Here is the section of the thematic route for January 2022, dedicated to the great Slovenian wines (Stage 46).
The cellars
Pucer z Vrha, Sečovlje
The winery is located in southern Slovenia, in Istra. This is a very small winery, well known for the production of Malvasia, of which they produce four different lines.
It is family run: it is run by the father, Walter, and his son, Rock. In fact, they only produce two types of grapes: Malvasia and Moscato.
We are in front of what is defined as a "boutique" winery. They cultivate 5 hectares of vineyards in the Sečovlje valley, with vines over 25 years old. In their wines they want to warm the hearts of those who taste. And it can be said that they fully succeed.
Pri Starčih - Tavčar, Sežana
We are in the Karst, a region that we also have in Italy and which confirms how the winemaking tradition (and not only) is of absolute continuity between Italy and Slovenia, in this territory.
In the cellar, the winemaking tradition has been handed down from generation to generation for over 400 years, with newly planted vineyards and others over 50 years old for a total of approximately 15 cultivated hectares.
The Tavčar family, who have their vineyards in the village of Križ, have received many awards for their Teran, Vitovska grganja and Malvasia wines. Their Teran, in particular, was elected "Champion 2016", while the Merlot 2012 was "Champion of the Karst Wine Route".
Teran is a truly particular wine: the starting grape is Refosco, which only if grown in the red soil typical of this area gives life to this type of wine.
Šuklje, Metlika
The winery is located near the town of Metlika in the south-east of Slovenia, in Slovenia's smallest wine region. The region is like an amphitheater open to the south, where the vineyards rise on the slopes of the Gorjanci mountains and see a plain of fields, woods and rivers further south. The landscape is typical karst, recognizable by the white birch trees and fields of ferns on the plain, while the hill slopes are occupied by vineyards. They work with a natural approach without chemical fertilizers and intervening very little in the cellar. Contrary to the general trend in Slovenia, the vineyards are mainly planted with red varieties (70%) of which Blaufränkisch represents 90%: this is because the continental climate makes the cultivation of black grapes perfect. A small "boutique" winery that creates its own wines from around ten hectares of vineyards.
Domačija Bizjak, Kojsko
We are in the eastern part of the Goriška Brda region, a territory that continues, in Italy, in the Collio. The cellar's vineyards are at 260 meters above sea level. The company's image today is the result of hard, honest and sincere activity, and above all of respect for nature and love for the land and for wine. It is a young family-run winery (active since 1988): the couple Vojko and Patricija are at work, together with their sons Jakob and Gregor.
The peculiarity is the production of sparkling wines, which is very particular and really rare.
Ussai, Črniče
A family-run winery (a so-called “boutique winery”), producing very few wines near Ljubljana. The Ušaj family produces natural wines, mainly white grapes, such as Ribolla and Malvasia. But Ussai is also known for red wines such as Merlot and Cabernet Sauvignon.
The whole area, the Vipava Valley (in Goriška Brda), is known for two grapes in particular: Pinela and Zelen. The production of bottles is very small because it is based on only 7 hectares of vineyards.
Kabaj, Dobrovo
The winery is led by a French winemaker (Jean Michel), who after a career in important Chateaux in France and wineries in Friuli goes to Slovenia and begins making wine according to the "Georgian method". Kabaj wines reflect a precise and simple philosophy: producing according to the aspiration of the highest quality by producing wines according to our tastes for others to enjoy, focusing mainly on nature, vineyards and soil.
All types of wine are aged in French barrels for at least a year, followed by months in the bottle, so that the taste is developed. While another type of refinement is also important, that in amphora, for truly unique macerated wines.
As confirmation of their passion for winemaking, it must be said that the American Wine & Spirits has given Kabaj the title of one of the 100 best wineries of the year four times.
A company worth knowing for those looking for truly special wines, produced in 15 hectares.
Gordia, Ankaran
The winery is located in Colombano above Ancarano, in south-western Slovenia, and cultivates vineyards at a light altitude, between 90 and 130 meters above sea level. 3.5 hectares of vineyard, on marly soil. They grow Malvasia, Moscato, Chardonnay, Pinot Grigio, Sauvignon Bianco, Refosco, Cabernet Sauvignon, Merlot, Syrah.
In organic conversion, except sulfur they do not use other oenological preparations for the production of their wines.
A winery that is very specialized in the production of wines aged in amphora, produced from a 5 hectare vineyard, to the point that it can be said that those from Gordia are among the best wines in amphora in Slovenia.
The wines
ENTHUSIAST BOX
Malvazija Pristna, Pucer z Vrha
Pure Istrian Malvasia, matured in stainless steel only.
Of a beautiful lemon yellow, it is aromatic on the nose and captivates with its fruity aromas (of melon and apple, but also of peach and apricot), with an interesting note of butter. A drinkable and dry white, it stands out in the mouth for its freshness and elegance. A generous, playful and easy to drink wine.
Simply perfect with light fish or seafood dishes. If you are looking for a meat pairing, chicken is perfect, while for a vegan solution: porcini and pumpkin parcels. Serve chilled, at 10-12°C.
Enjoy it immediately or at most in a couple of years.
Teran, Tavčar
100% refosco grown with a natural approach, which macerates for 8 days and matures for 2 years in large barrels, steel and in the bottle.
Dark ruby red, intense and deep. The bouquet is decidedly fruity, of red berry fruit, and fine. In the mouth it is structured and rich, and shows the typical freshness of the vine, with a soft finish that closes the experience in an elegant and harmonious way.
A wine that does not leave you indifferent.
A fantastic ham is produced in the Karst: this combination is its death. Perfect with all cold cuts or meat dishes such as venison or beef.
Enjoy it immediately or at most in a couple of years: it is at the top and it is a type of wine that gives its best when it is young. Serve at 17-18° C.
Modra Frankinja, Šuklje
From the Bela Krajina region, the pure autochthonous Blaufränkisch, grown in three different parcels: the Lokvica vineyard gives a nice acidity while the younger vineyard (Doma) gives aromas of red and black fruits. After a 10-day maceration on the skins, it matures for four years in large wood and in second passage barriques. Unfiltered.
Ruby red, medium bodied. On the nose it expresses decidedly fruity notes, including plums, raspberries and berries, followed by more complex and profound notes of pepper, as is typical of the vine. A juicy, generous and versatile red, dominated by fruit but with a deep and intense sip, with delicate tannins: elegant, rounded, fresh - decidedly easy to drink.
To drink on the most entertaining occasions, with lean beef such as silverside or loin, at 16-18° C.
Taste now or store for 5 years maximum.
PASSIONATE BOX
Malvazija Pristna, Pucer z Vrha
Pure Istrian Malvasia, matured in stainless steel only.
Of a beautiful lemon yellow, it is aromatic on the nose and captivates with its fruity aromas (of melon and apple, but also of peach and apricot), with an interesting note of butter. A drinkable and dry white, it stands out in the mouth for its freshness and elegance. A generous, playful and easy to drink wine.
Simply perfect with light fish or seafood dishes. If you are looking for a meat pairing, chicken is perfect, while for a vegan solution: porcini and pumpkin parcels. Serve chilled, at 10-12°C.
Enjoy it immediately or at most in a couple of years.
Grganja Brut, Domačija Bizjak
From the Goriška Brda region, pure Ribolla Gialla, grapes subjected to soft pressure, double fermentation in steel at a controlled temperature, static decantation of the must, maturation on its own yeasts for at least 36 months. Straw yellow with golden reflections, fine and continuous bubbles. It enchants with the aromas of dried fruit, peach and citrus fruits.
Medium-bodied, in the mouth it reveals a very direct, fresh and mineral wine, with a sip dominated by the citric note and a soft, savory and very pleasant finish. A bubble with extraordinary drinkability.
A glass should be drunk alone. At the table it is perfect with raw fish, but also with fried fish and sardines. Serve at 6-8° C.
It's at the top: taste it without delay, even if it can stay at least another couple of years in the bottle.
Amphora, Gordias
Malvasia, pinot grigio and very little muscat (which gives special aromas), from organic cultivations. The grapes are macerated for 120 days and aged in amphora for 18 months. An unfiltered and naturally clarified orange wine, with very few added sulphites. It fascinates with its beautiful amber color, while on the nose it expresses pleasant aromas of honey, peach, apricot and orange. Medium-bodied, in the mouth it is savory and at the same time very soft, for an outcome of great elegance. Lively acidity, great character.
Here you can indulge yourself with crazy combinations: it is excellent with fish and important sauces, with seafood enriched with important sauces such as mussels in tomato or truffle-based dishes. Serve at 12-14° C.
Uncork now or keep in the cellar for up to 5 years.
EXPERT BOX
Amphora, Gordias
Malvasia, pinot grigio and very little muscat (which gives special aromas), from organic cultivations. The grapes are macerated for 120 days and aged in amphora for 18 months. An unfiltered and naturally clarified orange wine, with very few added sulphites. It fascinates with its beautiful amber color, while on the nose it expresses pleasant aromas of honey, peach, apricot and orange. Medium-bodied, in the mouth it is savory and at the same time very soft, for an outcome of great elegance. Lively acidity, great character.
Here you can indulge yourself with crazy combinations: it is excellent with fish and important sauces, with seafood enriched with important sauces such as mussels in tomato or truffle-based dishes. Serve at 12-14° C.
Uncork now or keep in the cellar for up to 5 years.
Malvazija, Ussai
From the Vipava region, pure Malvasia, from a single plot, harvested by hand and macerated for 8 days on the skins, followed by spontaneous fermentation on the yeasts, aging for 3 years in large wood (during which malolactic fermentation takes place), aging of further six months in bottle, unfiltered. A white vinified like a red. Orange with golden nuances, the nose precisely expresses the varietal notes, including dried apricot, dried fruit, acacia and tropical fruits; instead, undergrowth and a pinch of vanilla emerge in the background. In the mouth it is full-bodied, tasty, very characteristic and of excellent persistence, decidedly easy to drink.
Taste at 12-13° C in combination with seafood dishes such as fish soup. For a vegan solution, play with intense and fragrant solutions such as mushrooms, peppers, aubergines.
Taste now or keep in the cellar for 3-4 years.
Beli Pinot, Kabaj
From the Goriška Brda region, 100% hand-harvested pinot blanc: macerates for 15 days and ages for 24 months in French barriques and a further 6 in the bottle. A real gem, a wine produced in very few bottles.
Of a beautiful golden color, although light, it expresses itself with a mature bouquet, including aromas of honey, balsamic notes, rosemary and Mediterranean spices. In the mouth it expresses itself with a marked acidity, it is soft and full, savory and with a very long finish.
A unique orange, of great style but at the same time very pleasant and simple to drink.
A glass is to be enjoyed alone, to enjoy its uniqueness, while it will then find an excellent accompaniment with mature, blue or flowery rind cheeses, to be enriched with dried or dehydrated fruit, honey, savory biscuits, mustard, mustards... Serve at 12- 14° C.
Taste now or keep in the cellar for up to 5 years.
