Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dried apricot, orange peel, chamomile, beeswax
Palate: quince, walnut, dried herbs, salinity
Thirty days on the skins in conical oak and two years in barrel. Amber and tannic, with dried stone fruit, orange peel and a saline close.
What it pairs with
-
Brda prosciutto and aged cheese
The tannin from the skins does what a red usually does and the salt sharpens the dried fruit. -
Mushroom risotto
Skin contact texture gives an earthy plate a frame that a steel white could not. -
Roast pork
Long maceration builds enough grip to cut rendered fat.
Facts
- Producer
- Kabaj · visiting guide
- Grapes
- Rebula (100%)
- Oak
- Thirty days of maceration in 2,400 litre conical oak vats, then 24 months in 225 litre French oak barrels and a further six months in bottle