Information on location and soil

Loamy loess soil, age of the vines: 15-30 years; all varieties were hand picked and selected.

Information on maturation

Riesling was fermented spontaneously and aged in steel tanks on fine yeast, Grüner Veltliner was macerated and stored in steel tanks after pressing, Chardonnay was fermented spontaneously in barrique barrels and stored on full yeast for 11 months; Grüner Veltliner and Riesling were cuveetiert in April and continued to mature in barrique barrels until the second cuveetiert with Chardonnay in September 2018; the wine was bottled unfiltered in November 2018.


Nuanced bouquet, candied orange, pear quince, fine spice


Rich, firm, dense and fine tannins on the finish, long lasting; grapefruit and lime in the finish, potential. (A la Carte)

Food recommendation

Roasted liver of wild boar or Turopolje pig

評価した年 評価者 点数/賞
2019 A la Carte 93
2019 Gault&Millau 16,5
2019 90
2019 Falstaff 91


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