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ANIMA IVAN NOIR 2018

11,96

Appellation: Primorska ZGP, Controlled Geographic Origin

Vineyards: first: Cabernet Sauvignon 45% location: 46°00’24.7″N 13°31’48.5″E altitude 128m, the soil small stone and loam, vine cultivation is double guyot, the density of the vines/ha is 7000 to 7500, 1.3kg of grapes per vine.

Second: Merlot 35% location: 45°52’55.8″N 13°44’02.8″E altitude: 110m, flysch (marl and sandstone) vine cultivation is single guyot, the density of the vines/ha is 5000 to 7500, 1,4kg of grapes per vine.

Third: Merlot 15% and Barbera 5% location: 45°46’47.0″N 13°59’09.1″E altitude: 210m, flysch (marl and sandstone) vine cultivation is single guyot, the density of the vines/ha is 4000 to 4500, 1kg of grapes per vine.

Process in the wine cellar: The grapes macerated for 50 hours. Fermentation in stainless steel casks with a controlled temperature of 18-23°C. Maturing 50% in acacia wood barrel and 50% in stainless steel casks. Bottling in April 2020. Self-fining – no filtration.

Statistics: alcohol 12.62% reducing sugar 3.4 g/l, acid 5.35 g/l, Sulfites 28 mg/l, produced 1400 bottles

Category:

Ivan Noir is wine that is complete opposite of the tradition of the place where I live and it is a bold attempt to complement wine. Cabernet Sauvignon grapes come from the Goriška Brda and represents 45% of this wine. Merlot comes from the hills near Dornberg and from Slap pri Vipava and together represents a 50% share. Barbera also comes from Slap and has a 5% share. Vinification is a traditional, 14-day fermentation with berry peel and natural yeasts. Merlot matured in wooden barrels and the rest of the wine in stainless barrels. I like to enjoy it with grilled red meat. Also, when we pair it with homemade salami and cheese, its contribution to food is expressed. I recommend the temperature between 16-18°C.

Appellation: Primorska ZGP, Controlled Geographic Origin

Vineyards: first: Cabernet Sauvignon 45% location: 46°00'24.7"N 13°31'48.5"E altitude 128m, the soil small stone and loam, vine cultivation is double guyot, the density of the vines/ha is 7000 to 7500, 1.3kg of grapes per vine.

Second: Merlot 35% location: 45°52'55.8"N 13°44'02.8"E altitude: 110m, flysch (marl and sandstone) vine cultivation is single guyot, the density of the vines/ha is 5000 to 7500, 1,4kg of grapes per vine.

Third: Merlot 15% and Barbera 5% location: 45°46'47.0"N 13°59'09.1"E altitude: 210m, flysch (marl and sandstone) vine cultivation is single guyot, the density of the vines/ha is 4000 to 4500, 1kg of grapes per vine.

Process in the wine cellar: The grapes macerated for 50 hours. Fermentation in stainless steel casks with a controlled temperature of 18-23°C. Maturing 50% in acacia wood barrel and 50% in stainless steel casks. Bottling in April 2020. Self-fining - no filtration.

Statistics: alcohol 12.62% reducing sugar 3.4 g/l, acid 5.35 g/l, Sulfites 28 mg/l, produced 1400 bottles