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: 2021
REGION: Slovenia, Goriška Brda, Šlovrenc.
VINEYARD(S): Pod Brce.
ALTITUDE: 300m.
SOIL COMPOSITION: Argile, Marl, Flysh.
PREVAILING CLIMATE & LOCAL CLIMACTIC: Converging Mediterranean and Alpine climate.
FARMING OF VINEYARD: Low/no till, ecological treatments, manure.
COMPOSITION: Pinot Noir.
HARVEST: End of September.
MACERATION: 2 days on the skins destemmed fruit.
FERMENTATION/AGING: Spontaneous fermentation in stainless steel.
FINING & FILTRATION METHODS: None.
So2: None.
DATE OF BOTTLING: Oct. 15th.
BOTTLES PRODUCED: 6,000.
REGION: Slovenia, Goriška Brda, Šlovrenc.
VINEYARD(S): Pod Brce.
ALTITUDE: 300m.
SOIL COMPOSITION: Argile, Marl, Flysh.
PREVAILING CLIMATE & LOCAL CLIMACTIC: Converging Mediterranean and Alpine climate.
FARMING OF VINEYARD: Low/no till, ecological treatments, manure.
COMPOSITION: Pinot Noir.
HARVEST: End of September.
MACERATION: 2 days on the skins destemmed fruit.
FERMENTATION/AGING: Spontaneous fermentation in stainless steel.
FINING & FILTRATION METHODS: None.
So2: None.
DATE OF BOTTLING: Oct. 15th.
BOTTLES PRODUCED: 6,000.
An elite example of sparkling wine that finds its greatest function during the day. Corvus is a rose petillant nature or pet-nat. The fruit comes from a vineyard walking distance from the cellar, the family leases it from an artist friend and farms it. Fresh and fruity, cherry dominant, with a vinous pithy bite that gives it a depth uncommon of the style. Frothy and long on the pallet. An excellent sparkling wine for savory brunch dishes, creamy cheeses, not too sweet desserts or as an aperitif. FROM THE PRODUCER: Pinot Noir is a perfect variety for sparkling wine. The grapes must be perfect, because you don't have many choices to respond to the wine once it starts. In 2021 we pressed the grapes the day after they were destemmed. The pet nat is technical wine. It's a lot of work. Because you are bottling live wine you must find some way to clean the juice. We do this by racking. It's a crazy amount of work when everything else in the cellar is fermenting. Everything is planned on the fly when the grapes arrive at the cellar. We have to be ready with everything well before the harvest. We have to be prepared to make the wine at our busiest moment of harvest when everything is fermenting and needing punching down. Bottles and space have to be available the moment the wine is ready. You have to decide when the grapes come in what you will do with them. Harvest is magic, sometimes maybe I have ten tons of some grape and I don't have anything big enough to put it all in. I must do something. To do whatever I want I would need a system 3 times bigger. You don't control pet nat, pet-nat control you.
