Mora

The grapes come from the hilly sites around Medana in Goriška Brda, whose flysch soils consist of Eocene marine deposits, marl and sandstone. Mora is produced only in particularly good years. The grapes ferment spontaneously with natural yeasts and undergo around 30 days of skin maceration. The wine then matures for around five years in wood, including cherry-wood and oak casks. It shows a powerful, full-bodied style with dark, mature fruit, earthy and spicy notes, lively acidity and velvety, structured tannins.