It is essential to know that all the production phases of all wines of the Kocjancic Rado winery (from the work in the vineyard to the final product in bottle) are natural,  no chemicals are used.

THE WINEMAKING

The harvest is strictly manual and takes place in the first ten days of September. Once in the cellar, the selected grapes are gently de-stemmed and left to macerate on the skins for about 24 hours favoring  the spontaneous fermentation. The wine ages on its lees, partly in large wooden barrels and partly in steel; it is assembled and bottled with the falling moon, just before starting the new harvest.

THE TASTING

Intense straw yellow with golden reflections. The aroma is delicate with pleasant floral notes that intertwine with mineral hints to leave room for fruity scents of peach and pear. Soft and savory on the palate, fresh and well balanced. Enveloping.

FOOD PAIRINGS

Excellent as an aperitif, it goes well with fish, vegetables and fresh cheeses. Must try with the Caprese salad.