リンゴっぽかったような。
後味はグレープフルーツのようなほろ苦み。
ある販売サイトより:
1997年からとまだ若い造り手ながら、自然な栽培と人為的な介入を極力排除した醸造で、個性的な美しいワインを造っています。
2007年、2009年と（2008年は一切瓶詰めせず）リリースの度に爆発的にファンを増やしてきたワイン、2010年は、葡萄の収量が少なかったため、2007年同様、全量アンフォラバージョンになりました。
6か月間アンフォラでブドウの皮ごと発酵し、プレスした後、再度アンフォラで6か月熟成。その後大樽で2年間の熟成後に瓶詰めしています。 ヴィナイオータさんによれば、初めて今のヴォドピーヴェッツのセラーで醗酵から熟成までを行ったワインでもあり、よりピュアになった感があるとのこと！ （09までは屋外に埋めたアンフォラで醗酵＆初期熟成を行っていたそう。）
Vodopivec
The vineyard is framed by the Carso, the hard, solid rock found in this isolated area of Italy. The wine cellar was made by blasting through this Carso, and digging down deep into the earth. Vines are planted at 10,000 vines/ha, and are trained with Alberello trellasing, with minuscule yields of only 0.5kg per plant. Rain waters the grapevines, no other irrigation is required. The grapes which enter the wine-cellar are prepared by long, slow maceration, restoring little by little what Nature has created in time. What Nature has given to the vineyard, the grapes now give to the wine.
The temperature in the cellar is naturally constant. No filters or refrigeration is needed, as the wine is born in the most natural fashion and finds in the amphora its container par excellence, the fundamental element of wine-making. The wine is best expressed through storage in underground terra cotta, placed at a constant temperature for a period of five to seven months. It will then spend two years in large barrels, so as not to rush the final product.
Today’s vineyard is heir to a farming family that has always been tied to the land. Their passion has its roots in the awareness of what it is. Today it produces one and only one wine, Vitovska, the wine of the Carso, with rich historical heritage.
リンゴっぽかったような。 後味はグレープフルーツのようなほろ苦み。 ある販売サイトより: 1997年からとまだ若い造り手ながら、自然な栽培と人為的な介入を極力排除した醸造で、個性的な美しいワインを造っています。 2007年、2009年と（2008年は一切瓶詰めせず）リリースの度に爆発的にファンを増やしてきたワイン、2010年は、葡萄の収量が少なかったため、2007年同様、全量アンフォラバージョンになりました。 6か月間アンフォラでブドウの皮ごと発酵し、プレスした後、再度アンフォラで6か月熟成。その後大樽で2年間の熟成後に瓶詰めしています。 ヴィナイオータさんによれば、初めて今のヴォドピーヴェッツのセラーで醗酵から熟成までを行ったワインでもあり、よりピュアになった感があるとのこと！ （09までは屋外に埋めたアンフォラで醗酵＆初期熟成を行っていたそう。） Vodopivec The vineyard is framed by the Carso, the hard, solid rock found in this isolated area of Italy. The wine cellar was made by blasting through this Carso, and digging down deep into the earth. Vines are planted at 10,000 vines/ha, and are trained with Alberello trellasing, with minuscule yields of only 0.5kg per plant. Rain waters the grapevines, no other irrigation is required. The grapes which enter the wine-cellar are prepared by long, slow maceration, restoring little by little what Nature has created in time. What Nature has given to the vineyard, the grapes now give to the wine. The temperature in the cellar is naturally constant. No filters or refrigeration is needed, as the wine is born in the most natural fashion and finds in the amphora its container par excellence, the fundamental element of wine-making. The wine is best expressed through storage in underground terra cotta, placed at a constant temperature for a period of five to seven months. It will then spend two years in large barrels, so as not to rush the final product. Today’s vineyard is heir to a farming family that has always been tied to the land. Their passion has its roots in the awareness of what it is. Today it produces one and only one wine, Vitovska, the wine of the Carso, with rich historical heritage.
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