CZECHIA
DVA DUBY
PETR KORÁB
JAROSLAV OSIČKA
PETRA BREDOVA
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
︎ ︎
KABAJ
2018 BELI PINOT
DRY ORANGE WINE.VINTAGE: 2018
REGION: Slovenia, Goriška Brda, Šlovrenc.
VINEYARD(S): Belo Vhr, Ravan
ALTITUDE: 200m - 400m
SOIL COMPOSITION: Marl, Flysh, Argile.
PREVAILING CLIMATE & LOCAL CLIMACTIC: Converging Mediterranean and Alpine climate.
FARMING OF VINEYARD: Low/no till, ecological treatments, manure.
COMPOSITION: Beli Pinot (Pinot Blanc).
HARVEST: Early September.
MACERATION: 1 week 100% of the skins, 3 months 30% of the skins, destemmed fruit.
FERMENTATION: Spontaneous fermentation in stainless steel.
AGING: 2 years on the fine lees in used French barrique.
FINING & FILTRATION METHODS: None.
DATE OF BOTTLING: March, 2022.
BOTTLES PRODUCED: 4,000.
REGION: Slovenia, Goriška Brda, Šlovrenc.
VINEYARD(S): Belo Vhr, Ravan
ALTITUDE: 200m - 400m
SOIL COMPOSITION: Marl, Flysh, Argile.
PREVAILING CLIMATE & LOCAL CLIMACTIC: Converging Mediterranean and Alpine climate.
FARMING OF VINEYARD: Low/no till, ecological treatments, manure.
COMPOSITION: Beli Pinot (Pinot Blanc).
HARVEST: Early September.
MACERATION: 1 week 100% of the skins, 3 months 30% of the skins, destemmed fruit.
FERMENTATION: Spontaneous fermentation in stainless steel.
AGING: 2 years on the fine lees in used French barrique.
FINING & FILTRATION METHODS: None.
DATE OF BOTTLING: March, 2022.
BOTTLES PRODUCED: 4,000.
Beli Pinot is our house Chardonnay. Perhaps not actually Chardonnay it does for us what we would expect from fine Burgundy. Soil forward with notes of fresh baked bread, the flint of careful lees management and long creamy crescendo. Along with many other French Cultivars Pinot Blanc found its way to Slovenia during the Napoleonic era. It is the least aromatic of the KABAJ wines and consequently the soils are what shines most along with the grapes potential for extract. Though it is macerated for the same amount of time as other wines it tends to possess a greater tannic grip. Perfectly suited to dishes with brown butter, wildfowl and mushrooms or anything that would be tasty with Chardonnay. As with all the Kabaj wines (except the sparkling wines) it is better to drink it at room temperature, yes room temperature, than refrigerated.
