropriate ripeness of the grapes, as we want the highest possible alcohol level, which acts as a natural protector of wine. Precisely because of this, the residual sugar level is very low, as we want the sugar to be converted into alcohol. The rebula intended for orange wine is harvested in October. The grapes are picked in the early morning hours when the temperature is still low and immediately brought to the cellar for further processing. Once the grapes are brought to the cellar, the process of separating the strawberries from the stalks is followed using a stalker and pumping the grape mash into a tub, where maceration and fermentation will take place for the next 14 days. After maceration, the grape mash is pressed in a press and the young wine is poured into new acacia barrels, where the wine will mature for the next 12 months and give the wine a very special, slightly bitter taste with a high tannin content, reminiscent of almonds.
I highly recommended, very good wine...
Very good a trendy wine with excellent taste