SELECTION - blue label
The wines are carefully selected and matured, exhibiting complexity, intensity, and a fuller body. They distinctly reflect the climate and terroir of the Brda region.
White wines are aged for one year in a wooden barrel, followed by one year in a tank and an additional six months in a bottle before being released to the market. Red wines, on the other hand, mature for one year in a stainless steel container and two years in a wooden barrel. The wine, packaged in a bottle with a blue label, is exclusively made from grapes sourced from specially selected older vineyards, which are more resilient to varying weather conditions.
The vines that produce grapes for the ‘Selection’ line are significantly less burdened by crop yield compared to those used for the ‘Classics.’ This reduced grape yield enhances the aging potential of the wine, resulting in greater complexity and higher extract concentration. Fermentation occurs in wooden barrels of 225-228 litres, utilising exclusively French oak for our wooden barrels. The proportion of wine aged in new wood varies by grape variety, ranging from 10% to 40%.
White wines: Rebula, Pinot Gris, Chardonnay and Raptor (cuvée)
Red wines: Cabernet Sauvignon, Cabernet Franc
WHITE WINES - Vinification Process
- Whole bunches are pressed without prior crushing.
- The must is subjected to oxidation.
- Static clarification occurs over a period of 1 to 3 days, depending on the grape
variety.
- Alcoholic fermentation initiates at a lower temperature of 17°C in a stainless steel
container. Once two-thirds of fermentation is complete, the wine is transferred to a
wooden barrel, where fermentation continues to completion.
- Biological deacidification is generally not required but may be considered based on
the vintage, conducted without coercion.
- The maturation process lasts for 11 months, with periodic stirring of the lees as
necessary: daily during the initial phase and biweekly thereafter for one month.
- After 11 months, the wine is decanted into a stainless steel container, free of
sediment, where it matures for an additional year.
- The wine is bottled approximately 24 months after the harvest.
RED WINES - Vinification Process
Vinification for red wines resembles traditional methods, differing primarily in that after fermentation, the wine is poured into a wooden container consisting of 30% new oak. It matures in the wooden container for two years, followed by less than a year in a stainless steel container. The wine is then bottled and matures for a minimum of six months in the bottle.