Rebula 2016 - SVETLIK
The growing of Rebula is based on an over 200-year tradition in which the wine is enriched by allowing for fermentation together with the grape skin, which is the process used for red wines. This technique was also mentioned by the parish priest Matija Vertovec in his book »Winegrowing for the Slovenes« (Vinoreja za Slovence) dating from the year 1844. He calls upon wine growers to boil grapes on the marc to ensure it does not spoil during summer.
The wine is fermented solely by yeasts developed on grapes harvested from the vineyard prior to the harvest. Rebula is even finer because no foreign yeasts are added. It is then aged in selected oak barrels with complete biological de-acidification and mixing of lees. The wine is not filtered.
The abundance of aromas and tastes proves that the ideal location of our vineyard and our meticulous care are just what Rebula needs.
May our Rebula bring you pleasure and joy! Cheers!