Refošk Antonius Sergaše 2005
VINTAGE: 2005
VARIETY: 100% REFOŠK
VINEYARD: SERGAŠE (200 m above sea level)
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AGE OF VINEYARD: 50 years
PLANTATION DENSITY: 4000 plants/Ha
GRAPE YIELD: 1 - 2 kg/plant
VINE YIELD: cca 40 HL/ Ha
HARVESTING: manual with additional selection at selection table
VINTAGE TIME: October 2005
VINIFICATION: Grapes from our vineyard Sergaši fermented together with grape juice at temperatute from 25 and 28°C. Prolonged - 30 day maceration. The wine was then poured into new French barrique oak barrels to mature for the next 24 months. Malolactic fermentation followed. Due to its great structure sulphur additives are minimal.
FILTRATION: Unfiltered.
BOTTLING: June 08
NO. OF BOTTLES: 5000 of 0,75 bottles
ALCOHOL CONTENT: 14% vol
RESIDUAL SUGAR: 1,8 g/L
ACIDITY: 6,2 g/L (wine acidity)
PH: 3,56
RECOMMENDED SERVING TEMPERATURE: Room temperature (18 - 20°C). Requires decanting.
AGING POTENTIAL: 15 years and more (enologist Claude Gros, Narbonne)
COLOR: deep rubin red, clear (enologist Claude Gros, Narbonne).
NOSE: The blackberry, raspberry and slight breath of cocoa. Background also aroma on roast meat. (enologist Claude Gros, Narbonne).
PALATE: the wine has a full body; good harmony of alchohol, acidity and mature tannines. A lot of fruit aroma , black pepper, plums and mocha Long after taste on ginger bread (enologist Claude Gros, Narbonne).
Refošk Antonius Sergaše 2005 & 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.
VINTAGE: 2005
VARIETY: 100% REFOŠK
VINEYARD: SERGAŠE (200 m above sea level)
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AGE OF VINEYARD: 50 years
PLANTATION DENSITY: 4000 plants/Ha
GRAPE YIELD: 1 - 2 kg/plant
VINE YIELD: cca 40 HL/ Ha
HARVESTING: manual with additional selection at selection table
VINTAGE TIME: October 2005
VINIFICATION: Grapes from our vineyard Sergaši fermented together with grape juice at temperatute from 25 and 28°C. Prolonged - 30 day maceration. The wine was then poured into new French barrique oak barrels to mature for the next 24 months. Malolactic fermentation followed. Due to its great structure sulphur additives are minimal.
FILTRATION: Unfiltered.
BOTTLING: June 08
NO. OF BOTTLES: 5000 of 0,75 bottles
ALCOHOL CONTENT: 14% vol
RESIDUAL SUGAR: 1,8 g/L
ACIDITY: 6,2 g/L (wine acidity)
PH: 3,56
RECOMMENDED SERVING TEMPERATURE: Room temperature (18 - 20°C). Requires decanting.
AGING POTENTIAL: 15 years and more (enologist Claude Gros, Narbonne)
COLOR: deep rubin red, clear (enologist Claude Gros, Narbonne).
NOSE: The blackberry, raspberry and slight breath of cocoa. Background also aroma on roast meat. (enologist Claude Gros, Narbonne).
PALATE: the wine has a full body; good harmony of alchohol, acidity and mature tannines. A lot of fruit aroma , black pepper, plums and mocha Long after taste on ginger bread (enologist Claude Gros, Narbonne).
Refošk Antonius Sergaše 2005 & 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.