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
︎ ︎
VINTAGE: 2018
REGION: Slovenia, Goriška Brda, Šlovrenc.
VINEYARD(S): Dobrovo, Belo Vhr.
ALTITUDE: 300m - 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: Rebula (Yellow and Green)
HARVEST: End of September.
MACERATION: 1 month 100% of the skins, 3 months 20% of the skins, destemmed fruit.
FERMENTATION/AGING: 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: 15,000.
REGION: Slovenia, Goriška Brda, Šlovrenc.
VINEYARD(S): Dobrovo, Belo Vhr.
ALTITUDE: 300m - 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: Rebula (Yellow and Green)
HARVEST: End of September.
MACERATION: 1 month 100% of the skins, 3 months 20% of the skins, destemmed fruit.
FERMENTATION/AGING: 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: 15,000.
If KABAJ were reduced to a single wine it would be Rebula. This old sort is the moniker of the Goriska Brda and without compare. It is not the easiest to understand. It can come across as slight, angular and rigged. But beneath the austerity is an astounding intricate tea like aroma. It ages and ages. What it can compliment ranges the gamut, from strong meats to raw green herbs. Tea is the most commonly consumed beverage with food all over the world and Rebula is the tea of wine. Like tea it really goes with anything. For some it would not make a good aperitif but for those who enjoy bitterness it does. As with all the Kabaj wines (except the sparkling wines) it is better to drink it at room temperature, yes room temperature, than refrigerated. This is most of all the case with Rebula. Collectible in its ability to age. FROM THE WINEMAKER: Rebula is the Queen of our region. She gives wine that tastes of the land. There is only a single clone of Yellow Rebula, known as Ribolla Gialla in Italy. The grape has an immense history in our region. Probably brought from Greece. We prefer to vinify Rebula entirely in wood. Only before bottling does it see stainless steel. Though the variety is white for us Rebula is something on its own. The delicacy of a white wine with the structure of a red. Drink at cellar temperature year round. In the winter it is a warming white and in the Summer we enjoy it as an alternative to a red wine.
