Rebula is one of the autochthonous varieties of the Collio. What is called Ribolla Gialla on the Italian side produces mostly neutral wines when vinified in a modern way. Unless the grapes are fermented on the skins. Because what makes the Rebula is in the grape skins. And that is spectacular.
Aleks Klinec ferments the grapes for this wine for 10 days on the skins - spontaneously, of course - and then places the wine in 500 litre acacia wood barrels for a year. The wine is then transferred to 2000 litre acacia wood barrels for a further two years. The wine is then bottled unfiltered and with a minimal dose of sulphur.
Aleks Klinec Rebula impresses with notes of orange zest and tea and ripe tannins that give the wine structure. Klinec's Rebula has an astonishing minerality, freshness and a precise, vertical structure that carries the wine powerfully and straightforwardly across the palate.
Grape variety: Rebula (Ribolla Gialla)
Harvest: by hand
Fermentation: spontaneous | wild yeasts, 10 days contact with the skins
Ageing: 1 year in 500-litre acacia wood barrels, then two more years in 2000-litre acacia wood barrels
SO₂: 19 mg/litre
Alcohol content: 12.5% vol.
Closure: Natural cork
Drinking temperature: 10-12 °C
Perfect drinking maturity: from now - 2035
Content and price per litre: 0.75 l/(€46.12/l)
Maxime: All winegrowers listed with Vinonudo work with compost, organic fertiliser and natural preparations in their vineyards and refrain from using herbicides, pesticides and artificial fertilisers.