Rose CasmeRe 2008
VINTAGE: 2008
SORT: 50% Refosco, 25% Merlot, 25% Cabernet sauvignon
VINEYARD: DOBRAVE, IZOLA, SERGAŠI
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 10 – 50 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 2 kg/vine
VINE YIELD: cca 60 HL/ Ha
HARVESTING: manual with additional selection at the selection table
VINTAGE TIME: September 2008
HARVESTING TECHNOLOGY: SANTOMAS Rose CasmeRe is carefully blended of refosco, merlot and cabernet sauvignon. After mechanically removing the stems, perfectly healthy and fully ripe grapes of vintage 2008 were additionaly manually selected. A few hours of maceration in lying rototanks followed, with the clean free run being afterwards separated from skins (saignee method) and followed by fermentation with selected yeast at 16°C. The wine was bottled before spring thus preserving its young freshness.
FILTRATION: yes; prior to bottling
BOTTLING: February 2009
NO. OF BOTTLES: 2000 of 0,75 bottles
ALCHOHOL CONTENT: 13,5% vol
RESIDUAL SUGAR: 4,2 g/L
ACID: 5,6 g/L (wine acid)
PH: 3,34
RECOMMENDED SERVING TEMPERATURE: 10-12°C
AGING POTENTIAL: 3 years (enologist Claude Gros, Narbonne)
COLOUR: The wine is alluring light rose, medium intense, with slightly violet thin verge, quite thick. The story of the superior production lies within tiny, almost invisible and fine bubbles, never losing the desired freshness of new wine. (sommelier Igor Jakomin, Slovenian Istria)
NOSE: Clean, of excellent quality, medium intense and permanent, prevailing fruity fragrances. Abundance of forrest berries, distinct raspberry and strawberry, fresh cherries, the fresh scent of green brushwood, fern and flowers rising in the finish. (sommelier Igor Jakomin, Slovenian Istria)
PALATE: Dry but a bit sweet, due to its full body and agreeable sweetness. Quite high alchohol level and refined softness are balanced by remarkable freshness, the characteristic of our traditional refosco. Besides dominant fresh acid in the aftertaste also the minerals can be tasted, a true terroir signature of Slovenian Istria with flysch-marl soil. Leaves an aftertaste of a great wine, blending the memory of glazed fruit’s sweet ripeness and english candy as well as pleasant prickle of fine freshness. (sommelier Igor Jakomin, Slovenian Istria)
Rose CasmeRe 2008 & FOOD: Rose CasmeRe is a fine companion to a variety of summer dishes, fish, vegetable and meat. It is an excellent support to venison carpaccio, grilled blue fish (anchovy, mackerel) and dishes, combining vegetables and cheese (pasticio with mangold and Parmesan cheese, lasagna with fennel and mozzarella, roasted vegetables). Due to its structure it can be successfully paired with light and raw dishes (tuna carpaccion, fish mousse, octopus salad), substituting the white wine even. Its pleasant acids and body enables even combinations with the red and white meat, red or white sauce pasta, risottos (vegetable and sea food, shrimp)... The pairings are almost endless, only very fat and aromatic dishes (Mouldy cheese, aromatic sauces, roast venison), requiring red wine, should be avoided.
VINTAGE: 2008
SORT: 50% Refosco, 25% Merlot, 25% Cabernet sauvignon
VINEYARD: DOBRAVE, IZOLA, SERGAŠI
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 10 – 50 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 2 kg/vine
VINE YIELD: cca 60 HL/ Ha
HARVESTING: manual with additional selection at the selection table
VINTAGE TIME: September 2008
HARVESTING TECHNOLOGY: SANTOMAS Rose CasmeRe is carefully blended of refosco, merlot and cabernet sauvignon. After mechanically removing the stems, perfectly healthy and fully ripe grapes of vintage 2008 were additionaly manually selected. A few hours of maceration in lying rototanks followed, with the clean free run being afterwards separated from skins (saignee method) and followed by fermentation with selected yeast at 16°C. The wine was bottled before spring thus preserving its young freshness.
FILTRATION: yes; prior to bottling
BOTTLING: February 2009
NO. OF BOTTLES: 2000 of 0,75 bottles
ALCHOHOL CONTENT: 13,5% vol
RESIDUAL SUGAR: 4,2 g/L
ACID: 5,6 g/L (wine acid)
PH: 3,34
RECOMMENDED SERVING TEMPERATURE: 10-12°C
AGING POTENTIAL: 3 years (enologist Claude Gros, Narbonne)
COLOUR: The wine is alluring light rose, medium intense, with slightly violet thin verge, quite thick. The story of the superior production lies within tiny, almost invisible and fine bubbles, never losing the desired freshness of new wine. (sommelier Igor Jakomin, Slovenian Istria)
NOSE: Clean, of excellent quality, medium intense and permanent, prevailing fruity fragrances. Abundance of forrest berries, distinct raspberry and strawberry, fresh cherries, the fresh scent of green brushwood, fern and flowers rising in the finish. (sommelier Igor Jakomin, Slovenian Istria)
PALATE: Dry but a bit sweet, due to its full body and agreeable sweetness. Quite high alchohol level and refined softness are balanced by remarkable freshness, the characteristic of our traditional refosco. Besides dominant fresh acid in the aftertaste also the minerals can be tasted, a true terroir signature of Slovenian Istria with flysch-marl soil. Leaves an aftertaste of a great wine, blending the memory of glazed fruit’s sweet ripeness and english candy as well as pleasant prickle of fine freshness. (sommelier Igor Jakomin, Slovenian Istria)
Rose CasmeRe 2008 & FOOD: Rose CasmeRe is a fine companion to a variety of summer dishes, fish, vegetable and meat. It is an excellent support to venison carpaccio, grilled blue fish (anchovy, mackerel) and dishes, combining vegetables and cheese (pasticio with mangold and Parmesan cheese, lasagna with fennel and mozzarella, roasted vegetables). Due to its structure it can be successfully paired with light and raw dishes (tuna carpaccion, fish mousse, octopus salad), substituting the white wine even. Its pleasant acids and body enables even combinations with the red and white meat, red or white sauce pasta, risottos (vegetable and sea food, shrimp)... The pairings are almost endless, only very fat and aromatic dishes (Mouldy cheese, aromatic sauces, roast venison), requiring red wine, should be avoided.