Terrano 2019 - Skerlj

Terrano - Skerlj

The Terrano di Skerlj is a true traditional wine obtained from the homonymous grapes that grow on the clayey and ferrous soils of the Karst. In the cellar, fermentation is carried out with only indigenous yeasts with a long maceration on the skins that enriches the must with aromas and flavors. Refinement lasts at least two years and takes place in wooden barrels set in the cellar dug into the rock. An earthy, taut and vibrant wine, rich in aromas of red berry fruit, with mineral notes and light notes of sweet spices.ary bottle, magnificent.

Service

It is advisable to serve it at a temperature of 16/18° in tulip goblets. Wine to drink immediately but left a few years in the cellar can give great emotions.

Pairing

Ideal combined with meat dishes, great with a plate of herbal cjarsons.

Cellar: Skerk Sandy

Skerlj is located in Sales, a stone's throw from Trieste and the sea, in a corner of the Carso on a human scale, where things are done with care and the authenticity of the past. The company is led by Kristina and Matej, who with the help of parents Just and Danila, have accepted the challenge of producing wine that tells a little about their territory, their flavors and their history. The winemaking tradition begins with the grandparents, skilled farmers, who in addition to the vineyard, looked after the cows and cultivated the vegetables. At their death, Matej's parents devoted themselves mainly to the management of the Osmizza, the typical restaurant on the Karst plateau, where wines and typical products are sold and consumed directly on the premises and in the cellars of the farmers who produce them. Matej decides not to interrupt the long winemaking tradition of the family, and is dedicated to the cultivation of only three vines: the Terrano, the Malvasia and the Vitoska. Three vines where there are plants with an average age of 80, mainly planted with saplings with very low yields, found on red earth soils, rich in iron, which give very fine, elegant and mineral wines. Manual harvests and in the cellar spontaneous fermentations, long macerations on the skins and refining in oak barrels in the cellar dug into the stone, without filtration or clarification. Ten thousand are the bottles produced.wines and great drinkability.