Sense of Place ​Premium Sauvignon Blancs of Slovenia

Organized by Vinitaly in cooperation with Vino magazine, Slovenia

Tasting Ex…Press • Vinitaly • Verona • 16 april 2018 Slovenia

Registered area 15,400 ha

Vino is a Slovenian magazine Total vineyard area 20,000 ha for the lovers of , culinary arts and other delights. growers 30,000 It is the most well-established Registered bottlers 2,529 and influential medium in the field of wine and cuisine in Slovenia. Annual production 70 mio l

Publishing: White vs. red 70:30 4 issues per year Most planted varieties , Refosco, First published: , 2003

Publisher: Slovenia is an old, traditional wine-producing the Alps, the Pannonian Plain and the Dinarides. Revija Vino, d. o. o. country where wine had already been made by Therefore, the land is mainly hilly and mountainous. Dobravlje 9 the Celts around 3rd to 4th century BC, and later Most of the are on the slopes, with only SI-5263 Dobravlje developed further by the Romans. International some 10% on the flatlands. The climate in Slovenia Slovenia varieties, such as , , Pinot Gris, is generally a mixture of the Alpine climate with phone: 00 386 82 051 612 Chardonnay… were first introduced in 1822. Slovenia mild, humid summers and cold but not chilling mobile: 00 386 51 382 381 is the country with the oldest officially recorded vine winters, which then bumps into the Pannonian Plain on the planet. The ancient vine grows in Maribor and with its hot, dry summers and severe winters. Each [email protected] is proven to be more than 400 years old. climate thus spices up the other. www.revija-vino.si In the eye of the geographer, Slovenia is a very Slovenia is officially divided into three winegrowing attractive and versatile country. It lies on the border regions and nine winegrowing districts according of four big geographical units: the Adriatic Sea, to climate, soils, wine styles, tradition…

Hungary Austria

Slovenia Italy

Croatia

Podravje region, named by the river Drava, lies in the northeast and includes the Štajerska Slovenija and the Prekmurje districts.

Posavje region, named by the river Sava, lies in the southeast and includes the Bizeljsko-Sremič, the Bela Krajina and the Dolenjska districts.

Primorska region (littoral region) lies to the southwest and encompasses the Goriška brda or Brda, the Vipava Valley, the Kras and the Slovenska Istra districts.

Districts are further divided into sub-districts all the way down to villages and vineyard sites. These names, especially the name of the vineyard site, can also be found on the label. FLIGHT 1 Šuklje Klet Brda Sauvignon Sauvignon Blanc Quercus 2016 2017

District Bela Krajina Brda Elevation 320 m 80–200 m Vines/ha 4,500 4,500–5,000 Soil Marl, clay Marl, sandstone Middle of September / hand-picked Beginning of September / hand-picked Vinification 24-hour cold at 10°C followed by Fermentation in stainless steel vats at 12°C. Six months and 24-hour cold settling at 4 °C. Fermentation at of ageing on the lees in stainless steel vats. 14–16°C in stainless steel vats. Six months of ageing on coarse lees followed by a 3-month ageing on fine lees before bottling. Alcohol 12.0% abv 13.5% abv Residual sugar 1.6 g/l 3.5 g/l Acidity 6.2 g/l 5.54 g/l pH – 3.36 Bottles 3,500 30,000 Stopper Screw cap

Web www.suklje.com www.klet-brda.si

Notes Notes

www.revija-vino.si Photo: www.bottleshooters.eu FLIGHT 2 Verus Ptujska klet Dveri-Pax Sauvignon Blanc Pullus sauvignon Sauvignon 2017 2017 2017

District Štajerska Slovenija Štajerska Slovenija Štajerska Slovenija Elevation 300 m 300–350 m 300 m Vines/ha 4,000 3,500 5,000 Soil Marl, sandy clay Clay, flintgravel, silica sand, sandstone Marl Harvest Beginning of September / hand-picked Beginning of September / hand-picked September / hand-picked Vinification Quick pressing of destemmed Cold fermentation at 15–18°C, Cold fermentation at 17–18°C, with minimum exposure to air, ageing on the lees in stainless steel matured in stainless steel vats. cold settling 24 hours, 21 days of vats for 6 months. fermentation at 15–20°C, racking into stainless steel vats and ageing on the lees for 3 months, bottling in February. Alcohol 12.5% abv 13.0% abv 13.5% abv Residual sugar 4.0 g/l 4.0 g/l 1.5 g/l Acidity 7.0 g/l 6.5 g/l 6.4 g/l pH 3.07 3.2 3.34 Bottles 50,000 20,000 13,000 Stopper Screw cap Screw cap Screw cap

Web www.verusvino.com www.pullus.si www.dveri-pax.com

Notes Notes

www.revija-vino.si Photo: www.bottleshooters.eu FLIGHT 3 Sutor Marof Sauvignon Blanc Sauvignon Breg 2012 2013

District Vipavska dolina Prekmurje Elevation 250 m 320–350 m Vines/ha 5,000 – Soil Flysch Flintgravel, silica sand, sandy clay Harvest Beginning of September / hand-picked Middle of September / hand-picked Vinification 48-hour cold maceration, pressing and cooling down, 5 days of maceration, fermentation in contact with decanting, 10% of berries manually destemmed and grapeskins, soft pressing with pneumatic press, left for spontaneous fermentation, assembled in fermetation with natural yeasts (organic yeast food) in 22-hl wooden foudre, fermentation at a controlled 600-l Haute Futaie French puncheons. 15 months of temperature of 17–19°C, year-round bâtonnage, ageing on the lees. pressing and racking into stainless steel vat for self clarification, bottling without filtration in August 2013. Alcohol 13.0% abv 14.0% abv Residual sugar 1.8 g/l 1.2 g/l Acidity 4.1 g/l 5.7 g/l pH 3.58 3.42 Bottles 2,666 5,000 Stopper Cork Cork

Web www.sutor.si www.marof.eu

Notes Notes

www.revija-vino.si Photo: www.bottleshooters.eu FLIGHT 4 Valter Sirk Zanut Sauvignon Sauvignon 2015 2015

District Brda Brda Elevation 310 m 80–130 m Vines/ha 2,000 (Terrace) 3,400 Soil Marl Marl Harvest Beginning of September / hand-picked Beginning of September / hand-picked Vinification Cold maceration for 10–12 hours, fermentation 24-hour cold maceration at 8°C, fermentation in stainless in stainless steel vats at 15–18°C, ageing on the lees steel vats for 30–35 days at a temperature of 18°C. for 6 months. Fermentation with own yeast, 11 months of ageing in stainless steel vats (of which 10 months on the lees), at least 6 months of further ageing in the bottle. Alcohol 13.0% abv 13.0% abv Residual sugar 1.3 g/l 2.5 g/l Acidity 5.2 g/l 6.2 g/l pH 3.48 3.35 Bottles 2,500 8,600 Stopper Cork Cork

Web www.valtersirk.com www.zanut.si

Notes Notes

www.revija-vino.si Photo: www.bottleshooters.eu FLIGHT 5 Edi Simčič Marjan Simčič Sauvignon Blanc Sauvignon Blanc Opoka 2015 2015

District Brda Brda Elevation 150 m 200–250 m Vines/ha 6,500 – Soil Marl Marl Harvest Beginning of September / hand-picked End of September / hand-picked Vinification 2–3 hours of maceration at ambient temperature, Fermentation in contact with grape skins (maceration) uncontrolled fermentation temperature, ageing in for 4 days in 4,000-litre conical oak barrels, with no barriques for 11 months, six months of further ageing selected yeast. Soft pressing with pneumatic press. in the bottle. Ageing in 2,500-litre oak barrel for 23 months. Alcohol 14.5% abv 14.0% abv Residual sugar 1.0 g/l – Acidity 5.3 g/l 5.6 g/l pH – 3.27 Bottles 3,000 3,500 Stopper Cork Cork

Web www.edisimcic.si www.simcic.si

Notes Notes

www.revija-vino.si Photo: www.bottleshooters.eu FLIGHT Event’s speaker: 6 Movia Dušan Brejc Sauvignon 2015

District Brda Elevation 150 m Vines/ha – Soil Marl Harvest September / hand-picked Photo: www.marijanmocivnik.com Vinification Fermentation at temperatures between 15°C and 18°C, stainless steel, ageing on fine lees for 3 months. 1-month maceration with fermentation at controlled Managing director of the Wine Association of temperatures. One year of ageing on the lees in large Slovenia Ltd. (established in 1967), which unites wooden barrels the mainstream & leading wine producers of the Alcohol 13.0% abv land. Mr. Brejc received his BSc in Agronomy from Residual sugar 1.2 g/l the University of Ljubljana, further specializing Acidity 4.9 g/l in (Dijon). Starting with 1982, his first pH 3.66 decade of professional life was dedicated to oenology and in Slovenia and the Bottles 5,333 former Yugoslavian republics. His next ten years Stopper Cork were then spent in the international marketing and sales of wine, spirits and soft drinks. In 2003, Web www.movia.si he joined the Wine Association of Slovenia. Dušan is a taster at domestic & international wine competitions, an established wine writer and educator. He holds the title of the Ambasciatore del Notes Vino (Associazione Nazionale Città del vino, Italy).

www.revija-vino.si Photo: www.bottleshooters.eu We kindly thank the following companies and organizations for their support:

StudioAjd design, illustration, photography www.studio-ajd.si

Bottleshooters professional bottle photography service www.bottleshooters.eu

MarijanMočivnik winemakers’ presentation materials www.marijanmocivnik.com

Contineo Translations and language editing [email protected]