Let’s head back to the village of Planina above the Vipava Valley. We’re returning to the Ferjančič family to look at their expression of Rebula, a wine that fermented in a large acacia barrel.
Grapes are coming from a 22-year-old vineyard planted at an approximate altitude of 300 meters above sea level on east-facing slopes. The vineyard is grassed and planted on flysch. Bunches are hand-harvested, destemmed and undergo a night of cold-soaking in the press. A lot of attention is carried to prevent oxidation, and usage of dry ice is common.
After a gentle pressing, the juice is racked with fine lees in a large 2,500-liter acacia barrel where it ferments. Lees are regularly stirred, and the wine also undergoes complete malolactic conversion. Finally, after a good half a year of maturation, it is bottled via coarse filtration.
Ferjančič’s Rebula unveils a crystal clear, strawy yellow colour with a fairly dense texture.
Its aromas are intense. We identify white peach, apricot, tangerine, lemon, almond blossom, butter and hints of grass.
The taste is dry, relatively soft and reasonably warm. Its freshness is pleasantly emphasised with a mineral signature. A wine of intensity, medium-body and just enough – well lasting persistency, in which flavours of peach, lemon, white flowers and herbs are reflected.
A wine that is ideal for drinking now and looking at the price tag is a real bargain. A bottle will cost you approximately 7,5 Eur, and currently, the 2019 vintages are available at Vinoo.co, Vinodirekt and TuamV.