Frankinja-Gamay Full Circle

Bottle size: 0,75 L

Vintage: 2021

Frankinja-Gamay is a fusion of indigenous Slovenian Frankinja (aka Blaufrankisch) and Gamay, a variety of French origin and is product of minimal intervention winemaking.


FULL CIRCLE WINES
Our idea behind FULL CIRCLE wines is to return to the ancient wine
making traditions and old school wines our region was known for
in the Middle Ages. Fermented with no added yeast and bottled
without filtrations, these wines truly represent the terroir of
Dolenjska.

CHILL IT, ENJOY, REPEAT
Frankinja-Gamay is a fusion of indigenous Slovenian
Frankinja (aka Blaufrankisch) and Gamay, a variety of French
origin and is product of minimal intervention winemaking. The
blend delivers the perfect balance of forest berry aromas and a
soft texture bursting with freshness and youthful acidity. Chill it,
enjoy, repeat – full circle!

vinumusa.com/zajc-full-circle-frankinja

Interested Tasting note
Frankinja-Gamay Full Circle

Appelation

Dolenjska

Serving temperature

60-64°F

Vintage

2021

Colour

Red wine

Sweetness

dry

Alcohol

10.0 vol %

Tasting note

Aromas of red berries, plumbs, pepper. The taste is rich and refreshing, with pronounced fruitiness and lively acids.

Bottle size

Bottle size: 0,75 L

Density

4.000 vines/ha

Climate

Continental, with dry and hot summers and mild snowy winters

Annual production

5.000 bottles/year

Line

Full Circle

Vine training

Double Guyot, dry farming

Residual sugar

1.3 g/L

Bottling

Bottled right before release.

Terrain

Hilly vineyards, 210 m. asl and higher

Soil

A diverse geological soil composition, consisting mainly clayey, marl and carbonate sandstone. The vineyards spread out over the finest wine-growing sites on the hill slopes over river Sava in SE Slovenia.

Harvest notes

Cold and wet spring, hot summer and rainy late summer and autumn. Relative high sugar and lower acidity levels, proof of quality harvest also acquired.


A culinary tip

A culinary tip

People of the Dolenjska region like drinking it at the traditional Sunday lunch or when they eat Carniolan spiced pork sausage. It goes perfectly with veal in sauce, meat rolls or tenderloin.

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