輝く真鍮のような色合い。
金柑、グレープフルーツ、アプリコット、アカシア、レンゲの蜂蜜、セージ、オレガノ。
オイリーでアルコール度数が高くストイックな造りにもかかわらず、華やかで素晴らしい芳香があり、総じてパワフルなオレンジワインに仕上がっている。
少し貴腐感ありと思ったら、HPを見ると2016は暑かったため貴腐菌の影響は0%とのこと…
逆に2017は寒くて貴腐菌90%とのことなので、これは2017を入手しなくては！
→なかった…
空き瓶：559g
コルク：50mm（DIAM30）
壱岐のウニ丼。
積丹に比べると磯臭さが強く柔らかい？
Variety: Friulano
Soil type: Ponca – Opoka – Marna/Arenaria
Vineyard altitude: 110/140 s.l.m.
Vineyard exposure: Sud
Resa per ettaro: 40 q/Ha
From the vineyards:
Gradiscutta dal 1991
Monte Calvario dal 2003
DESCRIPTION
Organoleptic description:
is the charming aromaticity that became wine. We are talking about Friulano. Behalf our slovenian roots from which is also the territory bounded, we choosed to call it »Nekaj« that carry the meaning of »Something«. Starting from an aromaticity that from the first impact blend mind and body, the mouth gets caressed by a honey elegance balanced with the bitter characteristic that fades with the minerality of the terroir.
Vinification:
The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 or 30 hl barrels for 3 years and rest for 1 year in the bottles.
The presence of sedements is essential to keep the wine alive and to conserve it.
We recommend to serve the wine with service temperature at 15°C (59°F).
輝く真鍮のような色合い。 金柑、グレープフルーツ、アプリコット、アカシア、レンゲの蜂蜜、セージ、オレガノ。 オイリーでアルコール度数が高くストイックな造りにもかかわらず、華やかで素晴らしい芳香があり、総じてパワフルなオレンジワインに仕上がっている。 少し貴腐感ありと思ったら、HPを見ると2016は暑かったため貴腐菌の影響は0%とのこと… 逆に2017は寒くて貴腐菌90%とのことなので、これは2017を入手しなくては！ →なかった… 空き瓶：559g コルク：50mm（DIAM30） 壱岐のウニ丼。 積丹に比べると磯臭さが強く柔らかい？ Variety: Friulano Soil type: Ponca – Opoka – Marna/Arenaria Vineyard altitude: 110/140 s.l.m. Vineyard exposure: Sud Resa per ettaro: 40 q/Ha From the vineyards: Gradiscutta dal 1991 Monte Calvario dal 2003 DESCRIPTION Organoleptic description: is the charming aromaticity that became wine. We are talking about Friulano. Behalf our slovenian roots from which is also the territory bounded, we choosed to call it »Nekaj« that carry the meaning of »Something«. Starting from an aromaticity that from the first impact blend mind and body, the mouth gets caressed by a honey elegance balanced with the bitter characteristic that fades with the minerality of the terroir. Vinification: The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 or 30 hl barrels for 3 years and rest for 1 year in the bottles. The presence of sedements is essential to keep the wine alive and to conserve it. We recommend to serve the wine with service temperature at 15°C (59°F).
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