Refosco Antonius Sergaše 2004
VINTAGE: 2004
SORT: 100% REFOSCO
VINEYARD: SERGAŠE (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 2004
HARVESTING TECHNOLOGY: The grapes of our best land fermented together with the juice at the temperatures of 25 to 28°C. After the fermentation prolonged maceration followed (about 30 days) and the wine was poured into new French barrique oak barrels * to mature for the next 24 months. Malolactic fermenation followed. Due to its GREAT structure sulphur additives are minimal.
FILTRATION: Unfiltered.
BOTTLING: March 07
NO. OF BOTTLES: 5000 of 0,75 bottles
ALCOHOL CONTENT: 14% vol
RESIDUAL SUGAR: 2,3 g/L
ACID: 6,2 g/L (wine acid)
PH: 3,43
RECOMMENDED SERVING TEMPERATURE: Room temperature (18 - 20°C). Requires decanting.
AGING POTENTIAL: 15 years (enologist Claude Gros, Narbonne)
COLOUR: deep ruby red (enologist Claude Gros, Narbonne).
PALATE: The blackberry, raspberry and slight breath of black pepper, a touch of smoke in combination with vanilla and mocha can be felt (enologist Claude Gros, Narbonne).
TASTE: The wine has a full body; good harmony of alchohol, acid and mature tannines. A lot of fruit aroma mixed with balsamic fragrance. A touch of roasted almonds and mocha. (enologist Claude Gros, Narbonne).
Refosco Antonius Sergaše 2004 & FOOD: Red meat dishes with supplements (aromatic plants, truffles). Venison, beef, lamb, veal, pork and dark poultry (duck, guinea fowl, goose) with bread dumplings, rolls, baked potatoes, pies, aromatic rice... Smoked meat, aromatic pâté (poultry and others), mouldy cheese, other cheeses (parmiggiano, zbrinc), goat cheese as well as cheeses with herbs, nuts and pepper. Pasta with strong red or cream (cheese) sauces, potatoe pies with meat, ravioli with red meat (prosciutto), aromatic trumes or gorgonzola.
NOTE: Award in San Francisco International Wine Competition: Bronze Medal (2007)
http://www.sfwinecomp.com/pdf_07/07_results_winery.pdf
VINTAGE: 2004
SORT: 100% REFOSCO
VINEYARD: SERGAŠE (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 2004
HARVESTING TECHNOLOGY: The grapes of our best land fermented together with the juice at the temperatures of 25 to 28°C. After the fermentation prolonged maceration followed (about 30 days) and the wine was poured into new French barrique oak barrels * to mature for the next 24 months. Malolactic fermenation followed. Due to its GREAT structure sulphur additives are minimal.
FILTRATION: Unfiltered.
BOTTLING: March 07
NO. OF BOTTLES: 5000 of 0,75 bottles
ALCOHOL CONTENT: 14% vol
RESIDUAL SUGAR: 2,3 g/L
ACID: 6,2 g/L (wine acid)
PH: 3,43
RECOMMENDED SERVING TEMPERATURE: Room temperature (18 - 20°C). Requires decanting.
AGING POTENTIAL: 15 years (enologist Claude Gros, Narbonne)
COLOUR: deep ruby red (enologist Claude Gros, Narbonne).
PALATE: The blackberry, raspberry and slight breath of black pepper, a touch of smoke in combination with vanilla and mocha can be felt (enologist Claude Gros, Narbonne).
TASTE: The wine has a full body; good harmony of alchohol, acid and mature tannines. A lot of fruit aroma mixed with balsamic fragrance. A touch of roasted almonds and mocha. (enologist Claude Gros, Narbonne).
Refosco Antonius Sergaše 2004 & FOOD: Red meat dishes with supplements (aromatic plants, truffles). Venison, beef, lamb, veal, pork and dark poultry (duck, guinea fowl, goose) with bread dumplings, rolls, baked potatoes, pies, aromatic rice... Smoked meat, aromatic pâté (poultry and others), mouldy cheese, other cheeses (parmiggiano, zbrinc), goat cheese as well as cheeses with herbs, nuts and pepper. Pasta with strong red or cream (cheese) sauces, potatoe pies with meat, ravioli with red meat (prosciutto), aromatic trumes or gorgonzola.
NOTE: Award in San Francisco International Wine Competition: Bronze Medal (2007)
http://www.sfwinecomp.com/pdf_07/07_results_winery.pdf