Re Piko 2016 - Kmetija Stekar

Re Piko -  Kmetija Stekar

Re Piko SI Stekar is a macerated white wine obtained from a 90% Riesling blend with the addition of a 10% picolit. Fermentation as in Stekar's style and spontaneous with indigenous yeasts with a 25-day maceration on the skins. After 36 months of aging in large acacia barrels, the wine is bottled without filtration, to preserve its characteristics and integrity. Re Piko presents himself in a bright orange glass, bright and lively, that invites tasting. The nose is rich and multifaceted with hints of spices, dried fruit and yellow fruit. The taste is balanced and fresh, of good persistence, supported by a bewitching acidity and excellent minerality.

Service

It is advisable to taste it at a temperature of 8/10 ° C in tulip glasses. Wine to be drunk immediately but holds up well time.

Pairings

The natural combination is the precious shellfish, tasty fish and land appetizers.

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.