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Modri Zajc

2013

(tasting notes) Blaufrankisch immolates gentleness, the taste of wild berries, plums and herbal tones that piquantly embrace the light timber notes of Gamay.


A diverse geological soil composition, consisting mainly limestone and dolomite. The vineyards spread out over the finest wine-growing sites on the hill slopes over river Sava in south east Slovenia.
Enviromental friendly. Minimum as needed, only with substances approved for sustainable farming.
Ideal wine year. Grapes mature with ideal balance between the sugar and acidity levels. Manual harvest of over rippened grapes ( 100°Oe) in early morning hours.
Fermentation (starting with autochthonous yeast) and maceration took place for 12 days in wooden tub and after in a wooden franch oak. Followed by tipization in the best combination of variatels.
Matured in french oak for 6-12 months and bottled with cork. After a year rest is ready for release. It gains over the year.
Best combination with venison, dried meat products, cheeses.

About wine

MODRI ZAJC 2013

DOLENJSKA, SOUTH-EAST WINE REGION POSAVJE, SLOVENIA


Wine serving temperature

8 - 10° C
Classification Dry red wine, sustainable farming
Varietals 85% Blaufrankisch, 15% Gamay
Vine training Double Guyot, dry farming
Density and yield 4000 vines/ha; 1,2 kg/vine Blaufrankisch; 0,8 kg/vine Gamay
Annual production 5.000 bottles
Analytical data 12,5% Alc., 5,2 g/L total acidity; very low SO2 content *
Climate Continental, with dry and hot summers, and mild snowy winters
Terrain The terrain of the oldest Zajc vineyard is made of steep-sloped vineyards and narrow, wind-rich hill valleys 354 m. asl.

* Lower as defined for organic sweet white wine.

Soil

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Spraying

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Harvest notes

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Fermentation

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Bottling and ageing

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Serving suggestions

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