borac

‍Production and service

• Variety: malvasia and bianchera istriana
• Vinification: hand-picked in the second week of September. Spontaneous fermentation and maceration occur in 1000L–1500L kvevri without added yeasts or bacteria for five full moons (September to March)
• Maturation: aged for 18 months in small and large neutral oak barrels (French and Slovenian) without transfers. The wine is self-clarified, unfiltered, and bottled according to the lunar calendar
• Alcohol: 12.5% vol
• Cultivation: certified organic farming with the use of some biodynamic practices
• Serving Temp: 14–16 °C
• Aging Potential: 10 years

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Sensory profile

• Appearance: an orange wine resulting from traditional maceration techniques
• Character: energetic and expressive of the terroir, the sun, and the soil
• Palate: enriched with tannins that serve as natural preservatives, a traditional method used by Istrian ancestors to protect wine in hot summers