Vitoska 2019 - Skerlj

Vitoska - Skerlj

The Vitoska of Skerlj is a white wine macerated on the skins, fine and mineral obtained from the homonymous grapes that come from vines lying on the karst rocks kissed by the sea breeze. Manual harvests in small boxes with fermentation in wooden vats with 3 weeks of maceration on the skins. It is aged for 2 years in wooden barrels in the small cellar dug into the rock. The color is antique gold. The nose aromas are intense and complex, with a fragrant fruity aroma of ripe fruit, in which incenses of incense and minerals are mixed. The mouth is sapid, mineral, supported by a vibrant vein of acidity. Long and persistent finish. Exemplary bottle, magnificent.

Service

It is advisable to serve it at a temperature of 10/12 ° in tulip goblets. Wine to drink immediately but left a few years in the cellar can give great emotions.

Pairing

Ideal combined with fish 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.