Manually harvested fully ripe grapes have been additionaly selected to remove any green parts. Afterwards the grapes were fermented in submersible inox roto tank at the controlled temperature. Maceration duration: 3-4 days. After malolactic fermentation and aging in inox containers followed.
Ruby red with violet hints (enologist Claude Gros, Narbonne).
Quite complex and refreshing. The fragrances of wild berries prevail, above all blueberry, black berries and brambleberries. In the background white pepper and plum (enologist Claude Gros, Narbonne).
Extremely fresh and elegant; altogether soft, tannins are exceptionally smooth and tender, almost velvet. Tastes of raspberries as well as red berries marmelade. Long and fruity aftertaste (enologist Claude Gros, Narbonne).
Essential companion of good smoked ham and other smoked products. With its unobtrusive freshness matches grilled and roast meat, blue fish (tuna fish, mackerel, fried anchovy), pasta with red sauce (Bolognese, Trevisian chicory sauce, tuna sauce with tomato), meat lasagna, meat or vegetable moussaka as well as poultry. Excellent for cooking (sausages in refosco, “drunken istrian”, pasta and meat in refosco sauce, gaudy bread with refosco) with aplying the unwritten rule: the same wine for cooking and drinking.
Dobrave, Izola, Sergaše (200 m above sea level)
bright, flysch – sandy on rich marl-slate base
Age of vineyard:
from 10 (Dobrave) till 50 years (Sergaše)
cca 60 HL/Ha
manual with additional selection at selection table
yes; before bottling
No. of bottles:
8.000 of 0,75 bottles
Recommended serving temperature:
5 years (enologist Claude Gros, Narbonne)