Motnik Single Vineyard

In August, selected used barrels were smoked with a special method using Mediterranean herbs (sage, laurel, thyme, wild thyme, rosemary) in preparation for harvest. In the beginning of October, barrels were filled with Ribolla must, to which whole grape berries were added beforehand (approx. 20% of the volume). Fermentation took place at higher temperatures ranging from 17 to 18 degrees Celsius. After fermentation was completed, wine was left in contact with the berries and macerated for 10 months.

Deep golden colour. Exquisite aroma of lemon, grapefruit, cedar, quince, blackberry, accacia, bread crust and vanilla. Specific, unique, skin contact Rebula with a hint of local herbs on the palate. 

Served cooled at 12° – 14°C. We recommend refreshing salads, white sea fish dishes, seafood and vegetable risotto.