Narjousna - Dimitri Cacovich

Narjousna - Dimitri Cacovich 

Narjousna is a captivating red blend born from vineyards situated on the border between the red soils of the Karst and the marly-sandstone terrain of the Breg—a meeting of terroirs that lends the wine balance, elegance, and a distinct sense of place. The name Narjousna, derived from the Slovenian word for "reddish," pays homage to the color of the soils where the grapes are grown. On the nose, it reveals delicate aromas of wild berries and red flowers, while on the palate, it surprises with its freshness, smoothness, and pleasant drinkability. It is a harmonious, approachable wine that nonetheless evolves elegantly over time, gaining complexity as it ages. Versatile in its pairings, it naturally complements cured meats, flavorful pasta dishes, white meats, roasts, and medium-aged cheeses. An authentic and refined red, it tells the story of the meeting between two territories, offering a fresh, balanced sip full of personality.

Service

It is recommended to serve it at a temperature of 16–18°C in tulip-shaped glasses. While it is a wine to be enjoyed now, cellaring it for a few years can offer a truly rewarding experience.

Pairing

Ideal with cured meats, pasta dishes with meat sauce, grilled or stewed red meats, game, roasts, mushrooms, and aged cheeses.

Cellar: Dimitri Cacocich

Dimitri Cacovich is a young farmer, winemaker and passionate beekeeper who comes from a family with deep roots in the sector: his father Igor was the pioneer, opening an osmiza in Longera in 2012 at the former house of culture, and Dimitri's great-great-grandfather was already involved in these activities after the First World War. In his own home, Igor renovated a 17th-century cellar located in the basement, creating an ideal environment for production and tasting. Dimitri, on the other hand, decided to make his dream of opening an osmiza come true in the family home, redeveloping the three internal rooms and the small external courtyard, much appreciated by smokers. Currently, the facilities can accommodate around one hundred people. The osmiza opens in spring and autumn/winter, with Dimitri taking care of the management in the colder seasons, while his father takes care of the opening in May. The family vineyards are cultivated in the area called “narjoušna”, characterized by a red earth soil, which also inspired the name of the red blend produced and bottled. This deep-rooted tradition and the careful work of Dimitri and his family represent an example of passion for the territory and its specialties.