Alda Refošk

The grapes come from limestone slopes on the southern edge of the Vipava Valley; the soils lend the wine a distinctly mineral style. Fermentation takes place spontaneously with 20 % whole berries and without cultured yeasts. After around three to four weeks of skin contact, the wine matures for 24 months in oak barriques and is bottled unfiltered. On the nose, blackberry, blueberry and black cherry mingle with smoke, black pepper, rosemary and earthy limestone notes. On the palate it is structured, fresh and dense, with mineral drive and a powerful body.