Maturing: 30% in Barrique barrels, 70% in large barrels made of Slavonic...
Maturing: 50% in Barrique barrels, 50% in large Slovenian oak barrels
Controlled fermentation at 18°C and ‘sur lie’ for 6 months in stainless...
You want to make your loved one a joy for a birthday, wedding...
RUMENI MUŠKAT (YELLOW MUSCAT) - Citrus fruits, apricot, and yellow plum can be found in the pleasantly light, and at the same time, fresh taste of this wine. RUMENI MUŠKAT (YELLOW MUSCAT) - Citrus fruits, apricot, and yellow plum can be found in the...
Maceration of these grapes lasts up to 14 days. After biological deacidification, the wine matures in oak barrels. Maceration of these grapes lasts up to 14 days. After biological deacidification, the wine...
Extreme freshness gives this wine its pleasant and easy-drinking characteristics. In the mouth, you will discover notes of fresh berries and red fruits such as raspberries, cherries, and red currant. Extreme freshness gives this wine its pleasant and easy-drinking characteristics. In the mouth,...
SLADKI MUŠKAT (YELLOW MUSCAT) - The wine has an intensive yellow colour which expresses its nobleness. SLADKI MUŠKAT (YELLOW MUSCAT) - The wine has an intensive yellow colour which expresses its...
Wine-must is in contact with the skin of berries for a shorter period of time. Fermentation in stainless steel vats at a temperature of 14 to 18°C is controlled. Wine-must is in contact with the skin of berries for a shorter period of time. Fermentation in...
After biological deacidification is performed, the majority of the wine matures in large oak barrels. After biological deacidification is performed, the majority of the wine matures in large oak...
A clean intensive aroma with the scent of tropical fruit and almond is intertwined with gentle tasting notes of acacia tree flowers. A clean intensive aroma with the scent of tropical fruit and almond is intertwined with gentle...
Following the fermentation and biological deacidification, the wine matures partially in large wood barrels where it preserves its fruity character and freshness. Following the fermentation and biological deacidification, the wine matures partially in large...
Following malolactic fermentation the wine matures in large oak barrels and 225 litre barrique barrels for at least 18 months Following malolactic fermentation the wine matures in large oak barrels and 225 litre barrique...
Fermentation: Controlled temperature 25 - 32°C. After malolactic fermentation the wine matured in oak barrels Fermentation: Controlled temperature 25 - 32°C. After malolactic fermentation the wine matured in...