Description
It is made from the finest Refošk grapes with a small addition of cab + merl depending on the vintage, up to a maximum of 20% in total The grapes are simply strained through a modern press sieve without pressing. It is then cooled to allow the coarse lees to settle. The clear must is transferred into an inox vessel, the tested yeasts are added and the fermentation is controlled at 14-18°c. The base wine, thus prepared, goes on to secondary fermentation. After the secondary extended fermentation has been completed, on yeast for at least 4 months, the sparkling wine is bottled.
It is served at a temperature of 5-7 °C.
Classic line
Premium line
Sparkling line
Straw line