Malvasia was hand-harvested in Reber above Lozice and in Šmarje in the Jekolini vineyards, in which also Matija Vrtovec nurtured the vine. The breeding was dedicated to leaving a small number of grapes on the vine (senior people would say one litre per vine) and this fulfills the basic condition for quality wine. The grapes are cooled to 4°C, the temperature is maintained for 48 hours. The grapes are then squeezed and fermented in a stainless-steel barrel on lees. The fermentation temperature is up to 15°C for 30 days. Berries are added, about 15%, It is stirred every third day. 60% of Malvasia matures on lees in acacia wood barrels.
Appellation: Primorska ZGP, Controlled Geographic Origin
Vineyards: first: location: 45°51'01.9"N 13°51'16.8"E, altitude 280m, the soil flysch loam, vine cultivation is double guyot, the density of the vines/ha is 7000 to 7500, 1.5kg of grapes per vine.
Second: location: 45°46'55.4"N 13°58'48.1"E altitude: 360m, flysch (marl and sandstone) vine cultivation is single guyot, the density of the vines/ha is 4000 to 4500, 0.9kg of grapes per vine.
Process in the wine cellar: The temperature of the grapes is already controlled in the vineyard and not allowed to be higher than 20°C. Great care is taken to prevent the oxidation of grapes. (Dry ice and nitrogen are used for protection.) The grapes were cooled to 4°C and macerated for 24 hours. Fermentation in stainless steel casks with a controlled temperature of 18-23°C. Maturing 60% in acacia wood barrel and 40% in stainless steel casks. Bottling in April 2020. Self-fining - no filtration.
Description: The wine is of a gentle golden yellow color. The flavour is subdued, youthful and fruity. There is a slight touch of a cooler climate.
The flavour is still slightly retained but opens. The dry wine is medium to strong in body, with moderate acids and a really nice taste in the mouth, culminating in a long aftertaste.
Statistics: alcohol 12.98% reducing sugar 1.2 g/l, acid 5.82 g/l, Sulfites 22 mg/l, produced 1600 bottles.