Maria Nevea 2006, Dobuje View larger

Maria Nevea 2009, Dobuje

In one word: summer. The fruit notes are very distinct, the yeasts have left a pleasurable note of bread crust, and the maturation in wooden barrels has given the wine its much needed broadness, while not taking away from its freshness. A wine for big occasions and dishes, where the chef can experiment with spices, seasonings and herbs. 

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14,90 € / 13,41 € when you buy 12

tax incl.

In one word: summer. The intoxicating hot days, when the Christians celebrate Saint Mary of the Snows (5th August), is mirrored in the bouquet and in the taste of this robust wine. The fruit notes are very distinct, the yeasts have left a pleasurable note of bread crust, and the maturation in wooden barrels has given the wine its much needed broadness, while not taking away from its freshness. A wine for big occasions and dishes, where the chef can experiment with spices, seasonings and herbs.

Composition: Ribolla 40%, Chardonnay 30%, Pinot gris 30%
Wine region: Brda, Slovenia
Vineyards: Ronk, Breg, Hruševlje, Pri Hiši
Age of vineyards: 30–40 years
Harvest: 30 hl/ha
Soil: marl
Harvesting: hand-picking, Ribolla-beginning of October, Chardonnay-mid-September, Pinot gris-beginning of September
Vinification: the process is separate for each variety. 24 hour maceration at 18 °C, followed by the pressing with a pneumatic press and fermentation in stainless steel containers. The first racking takes place after fermentation and then the wine matures for another 10 months on fine lees. At the second racking, the wine is transferred into large oak barrels. We then try to find the right blend when combining the different wines and leave them to rest for some time before finally bottling them.
Alcohol: 14.0 % vol.
Sugar: 3.0 g/l
Total acids: 5.5 g/l

ProducerDobuje
ColourWhite
Grape varietyCuvee
Stile of WineRich white
Region the Littoral
Price10 - 20 €
Year2009
StateSlovenia
Level of sugarDry
SubregionGoriška Brda
Alcohol level14,00 %
Serving temperature12 - 14°C
Volume0,75 l
Grape varietiesRibolla 40%, Chardonnay 30%, Pinot Gris 30%
Paring with foodVeal, White meat, Red meat, Young cheese

The cultivation methods have changed with time, so we have selected those which give the best quality grapes and consequently wines. Today we use the simple guyot training system; we have about 5,000 vines per hectare and are firm believers in low yield. Modern mechanization does make work easier, but the most important jobs, like harvesting, are still performed manually. The yield is between 35 and 40 hectolitres per hectare. This means that every single vine gives us a bottle of wine. Most of the vineyards – we cultivate 7 ha – are close to the farm, but there are some more distant. The right blend of varieties, red and white, for different positions gives us a product that is of very high quality. The best positions for the white varieties are: Breg, Podpč, Ronk and Pod hišo, and for the reds Pri Reki and Hruševlje.

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