The grapes are harvested before sunrise during the third week of August. Dry ice is used to cool the grapes during transportation to the winery to maintain the subtle aromas in these grapes. A long and cool fermentation is carried out at a temperature of 16˚C, allowing for greatest varietal expression.This wine has an outstanding pale yellow colour. On the nose its intense aromas comprises of a mixture between tropical fruit and ripe apple. In the mouth it is very fresh with a good balance between acidity and fruit. The lengthy mouth-watering finish is marked by peach.
Deep ambra yellow colour. The nose is very complex and rich. Aromas of dried flowers, herbs, mature and dried fruits, honey, and a balsamic touch. Strong tanic structure shows it is a vine for ageing. Rich full-bodied, mineral and elegant wine.Hand harvest of biodynamic cultivated grapes with selection of clusters in the vinyard. Forty-five days skin contact maceration of crushed grapes. Spontaneous fermentation with natural yeast present on the grapes. Malolactic fermentation. Pressing and two year maturation of the wine in traditional old oak barrels. Bottling without filtration with minimal addition of sulphur.
Of medium intensity, citruses on front. Followed by dry fruits and herbs, remembering us on odour of camomile blossoms and salvia. Zelen is medium bodied wine, with vivid acidity and harmonious instead. Taste remain genuine and lasts longer. Nice minerality. Zelen is autochthonous white variety from Vipavska Dolina, grows especially on the slopes of the southern hills. Because it is very sensible on summer drought, farmers plant it on the lower sights, where more humidity and more fertile soil. Zelen ripens late, gaining lower sugar content. After picking, short cold maceration has been performed, in order to increase its aromatic potential. After gentle pressing and sedimentation, spontaneous fermentation and malolactic fermentation was allowed. Wine was maturating for 6 mounths on indigenous lees before bottling.
The grapes are picked once they are completely mature in order to develop their phenol content to the full. The grapes are normally picked in the second half of August.The grapes are pressed gently in order to optimise the white wine making process. Slow fermentation takes place in stainless steel tanks using selected yeasts.
A unique classic, unique style and purity.In the mouth it is balanced, rounded and full of flavor, with notes of ripe plum and nectarine fruit. The finish is long, with a nice match between chardonnay and a characteristic note of ripe yellow rebula.
A wine is intense ruby colour with purple hints. Dry in the mouth, with a moderate amount of acid, lower tannins that are nicely ripe. Very beautiful young merlot!Merlot grapes are hand picked, de stemmed in the cellar and left to macerate for 8 days - first two days at 10°C to obtain or preserve maximum level of fruitiness that is typical for Merlot. The wine is pressed and racked into stainless steel tanks for the final stage of fermentation, followed by biological deacidification that gives the wine softness and elegance. Wine is bottled in the summer of the year after harvest.
A generous texture, which unexpectedly combines fruitness and fresh notes with maturity. A refined wine, which acts rich, structural and long-lasting in mouth. Complex and modern, yet a very classic wine.
An alcoholic beverage can only be called tequila if it contains at least 51 percent agave and is produced in a special region of Mexico (Jalisco). Usually tequila is used alone or as an ingredient in cocktails, e.g. margarito. It is traditionally enjoyed with lemon and salt, and new trends dictate drinking tequila with cinnamon and orange.Olmeca also differs from other tequilas in the production process. For Olmeca, agave eliminates the core, which means less tequila, but a sweeter taste. While Olmeca uses naturally grown yeast, others use industrial yeast.
Ratings and comments
Beli pinot arhiva 1983
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