In the glass
Aroma: dried stone fruit, wild herb, wet stone, elderflower
Palate: stone fruit, wild herb, saline depth, long fresh close
Carso field-blend white from Zidarich. The Prulke blend co-ferments Vitovska, Malvasia Istriana and Sauvignon together on skins.
What it pairs with
-
Triestine fish soup
Adriatic seafood soup and orange-blend share Triestine identity. -
Grilled scampi
Sweet shellfish and saline orange blend share marine depth. -
Roast pork loin
Roast pork and orange-wine's tannic grip share long depth. -
Aged Montasio cheese
Hard mountain cheese and orange-blend's tannic grip share long savoury depth.
History
Carso field-blend white from Zidarich. Prulke takes the cellar's three white varieties (Vitovska, Malvasia Istriana, Sauvignon) and co-ferments them on skins.
Facts
- Producer
- Zidarich
- Grapes
- Vitovska, Malvasia Istriana, Sauvignon Blanc
- Classification
- DOC Carso
- Oak
- Around two weeks on skins in large open oak vats, elevage in used Slavonian oak botti for around 18 months
- ABV
- 13.0%
- Price
- EUR 26 to 38 at retail
- Drinking window
- 3-15 from vintage
- First vintage
- 1995
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
Frequently asked about Zidarich Prulke
What does Zidarich Prulke taste like?
Dried stone fruit, wild herb, wet stone and elderflower on the nose; stone fruit, wild herb, saline depth and a long fresh close on the palate. Full-bodied with medium tannins and high acidity.
When should I drink Zidarich Prulke?
Drink 3 to 15 years from vintage. The cellar's medium-length skin contact gives the wine medium-term cellar capacity.
What grapes are in Zidarich Prulke?
A co-fermented field blend of Vitovska, Malvasia Istriana, and Sauvignon Blanc, all the cellar's white varieties together.
What food pairs with Zidarich Prulke?
Triestine fish soup is the canonical pairing. Grilled scampi, roast pork loin, and aged Montasio cheese are equally strong.