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Rebula is a great food wine. Acidity and saline bitterness are perfect palate cleansers. It works well with most seafood and lime based white meat.
Vinification: Late harvest, hand picked, short vine-to-fermentation times (max. 2h). The grapes are destemmed by hand and placed in new oak barrels with custom caps. Fermentation begins in the berries themselves, which gradually release the wine. After 8 months of maturing, at full moon, the wine is gravity racked into bottles, no added sulphur, no filtration, no pressing. This is as close as it gets to the wine ancient man found in nature.
(SO2) total: Bellow 11 mg
Preparation: Matured 8 months in customized 220 liter French oak barrels. Bottle age 6 months in 0.75 l bottles.
After the grapes are broug to the cellar, they are desteamed amd then we fill our customised barrique barrels (with larger-25cm wide inox opening) with them. The fermentation starts spontaneously, during which we crash the fermentation hat. In this process, because of the net that we instal in the upper part of the barrel, the grape presses itself. After the fermentation, when the lees and skins start to make a sediment, we start doing batonage with batonage inox stick. We say that we observe because during this time we don't do any big movement with Lunar, so basically we are observing with batonage.
Notes of wood ageing are present, as is a refined spicy woody note, hinting at incense and fine herbs. On the palate the wine is dry, elegant, bitterish (the grape skins disintegrated and remained in the wine) and youthful. Grape notes on the nose are overcome by a fine note of wood. Plenty of character and a fine, long aftertaste. An extraordinary wine.
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