Štekar "Indi" 2017 - Kmetija Stekar

Štekar "Indi" - Kmetija Stekar

It was born as an experiment, due to the few quantities of some grapes in 2011, but the Indi soon became one of the most representative wines of Kmetija Štekar and the Slovenian Collio. Grapes of Ribolla, Friulano, and Chardonnay, with a small balance of Riesling. Spontaneous fermentation with the only indigenous yeasts and with a maceration on the skins for a month. Refine in acacia barrels for about 3 years. It is not filtered, the addition of sulfur dioxide is minimal. Indi presents itself with an orange-yellow glass. The nose offers intense aromas, rich and complex candied fruit, with notes of ginger. The palate is broad, warm and persistent, slightly sapid, slightly tannic, elegant and mineral. It closes very long.

Service

It is advisable to taste it at a temperature of 14/16 ° C in tulip glasses. Wine to be drunk immediately but holds up very well time.

Pairings

It goes well with seafood and vegetarian cuisine, to try with seafood lasagne.

Winery: Kmetija Stekar

The Štekar family is located in Snezatno, a few kilometers from Nova Gorica, in the heart of the Slovenian Collio. The family has always made wine, the company was founded in 1672, and in the early nineties it was heavily renovated by Emil Štekar, grandfather of the current owner, Kmetija Stekar. Five hectares of vineyard located at an average altitude of 180 m, with exposure to the south and southwest, located on the famous Ponca, a type of land that is only found in these parts, a mixture of marl and sandstone stratified in the course of the centuries. Vineyards of Picolit, Verduzzo, Malvasia, Merlot, Ribolla Gialla, Malvasia and Pinot Noir cultivated in a healthy way without the use of chemical substances, thanks also to the ventilated climate and with lower humidity which lowers the possibility of vine diseases. The grapes are not vinified every year, but only if the vintage is optimal. In the cellar, we try to explore the rich local tradition made of prolonged macerations and spontaneous fermentations with indigenous yeasts without the use of chemistry, additives and invasive technologies. From all over this extraordinary wines emerge, complex, expressing all the evocative force of the terroir. Still and macerated wines, but we note a passito, the "4 Aši", based Ribolla Gialla and, the "Beli Kos" from late Merlot grapes.