Vodopivec Vitovska Classica 2019 750ML
“Crushed rocks and dried flowers give way to peach skins and chamomile as the 2019 Vitovska blossoms in the glass. This is pure and lifted in style...A salty flourish and flinty sensation come forward through the finale, adding a savory flair as the 2019 finishes with lasting concentration." - Eric Guido, Vinous
Grape: Vitovska
Ageing potential: 12 – 18 years
Serving temperature and food pairing: Lightly chilled, 12 - 15 °C Meditation wine, great on its own or with huge variety of food.
“Crushed rocks and dried flowers give way to peach skins and chamomile as the 2019 Vitovska blossoms in the glass. This is pure and lifted in style...A salty flourish and flinty sensation come forward through the finale, adding a savory flair as the 2019 finishes with lasting concentration." - Eric Guido, Vinous
Grape: Vitovska
Ageing potential: 12 – 18 years
Serving temperature and food pairing: Lightly chilled, 12 - 15 °C Meditation wine, great on its own or with huge variety of food.
“Crushed rocks and dried flowers give way to peach skins and chamomile as the 2019 Vitovska blossoms in the glass. This is pure and lifted in style...A salty flourish and flinty sensation come forward through the finale, adding a savory flair as the 2019 finishes with lasting concentration." - Eric Guido, Vinous
Grape: Vitovska
Ageing potential: 12 – 18 years
Serving temperature and food pairing: Lightly chilled, 12 - 15 °C Meditation wine, great on its own or with huge variety of food.
Paolo Vodopivec’s vineyards are located in very close proximity to the border of Italy and Slovenia in the unique area of Carso, home to the white Vitovska grape varietal. Vodopivec focuses solely on this one grape, and takes and extraordinarily hands-on approach, from vineyard to cellar.
From biodynamically farmed vineyards, the hand harvested, destemmed grapes are crushed and fermented, in Georgian Anfora, in contact with the skins six months. In this period the cap is plunged several times a day. There is no use of temperature control or cultured yeast. After fermentation the must is pressed with the use of a basket press. The wine is matured for 24 months in large 3000L Slavonian oak barrels with ample decanting. Bottled without filtration or addition of chemical-physical stabilizers.