Description
Still white wine from Slovenia, 13.5% ABV, blend of 60% Ribolla Gialla, 20% Friulano/Sauvignon Vert, 20% Pinot Grigio, produced by Marjan Simcic. 0.75 L bottle, 2021 vintage. A wine that tells the story of a family of winemakers for five generations, a blend that perfectly expresses the local terroir. On the nose, it is elegant and fruity, with notes of butter and bread due to its long aging in oak. Intense yellow color with golden highlights. Full-bodied, persistent, well-balanced, and with great aging potential. Excellent for drinking now, with excellent aging potential of at least fifteen years.
Awards
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
- Start up year: 2008
- Oenologist: Marjan Simčič
- Hectares: 18
Marjan`s story, which was told and implemented through his wines in the past 20 years, in the year 2008 was brought to such perfection to present to public the result of his devotion - a new line of top quality wines ''Opoka''.
Along the wines’ structure we can follow the intertwining of long-lasting winemaker’s experience, signature of his character and all the best offered by the Brda terroir. In Brda jargon Opoka means marl of aeolian sediment very poor in organic structure, whereas very rich with mineral salts. Read more
| Name | Domaine Marjan Simcic BRDA Cru Selection Teodor Bianco 2022 |
|---|---|
| Type | White green still |
| Denomination | N/A |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 60% Ribolla Gialla, 20% Friulano/Sauvignon Vert, 20% Pinot Grigio |
| Country | Slovenia |
| Region | Slovenia |
| Vendor | Marjan Simcic |
| Origin | Medana - Jama (Ribolla Gialla), Zegla (Sauvignon Vert), Rusic (Pinot Grigio) |
| Climate | Vineyard Altitude: 150 - 250 m. a. s. l. Exposure: south-east / south-west. |
| Soil composition | Ribolla: marl, slate and sandstone (flysch or opoka); Sauvignon Vert and Pinot Grigio: clay. |
| Cultivation system | Single Guyot. |
| Yield per hectare | 30 hl. |
| Harvest | Manual - bunch selection - beginning of September (Sauvignon Vert, Pinot Grigio), end of September (Ribolla). |
| Wine making | Ribolla Gialla: spontaneous fermentation with only indigenous yeasts starts in contact with the skins (maceration - 8 days) in 3,000-litre oak conical vats. Sauvignon Vert and Pinot Grigio: spontaneous fermentation with only indigenous yeasts starts in contact with the skins (maceration - 2 days) in stainless steel tanks (2,500 l). Soft pressing with pneumatic press. |
| Aging | Ribolla Gialla: in 3,000 l (tone) oak barrels for 23 months; Sauvignon Vert and Pinot Grigio: in 500 l (tone) oak barrels for 23 months. Bottle ageing: at least 2 months. |
| Total acidity | 5.4 gr/L |
| Allergens | Contains sulphites |

