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Brda In Your Pocket - Erzetič winery
Poziom:
Temat: Podróże
We are here in Brda which is one
of Slovenia’s main wine regions.
It’ been called kind of like a mini Tuscany
because it’s basically 70m2 km of rolling hills.
just covered in vineyards. And every hill
basically is topped with a little village and
a church kind of the one you see behind me here.
Most of the vineyards are privately owned.
They are kind of individual family small operations.
So basically you can’t go wrong: Drive around
until you find a house you like.
Knock on the door. They
probably own their own vineyard.
Right now we are going to
check out a place called Erzetič.
They’ve been known to have some
pretty interesting wines. So come along!
Dobridan (Hello)
They not only make wine here but they also make
olive oil which is an appetizer pretty much for every meal.
The Erzetič vineyard is about 10 hectares
and one of the grapes they grow is Rebula.
which is a really specific grape apparently
that grows right around 200m in altitude.
And the wine it makes is really kind of fruity, dry, sweet wine.
And now we're going to check out the
Wine cellar to see some other varieties.
In the cellar here they have about roughly 80 barrels.
They have these huge barrels over here which contain
mainly white wine that fit something like 1200l.
And in these smaller barrels they
keep the red wine. That’s about 220l
Ok! Right now we are drinking some Pinot Grigio,
or what one day will be Pinot Grigio
Now it’s kind of in the middle
of its maceration process
It is originally from 2007. It still has this
kind of strange, yet attractive milky colour.
We are here in the amphora room,
which is a special fermentation process.
They use these big amphora clay pots or
kind of underground tanks to ferment the wine.
A couple of them contain 2500l
They are really big underground here.
You have to mix it five times a day and it’s a
really labour -intensive process as you can see.
We are here now in the old wine cellar,
actually underneath their house.
Finishing off our visit with a bunch of homemade
meat, cheese and this wine here which
spent one year in those amphora, the clay pots we saw,
which gives it quite an earthy taste. Nasdravje!
