Refosco Antonius 2003
VINTAGE: 2003
SORT: 100% REFOSCO
VINEYARD: SERGAŠI (200m above sea level)
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 50 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 1 - 2 kg/vine
VINE YIELD: cca 40 HL/Ha
HARVESTING: manual
VINTAGE TIME: October 2003
HARVESTING TECHNOLOGY: With extremely low loads the grapes have ripened optimally to produce a truly great wine, fermented traditionally in wooden fermentation container with standard manual punching the cap. Prolonged 40 day maceration enabled a perfect extraction of components from skins and seeds. In virgin filled french barrique oak barrels (225 L) the wine matured on yeast for another 24 months with the malolactic fermentation.
FILTRATION: Unfiltered.
BOTTLING: March 06
NO. OF BOTTLES: 2600 0,75 bottles
ALCOHOL CONTENT: 13,25% vol
RESIDUAL SUGAR: 2 g/L
ACID: 6,2 g/L (wine acid)
PH: 3,35
RECOMMENDED SERVING TEMPERATURE: Room temperature (18 - 20°C). The wine should be Requires decanting.
AGING POTENTIAL: 10 years (enologist Claude Gros, Narbonne)
COLOUR: deep ruby red with blue tints, indicating the wine is still quite young (enologist Claude Gros, Narbonne)
NOSE: The fragrances are rich; overripe plum, blackberry, aromatic plants, the fragrances of roast meat and black tobacco can be felt (enologist Claude Gros, Narbonne).
PALATE: Full body with harmonic soft tannines. Prevailing roast and sharp aromas combined with fruits. The structure is very deep with exceptionally long aftertaste (enologist Claude Gros, Narbonne).
Refošk Antonius 2003 & FOOD: red meat dishes, venison, aromatic mushroom (boletus, chanterelle), smoked meat, cheese as well as mouldy cheese.
Some suggestions:
VINTAGE: 2003
SORT: 100% REFOSCO
VINEYARD: SERGAŠI (200m above sea level)
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 50 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 1 - 2 kg/vine
VINE YIELD: cca 40 HL/Ha
HARVESTING: manual
VINTAGE TIME: October 2003
HARVESTING TECHNOLOGY: With extremely low loads the grapes have ripened optimally to produce a truly great wine, fermented traditionally in wooden fermentation container with standard manual punching the cap. Prolonged 40 day maceration enabled a perfect extraction of components from skins and seeds. In virgin filled french barrique oak barrels (225 L) the wine matured on yeast for another 24 months with the malolactic fermentation.
FILTRATION: Unfiltered.
BOTTLING: March 06
NO. OF BOTTLES: 2600 0,75 bottles
ALCOHOL CONTENT: 13,25% vol
RESIDUAL SUGAR: 2 g/L
ACID: 6,2 g/L (wine acid)
PH: 3,35
RECOMMENDED SERVING TEMPERATURE: Room temperature (18 - 20°C). The wine should be Requires decanting.
AGING POTENTIAL: 10 years (enologist Claude Gros, Narbonne)
COLOUR: deep ruby red with blue tints, indicating the wine is still quite young (enologist Claude Gros, Narbonne)
NOSE: The fragrances are rich; overripe plum, blackberry, aromatic plants, the fragrances of roast meat and black tobacco can be felt (enologist Claude Gros, Narbonne).
PALATE: Full body with harmonic soft tannines. Prevailing roast and sharp aromas combined with fruits. The structure is very deep with exceptionally long aftertaste (enologist Claude Gros, Narbonne).
Refošk Antonius 2003 & FOOD: red meat dishes, venison, aromatic mushroom (boletus, chanterelle), smoked meat, cheese as well as mouldy cheese.
Some suggestions:
- Lamb with aromatic plants
- Deer fillet in dark chocolate sauce
- Florentine stake (with pepper or truffles)
- Bread roll with home-made zaseka (= minced lard) or pancetta
- Meat specialties from Prekmurje
- Home-made sausages, black pudding and grilled
- Buckwheat dishes with mushrooms, tubers and cheese (buckwheat porridge with boletus, hard-boiled corn mush with gorgonzola)