Clai - Baracija Refosk 2021

Viticulture

Hand Harvest in September

Soil: Rocky Clay

Vinification

Grapes are hand picked, de- stemmed and gravity fed with their skins into large wooden barrels for maceration which variates but usually lasts from 7 to 20 days and starts with natural yeasts on the temperature at 30 Celsius degrees. Pigeage is done at least three times a day. The wine also undergoes malo-lactic fermentation. After pressing it is aged for one year in big oak barrels (1000 to 2500 l).

Wine production: Fermentation on the skins in open vats, without the addition of selected yeasts and enzymes.

Aging: In large wooden casks

Bottle: 0,75 l