Klinec Orange 3 Bottles
Out of stock
Wine Box 3 bottles of mixed wine
Gardelin 2018Pinot Grigio
Spontaneous fermentation and maceration in cement for about a week, then 3 years of ageing in acacia barrels. Wilted white and yellow flowers, notes of acacia honey and exotic fruit jam, lots of minerality and smoky puffs, finishing with a spicy touch. Full and satisfying sip, fresh and salty, aromatic and persistent
Jakot 2018, Friulano
Spontaneous fermentation and maceration in cement for about 10 days, then 3 years of ageing in acacia barrels Pot pourri floral with candied citrus and dried fruit returns, notable mineral notes and oxidative hints, hints of aromatic and spicy herbs. Fresh and with great minerality, satisfying and full, elegant and long
Spontaneous fermentation and maceration in cement for a fortnight, then 3 years of ageing in acacia barrels. Wilted yellow flowers, pulpy jammy fruit, honey and resin, mineral and spicy puffs. Fresh and intense, light and fine, savoury
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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 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.
From the Meet the Winemaker Channel of our friend @Romek.ma.wino (Instagram)
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