2017

Blaufränkisch sparkling wine

Bottle size: 0,75 L

Vintage: 2017

Traditional varieties, grown in the Posavje region, came to the crafty hands of a winemaker who created something more. Freedom of expressing was given to the sparkling wine with brisk tiny bubbles that gently play with taste buds.

Distinctive colour and taste The basis is 100 % Blaufränkisch, the wine is deep purple. The bouquet is youthful, fruity and different. It smells of red fruits, raspberries and wild berries. In the mouth, the wine is semi-dry – a small residue of sugar, the bubbles are pleasant. Different, untypical, for those who research the noble characteristic of the lady from Posavje.  Beneficial effects on well-being Blaufränkisch is distinguished with high content of resveratrol, antioxidant which has beneficial effects on our well-being and health

Interested
Blaufränkisch sparkling wine

Appelation

Bizeljsko - Sremič

Serving temperature

10 - 12 °C

Vintage

2017

Colour

Red sparkling wine

Sweetness

Dry

Alcohol

11,0 vol. %

Varietals

Blaufränkisch

Tasting note

Small berries. It is nice refreshment when not too cold and aditive to meat main course. Roastbeef on Rocket bed, venison roast, pork medallion wrapped in bacon... it feels great with them.

Bottle size

Volume: 0,75 L

Density

5.000 vines/ha

Climate

continental climate

Annual production

1.300 bottles/leto

Line

Zajc

Vine training

Double guyot

Residual sugar

17,3 g/l

Ageing potential

Modra frankinja sparkling wine is still gaining as it matures.

Acidity

5,64 g/l

Bottling

After secondary fermentation, the sparkling wine is bottled in wine bottles for sparkling wines.

Terrain

South and southwest location

Quality scheme

Protected designation of origin (PDO)

Soil

Marl and sandstone with limestone binder.

Harvest notes

Top quality harvest with short grape delivery from wineyard to start of maceration. Grapes are nurtured nature friendly, strictly selected and picked exclusively by hand.

Vinification

Maceration and fermentation take place in parallel. After the primary fermentation is completed, boiling liqueur is added in the technology of the charmat method, which stimulates the secondary fermentation of the base wine. Everything takes place in steel tanks.

Ageing

In bottles, immediately after secondary fermentation.

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A culinary tip

A culinary tip

Not too cold, it is a nice refreshment and supplement to main courses with meat. Roastbeef on garden rocket bed, roasted venison, pork medallions wrapped in bacon or crispy roasted duck on buttered bread with bit of red cabbage … The wine feels great with these dishes.

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