Description
We wanted to create a new quality, a new style of wine. This is why we opted for a blend of grapes (or rather musts while still in fermentation), not a composition of finished wines. This produces a truly new wine, without the impression of one variety standing out more than others, as is often the case with blends of finished wines. Blending grapes or must during fermentation delivers a base wine that is only ready for the final touch after three years of maturing when pure varietals are added to maintain the style.
Veliko Belo sometimes sees the addition of a small percentage of aged wines, thus constantly maintaining the charm required of any great wine. Veliko Belo exhibits a slightly higher volatility, a consequence of a longer time spent in barrels, which increases oxidation. This renders the wine even grander and more important.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 1820
- Hectares: 25
In Movia, we don’t separate private from business, because for us every moment can be both; family and business-like at once. Our mission-wine making, is closely connected to us and our way of life. Our everyday is adapted to wine and time, which remains for life. Of course this is not a problem for us, because wine is a big part of who we are.ssed as sought by so many wine connoisseurs around the world. From gentle and light classics, through a range of mature wines with good ageing potential, to one-offs second to none other in the world. That and very much more is what Movia is about. And when you alight from the cellar and taste the wines with Aleš, you will taste magic! Read more
| Name | Movia MalvaL BRDA 2023 |
|---|---|
| Type | White organic still aromatic |
| Denomination | N/A |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Malvasia Istriana |
| Country | Slovenia |
| Region | Slovenia |
| Vendor | Movia |
| Origin | Bohinj (Slovenia) |
| Soil composition | Flysch soil of Collio, with layers of marl and sandstone. |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 40 hl. |
| Wine making | Late harvest, destemming and spontaneous fermentation by pied de cuve in stainless steel vats. Maceration on the skins for 30 days, racking and ageing in the same containers for 8 months. |
| Allergens | Contains sulphites |

