Cabernet SauvignonCabernet Sauvignon 2017
Wine region VIPAVA VALLEY Quality wine PSR Dry I 12,5 % vol. Contains sulfide I Manually harvested I 0,75 L Semi-bodied red wine with low tannins and noticeable acid because of its freshness. Aroma is overtaking the body. Wine with high aging potential.
Vinification: Grapes are picked in October. Fermentation is held at room temperature, approximately at 18 degrees Celsius. Consequently, the aroma is well preserved. After fermentation the grapes are pressed and the wine is aged for three months in stainless steel tanks. After three months 30 % of the wine is put in »barrique« for five months,then put back together and bottled.
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MerlotMerlot 2018
Wine region VIPAVA VALLEY Quality wine PSR Dry I 13,0 % vol. Contains sulfide I Manually harvested I 0,75 L Red wine with round taste and aromas of black fruits. It is semi-bodied but with fresh aromas and tannic taste not to aggressive. Wine is appropriate for continued aging.
Vinification: Grapes are picked when fully matured, then separated from grape stalk and put into stainless steel containers. The fermentation lasts a week under room temperature. After the fermentation the wine rests for three months in stainless steel tanks. After that 40 % of the wine is put into barrique for 4 months. The wine is then mixed back together and bottled.
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