Rebula Prilo 2017 - Kmetija Stekar

Rebula Prilo -  Kmetija Stekar

Janko Stekar's Rebula Prilo is a long-macerated white wine on the skins obtained from the grapes of the same name. Janko takes care of his vineyards in a natural way among the beautiful hills of the Slovenian Brda. In the cellar it vinifies without the aid of chemistry and technology, because in its wines the grapes and the territory must speak. Spontaneous fermentation with only native yeasts, and maceration with the skins for 26 days. Aging for 6 years in acacia barrels. Janko Stekar's Rebula Prilo tastes of aromas of caramelized orange peel, notes of amber and ginger, tobacco leaves and aromatic herbs. At the sip it has an excellent acidity and salinity, with a present tannin and a good softness on the finish.

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.