Malvazija 2006
VINTAGE: 2006
SORT: 100% ISTRIAN MALVAZIJA
VINEYARD: POLJANE (280m height above sea level), Izola (30m height above sea level)
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 25 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 2 kg/vine
VINE YIELD: cca 60 HL/Ha
HARVESTING: manual with additional grape selection at selection table
VINTAGE TIME: Semptember 2006
HARVESTING TECHNOLOGY: Perfect grapes of golden Istrian Malvazija are first macerated for 24 hours at 10°C. The first run is then poured into clean stainless steel cisterns. The wine is fermented at low temperatures. After the fermentation, about 15% of the wine is poured into new French barrique barrels, resting for 6 months on fine lees (sur lie). With regular battonage (sediment consisting mostly of died away yeast), the fullness of taste is achieved, whereas the wooden barrel intensifies the complexity of the smell and taste. In the final process the wine from the barrels and the wine from the tanks is once again combined in the optimal proportion (coupage).
FILTRATION: yes; prior to bottling
BOTTLING: July 07
NO. OF BOTTLES: 7000 of 0,75 bottles
ALCOHOL CONTENT: 12,8% vol
RESIDUAL SUGAR: 3,7 g/L
ACID: 6,45 g/L (wine acid)
PH: 3,27
RECOMMENDED SERVING TEMPERATURE: 10-12°C
AGING POTENTIAL: 3 years (enologist Claude Gros, Narbonne)
COLOUR: soft yellow with green tints indicating freshness (enologist Claude Gros, Narbonne).
NOSE: A basket of exotic fruits, pineapple, passion fruit, mango. With turning of the glas also the aromas of the citrus fruits, tangerines and lemons appear.
PALATE: In the mouth a sweet fullness and freshness with surprisingly long aftertaste can be felt. The taste of tangerines and lemons, leaving behind the peach and a fragrance of acacia flowers, one of the main features of Istrian Malvazija.
Malvazija Santomas 2006 & FOOD: Light Mediterranean dishes. Sea and freshwater fish, arthropods (crawfish, lobsters, crabs) and molluscs (shells, squids, octopuses). Vegetable risottos, variuous lasagnas (spinach...), fish carpaccio (tuna fish, seabass), pasta. White meat (chicken, turkey) with light vegetable sauces (asparagus, zucchini...).
VINTAGE: 2006
SORT: 100% ISTRIAN MALVAZIJA
VINEYARD: POLJANE (280m height above sea level), Izola (30m height above sea level)
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 25 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 2 kg/vine
VINE YIELD: cca 60 HL/Ha
HARVESTING: manual with additional grape selection at selection table
VINTAGE TIME: Semptember 2006
HARVESTING TECHNOLOGY: Perfect grapes of golden Istrian Malvazija are first macerated for 24 hours at 10°C. The first run is then poured into clean stainless steel cisterns. The wine is fermented at low temperatures. After the fermentation, about 15% of the wine is poured into new French barrique barrels, resting for 6 months on fine lees (sur lie). With regular battonage (sediment consisting mostly of died away yeast), the fullness of taste is achieved, whereas the wooden barrel intensifies the complexity of the smell and taste. In the final process the wine from the barrels and the wine from the tanks is once again combined in the optimal proportion (coupage).
FILTRATION: yes; prior to bottling
BOTTLING: July 07
NO. OF BOTTLES: 7000 of 0,75 bottles
ALCOHOL CONTENT: 12,8% vol
RESIDUAL SUGAR: 3,7 g/L
ACID: 6,45 g/L (wine acid)
PH: 3,27
RECOMMENDED SERVING TEMPERATURE: 10-12°C
AGING POTENTIAL: 3 years (enologist Claude Gros, Narbonne)
COLOUR: soft yellow with green tints indicating freshness (enologist Claude Gros, Narbonne).
NOSE: A basket of exotic fruits, pineapple, passion fruit, mango. With turning of the glas also the aromas of the citrus fruits, tangerines and lemons appear.
PALATE: In the mouth a sweet fullness and freshness with surprisingly long aftertaste can be felt. The taste of tangerines and lemons, leaving behind the peach and a fragrance of acacia flowers, one of the main features of Istrian Malvazija.
Malvazija Santomas 2006 & FOOD: Light Mediterranean dishes. Sea and freshwater fish, arthropods (crawfish, lobsters, crabs) and molluscs (shells, squids, octopuses). Vegetable risottos, variuous lasagnas (spinach...), fish carpaccio (tuna fish, seabass), pasta. White meat (chicken, turkey) with light vegetable sauces (asparagus, zucchini...).