It is very dry in the mouth, with a hint of tannins and a salty, tasty character full of life.
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Rebula is served chilled to 10-12 ° C, it goes well with seafood and vegetable dishes.
Grapes are desteemed and put in vinificator with skins where the fermentation begins with indigenous yeasts. After 2 weeks of maceration, grapes are then pressed and racked into the barrique barrels.
"Alcohol may be hazardous to health if consumed to excess, the operation of machinery or driving after the consumption of alcohol is not advisable."
"Not for sale to persons under the age of 18 years."