CZECHIA
DVA DUBY
PETR KORÁB
JAROSLAV OSIČKA
PETRA BREDOVA
PUBERŤÁK
TŘI ČTVRTĚ
GEORGIA
AMIRAN VEPKHVADZE
CHITO'S GVINO
GOTSA FAMILY WINERY
JAKELI
GIA JAMBERIDZE
ORI MARANI
PAPARI VALLEY
GAIOZ SOPROMADZE
SLOVAKIA
PIVNICA ČAJKOV
DAVID KUŠICKÝ
MARVLA TINDO
UNITED CELLARS
OF TEKOV
SLOVENIA
KABAJ
KORENIKA & MOŠKON
ŠTEMBERGER
ZARO
COLLABORATIONS
BRDA BELO
CONSCIOUS EXIT
EAZY ORANŽNA
EAZY REFOŠK
GRAPE ALE
SHAVI K’RAVI
THE RIDERS
︎ ︎
EAZY FROM IZOLA!
Refošk squashed, fermented naturally, aged for 1 year in steel, and bottled. Low extract and lip smackingly fresh, with just a kiss of sea breeze. From young vines ecologically cultivated right on the
Adriatic sea.
DRY RED WINE
WINEMAKER: Matej Zaro
VINTAGE: 2021
REGION: Slovenia, Slovenska Istra, Izola
VINEYARD: 4ha positioned overlooking the Adriatic
ASPECT: Slight southerly exposition
ALTITUDE: 50m
SOIL: Flysch and Clay
FARMING: Organic
GRAPE(S): 100% Refošk
HARVEST: SEPTEMBER 15, 2021
MACERATION: Destemed, maceration of 7 - 10 days
FERMENTATION: Spontaneous in stainless steel
AGING: 2 year in stainless steel
FILTRATION: Unfiltered
BOTTLES PRODUCED: 10,000
Eazy comes from the ZARO family cellars in Izola. It is a wine that is mainly sold through their wine bar MANZIOLI. All of the fruit comes from their organically cultivated vineyards. The Eazy vineyard is a literal stone’s throw from the sea. Slovenia’s idyllic slice of the Adriatic, is dotted with seaside villages and vineyards full of the ancient red Refošk variety. The Italians call it Refosco dal Peduncolo Rosso, but the variety and its kin are much more important in Slovenia/Croatia than in Italy, and generally produce more interesting wines. IZOLA is a favorite of ours; its combination of sun, stone and sea results in a Refošk unique to the region and very useful to have on hand when it comes to seafood. While tourists guzzle white Istrian Malvazija, the locals will opt for a fresh Refošk. We love when Istrian restaurants have a good “open” Refošk. This is a reference to a wine that does not make it to bottle but instead is sold locally on draft. Typically these are low in alcohol and extract while high in acidity and sea inflected. Ubiquitous to the region, a red wine of this style and function is a rarity here in the US. What other red wines enhance strong seafood? It's smashing with tinned fish, mussels, mackerel, squid ink risotto, raw tuna, cured anchovies...This is not to say it is for seafood alone. Charred green veggies, salty cheeses, locals will drink it with big plates of expertly cut salt cured ham Pršut, Slovenian Prosciutto. Its acidity and saltiness make it especially complementary of savory flavors.
