Medot

Rebula journey 2018

 

  • Grape type: Rebula 
  • Region: Brda
  • Vineyards: Southeastern slope of the hill below the Medot Estate in Dobrovo, terraced vineyard. 
  • Vineyards age: All rebula grows on vines that are over 35 years old and are minimally exposed.
  • Vineyards altitude: 150–200 m
  • Vineyards exposure: southeastern
  • Soil type: Marl, sandstone (opoka)
  • Harvest: Manual, carried out at the end of September, the grapes were completely matured, golden yellow and completely healthy.
  • Harvest time: End of September.
  • Vinification: It is done in two ways. Immediate pressing of half of the grapes, cooling of grape must at 8°C in a stainless-steel vessel; after two days the process continues with racking and addition of selected yeasts. Fermentation takes place at a controlled temperature of up to 16°C. The rest of the grapes are cold macerated for 48 hours, then gently pressed and fermented at a higher temperature of 18°C.
  • Maturation: First racking after fermentation, ageing on lees until April and in the same month we combine both Rebulas. Bottling in May.
  • Maturation in a bottle: 3 months
  • Alcohol: 12.5% vol
  • Total acidity: 5.5 g/l
  • Bottles: 3.500, 0.75 l
  • Bottling: Bottles of 0,75 l, cork stopper, 6 bottles in each cardboard box.
  • Serving temperature: 8–10°C
  • Ageing: 2018
  • pH: 3,4