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Klinec Mora 2009

82,00 

Out of stock

Manufacturer: Klinec

🍾 Mora

🖼️ Medana, Slovenia

🏡 Klinec

🍇 60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc

📅 2009

🌡️ 14%

🍷 Red Wine

🛁 Maceration is one month in cement vats, the grapes then age in cherry barrels for 3 years and then for a further 2 years in 500 litre oak casks.

👃🏻 Complex nose with many dried red flowers such as Rose, Violet, Geranium and Lavender, then candied and jammy red fruits, mineral and black spice returns, tobacco and hints of damp earth

👅 Warm and elegant, powerful and full, minerality and freshness are in balance, the tannin is noble and the finish interminable

👍🏻 Serving temperature 16°-20°

💕 Braised

😍 It is a rare wine that Klinec only produces in the best vintages

*This bottle can only be purchased free of charge in combination with other bottles from the same selection. Otherwise the following will be added the expected shipping costs for each individual countryuntil the free port is reached.

 

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Apewineboxes is an online wine shop with over 4000 bottles of artisanal wine, natural wine or biodynamic wine.
We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.

Medana (Slovenia)

Medana is located in the centre of the Slovenian Collio in a privileged location: almost 3000 hours of sunshine a year, less than 30 km from the sea, and the Julian Alps just to the north.

The soil is predominantly of PoncaThis friable soil gives the wines an unmistakable minerality and rests on layers of marl and sandstone formed since the Mesozoic era.

The Klinec family's winemaking traditions date back to the end of the Great War, and the estate is now run by Aleks and Simona Klinec.

They carry on the business with absolute respect for the land, in the vineyard, they use herbal extracts, acid clay, silicates and limited amounts of copper and sulphur.

Biodiversity is encouraged in all vineyards. In the winery, the grapes are destemmed and left to ferment in barrels, with macerations from 5 to 30 days. After maceration, the grapes are pressed and left to decant so that alcoholic and malolactic fermentation can be completed directly. in acacia, cherry, oak or mulberry barrels, where the wine is generally left for at least two to three years.

Then, the wine is transferred to steel barrels where it is left to decant: minimal amounts of sulphur dioxide are added at this stage to promote its integration into the wine, which is bottled after several months of rest. without filtration nor the addition of anything else.

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