Water is for body, Wine is for soul!
Back to May 2012, during the RAWFair organized
By Isabelle Legeron.
I was waiting for this moment from a long
time, meet the great Ales Kristancic from Movia in Brda, Slovenia. I met him on
the two days with his wife Vesna, attending couples of tasting to decrypt the
wines at their best.
Let's first present the Movia estate.
Laying along the Italian and the Slovenian
sides of the Collio, the Movia estate exists since the year 1700. Movia is a
family estate with its main house in Ceglo, covering 22 hectares of vineyards
including many of the best parcels in the borderland between Slovenia (ZGP
Brda) and Italy (DOC Collio).
The Movia estate has existed since 1700 and has been in the hands of the
Kristančič family since 1820 following a wedding. During Venetian republic, one
of the three daughters inherited of the vineyard, and married Kristancic, who
was soldier. Ales is the eight generation in the family.
The Kristančič family became exclusive
suppliers of wine for state protocol events in the former SFR Yugoslavia in
1958. In keeping with the family's decades of winemaking endeavor, Aleš honed
his skills in Bordeaux and in Burgundy, Château Pétrus and Burgundy’s Domaine
de la Romanée-Conti, returning back home with the idea of a completely
different concept of wine production, enriched with new knowledge of modern
winemaking and marketing concepts. It was on the basis of these new ideas that
the historical breakthrough of Slovenian wines began.
The Movia and Vila Marija brands are among the
most important and most frequently awarded wines in South-Eastern Europe.
One fifth of the Kristančič family's annual production is sold domestically,
while all of their remaining product is sold to Western European markets.
Since he was a kid, Ales helped his father
transfer wines from barrel to barrel. Today with passion he works with
biodynamics principles, experimenting the best in wine making to reveal purity
and authenticity. Eight generations have been working in the vines and in the
cellar, to produce the best with natural emphasizes between nature, soil,
vines, and wine.
Movia estate and Ales
Kristancic are strongly representing Slovenia wine culture, and currently the
most famous, and with no arguments the best producer in the country.
Ales a genius and a wise
man. By himself he is a full movie, areal
man full of life and joy. Sharing things with passion, a gentlemen that loves
to be with people and women. A wise man.
Region:
Brda: hill speckled sunny land, low lying,
gently flowing hills, western Slovenia
Soil:
Brda marl: calcium carbonate, lime
richmudstone, clay silt
Flysh: sedimentary rocks deposited in a deep
marine face, formed in orogenesis
Climate:
Mediterranean climate:
- Moderate summers
- Sufficient precipitations
- Close to Alpine peaks
- Cool air: high level of acids and aromatic substances
Wine region profile:
Brda whites: gentle, balanced, fresh,
vivacious, most age well
Brda reds: very strong color, pronounced,
extract, developing in elegant complex bouquet
Movia:
Ales is a nice and good storyteller. And
Slovenia is really to watch out for outstanding wines. Slovenia is hosting an
extraordinary innovative winemaking community, with dozens of producers making different
wine styles along the border zone between northern Italy and Austria such as
Edi Simcic, Marjan Simcic, Cotar, Sutor and, especially, Movia.
Those winemakers are devoted to organic
farming and to creating wines in their own style that express at their bests place
of origin and vintages. For me their as wine stars.
Slovenia’s vineyards produce a lot of white
wines, from known varieties, such as Sauvignon Blanc, Chardonnay, Pino Grigrio,
Tokay , and more unknown ones, like Ribolla Gialla (called Rebula), Vitovska Grganja,
Zelen and Pinela. Also, produce amazing good red wines from Pinot Noir,
Cabernet Sauvignon, Teran and Merlot. Many people still producing wines for
sale and not to elaborate wine.
Today as a wise man, Ales Kristancic with his wife Vesna. He is
full of life and joy, extravagant and plenty of thoughts and solid opinions, genuine
and a complete showman, intense, focused, passionate and unpredictable. Where
he learned best was from his father.
His wines are like him wise, extravagant and
full of expressions.
Holding many old vines on the estate
he explains that when you make wine you never mix grapes from different
vineyards, same variety is not a problem. The vintage make the final influence,
and you just got to respect your style. You have to make your wine perfect and
different. And we are in a generation where science gives us more benefits to
understand and do better without cheating, not adding products.
Always worked same way in family, he
says that you have to understand biodynamic is
just a very good farming from the old generations, people were smart
enough to use what god gave to us, and it is not an astronaut who came down to
make wine. And god gave us the mind, to understand and use nature rules. For
example oval barrels allow the winemaker to divide the yeast by different
temperature levels, to keep the bests. And don’t add things in to wine, you
have to let it express himself, don’t use make-up.
He is really confident that to use nature
you have to work more with your hands. What is important is not the cost, it’s
how it’s made and where it’s from , and made with passion and heart.
Preaching a lot about biodynamics and
Rudolf Steiner, as he understood nature rules and respect, but he says you need
to use the preparations in the right way!
About the farm, it’s a full integrated
farm with animals, until 1983 it was a classic farm. Now it is a farm really
close to the estate to support each other cultures, animal, fruit trees, olive
trees, vines.
Wines and Tasting Notes:
MOVIA PURO ROSE 2004
Lunar's counterpart on the bubbly side of
life. Puro starts off where other champagnes end their lives and move on to the
ageing process. A Puro turned upside-down can live forever, as its permanently
present yeasts are capable of keeping it alive for years. There is only as much
suplhur as the yeasts themselves produce. A medium orange to red color. Red
fruits on the nose, well matured, tertiary, yet still plenty of freshness. Dry,
very homogeneous on the palate, the base wine was probably partly matured in
fresh wood as there are gentle herbal notes present. A very complex,
long-lasting, excellent sparkling wine.
Vintage:
2003
Variety:
Modri Pinot 70%, Sivi Pinot 10%,
Rebula 20%
Alcohol:
13
%
Vine
training:
Mono
Guyot
Average vine
age:
32
years
Cultivation:
organic
Vinification:
Characteristic
late harvest, hand picked, short vine-to-fermentation times (max. 2h). Primary
fermentation in large tanks on natural yeasts obtained from the same
pre-harvested grapes (5%). Macerated 1 day, hence the sensitive rosé hue.
Followed by gentle pressing at low pressure levels. Secondary fermentation
completed in barrique barrels on the lees, no racking. No sulphur or any other
preservatives used before bottling. Following four years of maturing in
barrique barrels the wine completes all its natural processes and become
naturally stable, ready for a long life.
Dégorgement –
removal of sediment:
The
2004 vintage base wine was matured until the 2008 harvest when the wine from
all barrels was assembled in a large tank. Contrary to the classical method, no
sugar was used nor were any yeasts added for fermentation in the bottle. Only
must with all its substances and its world of microorganisms was added. The
matured wine then ferments in the bottle creating the PURO.
Fermentation in
the bottle:
Puro
is a very special sparkling wine as it is not degorged by ourselves. This is
left to you, when you open the bottle. The wine thus continues its life with
its own natural yeasts in the bottle until the very end and it contains no
preservatives. The advantage is that the wine has an endless life. Some may
find this procedure of opening the wine unpractical. But we believe that
practicality is a factor taken into consideration only with regard to the
outside world, never with regard to the inner-self or life in general.
(SO2)
total:
9
mg
Tasting:
Pink peach color with pleasant bubbles. Orange, light red
berries, citrus touch nose. Cloudy red fruit, juicy, savory, intriguing.
Elegant, mineral notes, long and crunchy. Strawberries, light cream, medium
plus finish. Sold upside done the bottle
need to be degorged on the service moment.
MOVIA LUNAR 8 MOON 2008 Ribolla
The king of
specialty wines – nature, with a helping hand from the moon, does most of what
is usually done by man. Our most healthy and pure wine, without added sulphur.
Pure nature in your wineglass. Amber color of medium intensity. The bouquet is
pleasant, youthful, reminiscent of grapes.
Notes of
wood ageing are present, as is a refined spicy woody note, hinting at incense
and fine herbs. On the palate the wine is dry, elegant, bitterish (the grape
skins disintegrated and remained in the wine) and youthful. Grape notes on the
nose are overcome by a fine note of wood.
Plenty of character and a fine, long aftertaste.
An extraordinary wine.
Vintage:
2008
Variety:
Ribolla 100%
Alcohol:
13.30 %
Vine training:
Guyot single
Average vine age:
29 years
Cultivation:
organic
Vinification:
Late harvest, hand picked,
short vine-to-fermentation times (max. 2h). The grapes are destemmed by hand and
placed in new oak barrels with custom caps. Fermentation begins in the berries
themselves, which gradually release the wine. After 8 months of maturing, at
full moon, the wine is gravity racked into bottles, no added sulphur, no
filtration, no pressing. This is as close as it gets to the wine ancient man
found in nature.
Preparation:
Matured 8 months in customized
220 liter French oak barrels. Bottle age 6 months in 0.75 l bottles.
(SO2) total:
Bellow 11 mg
Tasting:
With very little sediments, advice to decant slowly. Deep
yellow, clear (cloudy if not decanted properly), , orange touch. Very rich nose
on lemon, citrus, pineapple, passion
fruit, creamy mouth with soft and rich
fruity texture, coating and balanced. Full of apple with citrus zest. Tasted
with some Foie Gras, lovely matching.
MOVIA LUNAR 9 MOON 2008 Chardonnay
Vintage:
2008
Variety:
Chardonnay 100%
Alcohol:
14 %
Vine training:
Guyot single
Average vine age:
29 years
Cultivation:
organic
Vinification:
Late harvest, hand picked,
short vine-to-fermentation times (max. 2h). The grapes are destemmed by hand and
placed in new oak barrels with custom caps. Fermentation begins in the berries
themselves, which gradually release the wine. After 9 months of maturing, at
full moon, the wine is gravity racked into bottles, no added sulphur, no
filtration, no pressing. This is as close as it gets to the wine ancient man
found in nature.
Preparation:
Matured 9 months in customized
220 liter French oak barrels. Bottle age 6 months in 0.75 l bottles.
(SO2) total:
Bellow 13 mg
Tasting:
Good advice to decant because lot of nice fruity sediments,
an alive wine.Like the 8 Moon, it has a deep yellow orange color, golden hues.
The nose brings orange marmalade and dried yellow fruits, nice concentration,
light almonds character, wool, oak. Nice ripeness. Very good balance. The
finish is quite long with honey, nutty touch, creamy, citrus and almonds. Even more
impressive with decanting and time.
MOVIA VANDIMA TURNO
GREDIC 2010
Furlanski Tokaj / Tocai Friulano is a very deceptive name. In Alsace this is
a Pinot Gris, in Hungary a method of production; famed Hungarian Tokaji wines
are in fact produced from Furmint or Šipon. The name Tokaj was in fact subject
to an international dispute between Hungary and other "users" of the
name. The Hungarians won the dispute and since Tokaji is a Hungarian province
Germany, France, Italy and also Slovenia had to relinquish their variations of
the name as of 2002.
Tocai Friulano stems from northern Italy. The berries are golden-yellow and
very sweet. The vines give regular and very high yields, though maximum-yield
vineyards give quite bland, strong, "bullish" wines. Vineyards
cultivated to a yield of about a pound per vine offer a very noble wine.
The wine is lightly greenish-yellow in color, dry, rich in alcohol, with an
unobtrusive and rather gentle bouquet reminiscent of almond and meadow flowers.
Although acids tend to be weak, they can be quite harsh in a young wine of a
poor vintage. Most popular as a young wine, though better vintages can be aged
to an outstanding mature wine with expert care.
In Slovenia Furlanski Tokaj is only cultivated in Brda.
Its gentle acids make this wine for an excellent aperitif. It is best served at
10-12 degrees Celsius. It also pairs well with egg dishes and risottos.
Vintage:
2010
Variety:
Zeleni Sauvignon 100%
Alcohol:
12,5 %
Vine training:
Mono Guyot
Average vine age:
25 years
Cultivation:
organic
Vinification:
Late harvest, hand picked, short
vine-to-fermentation times (max. 2h). Primary fermentation in large tanks on
natural yeasts obtained from the same pre-harvested grapes (5%). Secondary
fermentation in large wooden barrels (3000 l) on the lees, no racking. No
sulphur or any other preservatives used before bottling, thus the wine can
complete all its natural processes and become naturally stable, ready to last a
human lifetime.
Preparation:
Matured 1 year: 3000 l volume -
Slovenian oak. Bottle age 4 months in bottles vol. 0.75 l.
(SO2) total:
Bellow 40 mg
Tasting:
Strong yellow, golden notes. Nose is very aromatic green, and cereals. Taste
drives to pineapple, mineral, creamy with light green aromatic. A wonderful
balance with a medium finish, nice waxy notes, burgundy touch.
MOVIA REBULA 2010
Rebula
(Ribolla) enjoys a long tradition in the Slovene littoral, certain oenologists
claiming this very region to be its origin (and adjacent Italian regions). It
has definitely been cultivated here since at least the 13th century. The vines
have a high yield; ripe berries tend to fall off the grape clusters.
For
precision's sake we have to differentiate between three subvarieties of Rebula:
yellow (Ribolla Gialla) with small berries, yellow with large berries, and
green Rebula (Ribolla Verde), the first of the three giving best wine.
The
name Ribolla (in Italian) stems from "ribollire", meaning to re-boil.
The Bora wind in the littoral cooled the cellars before the wine must rich in
sugars was able to fully ferment, stopping fermentation, only for the wine to
then "re-boil" in the spring. In order to save on sulphur, vintners
often used to "bodge" the Ribolla (and certain other white wines too)
by fermenting using pomace, macerating, thus rendering the Ribolla of
yesteryear cloudy, sweet and not really very good.
In
modern-day cellars this double fermentation is history. Today's Ribolla is of a
rich yellow color, dry, fresh and vivacious, presenting a balanced flavor, the
bouquet is neutral, vinous, with a slight note of cedar wood. It is consumed
young and does not age well.
Zlata
(Golden) Rebula from the Goriška Brda is best known, although these wines from
the Vipava valley are excellent as well. It is also produced in the Koper
region, less so in the Karst.
Rebula
is served chilled to 9 or 10 degrees Celsius, accompanying saltwater fish as
well as freshwater specialties such as trout or salmon, as well as oysters.
Vintage:
2008
Variety:
Ribolla 100%
Alcohol:
12,00 %
Vine training:
Guyot single
Average vine age:
66 years
Cultivation:
organic
Vinification:
Late harvest, hand picked,
short vine-to-fermentation times (max. 2h). Primary fermentation in large tanks
on natural yeasts obtained from the same pre-harvested grapes (5%). Secondary
fermentation in barrique barrels on the lees, no racking. No sulphur or any
other preservatives used before bottling, thus the wine can complete all its
natural processes and become naturally stable, ready to last a human lifetime.
Preparation:
Matured 20 months in 220 liter
French oak barrels. Bottle age 4 months in 0.75 l bottles.
(SO2) total:
Bellow 25 mg
Tasting:
Yellow color with golden hues. Nose of tropical fruits,
minerals and waxy. Ripe, rich of fruit, well balanced, excellent depth,
complexity and length, refreshing and perfect acidity.
MOVIA VELIKO BELO 2007
Beyond any
doubt the greatest desire of any vintner is to produce at least one bold,
signature wine. Any serious winemaker has to produce an original, his own
recognizable, distinct wine. A cuvee offers a better chance of demonstrating
one's own taste, style, philosophy and understanding of wine and winemaking.
We wanted
to create a new quality, a new style of wine. This is why we opted for a blend
of grapes (or rather musts while still in fermentation), not a composition of
finished wines. This produces a truly new wine, without the impression of one
variety standing out more than others, as is often the case with blends of
finished wines. Blending grapes or must during fermentation delivers a base
wine that is only ready for the final touch after three years of maturing when
pure varietals are added to maintain the style.
Veliko Belo
sometimes sees the addition of a small percentage of aged wines, thus
constantly maintaining the charm required of any great wine. Veliko Belo
exhibits a slightly higher volatility, a consequence of a longer time spent in
barrels, which increases oxidation. This renders the wine even grander and more
important.
In
selecting the varieties and the grapes we mainly see to finding the right
combinations. If we were only after strength, wine would simply be produced
from just one single variety, Chardonnay. As we wanted a rounded-off wine,
strong and aromatic on the one hand and original and indigenous on the other,
we blended the following varieties:
- Chardonnay, the wine's backbone bearing its
body;
- Pinot Gris, the hallmark of the wine's
elegance in spite of its fruitiness,
- Sauvignon, enhancing the wine's aroma,
- Ribolla, marking the wine's homestead, the
Brda terroir, our cellar.
The wine's
complexity means it pairs well with a wide selection of foods, though this wine
definitely is sensitive as to its company. Drink it at the right time; even
without food, this wine will be enough, suitably strong and aromatic.
Vintage:
2007
Variety:
Ribolla 70%, Sauvignon 20%,
Pinot Gris 10%
Alcohol:
12,50 %
Vine training:
Guyot single
Average vine age:
41 years
Cultivation:
organic
Vinification:
Late harvest, hand picked,
short vine-to-fermentation times (max. 2h). Primary fermentation in large tanks
on natural yeasts obtained from the same pre-harvested grapes (5%). Secondary
fermentation completed in barrique barrels on the lees, no racking. No sulphur
or any other preservatives used before bottling, thus the wine can complete all
its natural processes and become naturally stable, ready to last a human
lifetime.
Preparation:
Matured 3.5 years in 220 liter
French oak barrels. Bottle age 12 months in 0.75 l , 1.5 l, 3.0 l bottles.
(SO2) total:
Bellow 40 mg
Tasting:
An amazing wine! Medium yellow, orange golden notes. Very floral, pear,
apple, light creamy nutty. Very subtil and dry. Light tannins and grip from skin maceration. The palate is delicate
light on lychee, nuts, aromatic from the Sauvignon, and very light spicy tons.
MOVIA MERLOT 2005
Merlot is a traditional variety in
our family and is one of the greatest reds. It is left to macerate until the
very end, until every last gram of sugar has fermented. It matures for a long time
in new oak barrels for the wine's sharp edges caused by long maceration and the
barrels' fresh wood to round off and for the wine to become smoother, gentler
and rounder. The wine is left on the lees without racking. This delivers a
Merlot that no longer reminds us of its classic fresh fruit aroma, but obtains
a rather more "jammy" nuance, an aroma hinting at dried fruits. Some
Merlots tend to be rather heavier, as is the case wit the Movia Merlot. It
requires our full attention in order to completely feel and understand the
wine.
Pairs outstandingly with a good
cheese. Definitely a main course dinner wine, also suitable for lunches.
Enjoying a bottle of this wine requires time, as the wine sometimes requires
between half an hour to an hour after opening to fully come to life.
Vintage:
2005
Variety:
Merlot 100%
Alcohol:
12,50 %
Vine training:
Guyot single
Average vine age:
63 years
Cultivation:
organic
Vinification:
Late harvest, hand picked, short vine-to-fermentation
times (max. 2h). Primary fermentation in large tanks on natural yeasts obtained
from the same pre-harvested grapes (5%). Macerated 3 to 4 weeks until the end
of fermentation when the pomace cover settles and naturally clears the wine. The
wine is thus ready for a long and fulfilling active life in barrique casks ,
naturally without racking. Secondary fermentation completed in barrique barrels
on the lees, no racking. No sulphur or any other preservatives used before
bottling, thus the wine can complete all its natural processes and become
naturally stable, ready to last a human lifetime.
Preparation:
Matured 5 years in 220 liter
Slovenian oak barrels. Bottle age 6 months in 0.75 l bottles.
(SO2) total:
Bellow 30 mg
Tasting:
Red darkish colour. Present nose of alcohol at the opening,
but very surprising after a while. Cherries, light anis and light spices, plums.
Slightly cloudy due to non filtration
pine wood notes, ripe red and dark berries with exotic berry fruit notes.
Fresh, nice acidity. Medium depth with quite long palate. A very positive
experience.
MOVIA
MODRI PINOT 2005
Pinot
Noir is like a virus. Once you're infected, there's practically no cure. At the
same time it is one of the most difficult varieties for cultivation: there is
no system, there are no rules, neither in selecting the parcel, nor in deciding
on the method of planting, nor regarding the right time for harvesting. This is
a variety that never ceases to surprise - sometimes it brings joy, sometimes
disappointment. It causes so many headaches that even a small success delivers
great joy.
Whenever
we are paid a visit by a fellow winemaker and ask what we could offer, they
most often ask for the Pinot Noir. This is the "acid test" of any
winemaker. It showcases the producer as it is the most difficult to make
faultlessly. There are not many Pinot Noir producers around the world. Any
winemaker who would not pass for indifferent and desires a certain level of
quality in all his wines has to be quite brave to include a Pinot Noir in his
range.
Pinot
Noir can have quite an attitude in the vineyard already. But there is no
serious wine without truly strong grapes, rich and full of extract. And even
such grapes offer incertitude. With Merlot, high quality grapes almost
certainly augur a high quality, wonderful and grand wine. Not the case with
Pinot Noir. In its adolescence it can quite unexpectedly veer off the right
path.
We
are of the belief that we need to hold through until a very late harvest if we
want to make a great Pinot Noir. Although it is actually one of the earliest
varieties, we only harvest it towards the end of the grape harvest. This forces
us to thin out the grapes and drop rotting grapes on the ground. We wait until
the grapes almost completely sever their bond with the vine, when the stem
almost completely dries up. This is when berries begin to partially dry up and
a slight concentration of all the substances in the berries begins. Only then
do we start to harvest.
Partly
leaving whole grapes on the stem during maceration increases the Pinot Noir's
roughness. Considering that the wine will not be consumed immediately, a little
roughness in the wine's youth is needed to then smoothen and round it off with
age, still leaving enough meat on the bone for the wine to remain full-bodied.
Ageing cannot take place at the expense of the wine's body. We cannot make lean
and slender a body that was to weak to begin with and then becomes too
exhausted to last.
It
is only after the first year of maturing that a Pinot Noir starts showing its
true colors. If greenness begins to stand out, i.e. aromas and flavors reminding
us of green things (leaves, flowers), then we are definitely not dealing with a
great Pinot Noir, merely an unsuccessful attempt. If, however, fruity,
"jammy" aromas prevail (forest fruits, sour cherry, cherry), then
we're on the right track. But then we have to be patient and perseverant. Pinot
Noir will not deliver every year, so when it does we have to get the very best
out of it.
Pinot
Noir is produced also very high up north, even in Switzerland, though these
Pinots produce wine that resembles a rosé rather than a great red. Burgundy is
without doubt the home of the Pinot Noir. Comparing Burgundy's climate, soil,
precipitation, etc. to ours, we find that Slovenia's "Burgundy" would
lie somewhere between Štajerska and Primorska. A bit south of Štajerska and
slightly north of Primorska. Practically speaking, in the Brda.
Vintage:
2005
Variety:
Pinot Noir 100%
Alcohol:
12,50 %
Vine training:
Guyot single
Average vine age:
30 years
Cultivation:
organic
Vinification:
Late harvest, hand picked,
short vine-to-fermentation times (max. 2h). Primary fermentation in large tanks
on natural yeasts obtained from the same pre-harvested grapes (5%). Macerated 3
to 4 weeks until the end of fermentation when the pomace cover settles and
naturally clears the wine. The wine is thus ready for a long and fulfilling
active life in barrique casks , naturally without racking. Secondary
fermentation completed in barrique barrels on the lees, no racking. No sulphur
or any other preservatives used before bottling, thus the wine can complete all
its natural processes and become naturally stable, ready to last a human
lifetime.
Preparation:
Matured 4 years in 220 liter
French oak barrels. Bottle age 6 months in 0.75 l bottles.
(SO2) total:
Bellow 30 mg
Tasting:
Nice light deep red purple. Cherries, mineral, violet,
light juniper on nose. Rich fruits on cherries, blackberries, plums, very
aromatic, light spiciness. Balanced tannins. Good length really nothing to
compare to Burgundy but a really attracting wine, really refined, lovely.
MOVIA VELIKO RDECE 2004
As with Veliko
Belo, our aim was to develop a new type of wine. It is of particular importance
with this wine that all three varieties of grape composing Veliko Rdeče be
harvested as late as possible. All varieties then macerate together, giving a
new style , new flavors and new aromas. This approach was a success, the aromas
and flavors of Veliko Rdeče range from fruity to more complex, creamy flavors.
Veliko
Rdeče is composed of:
- Merlot, acting as the wine's backbone and
giving it its character. Red »grands vins« are expected to deliver a
punch, resilience and ageing ability – all traits of the Merlot;
- Cabernet Sauvignon provides aroma. Cabernet
Sauvignons exhibit a characteristic fruity aroma (flavor and perfume of
blackcurrant), also noticeable in Veliko Rdeče, though it does not stand
out.
- Pinot Noir is the element of love and
conjures up peculiar flavors, curiously reminiscent of unpleasant things,
but within Veliko Rdeče their presence is perfectly harmonious. The Pinot
Noir's flavors might even hint at oil derivatives or tar.
Vintage:
2004
Variety:
Merlot 70%, Pinot Noir 20%,
Cabernet Sauvignon 10%
Alcohol:
13,00 %
Vine training:
Guyot single
Average vine age:
35 years
Cultivation:
organic
Vinification:
Late harvest, hand picked,
short vine-to-fermentation times (max. 2h). Primary fermentation in large tanks
on natural yeasts obtained from the same pre-harvested grapes (5%). Macerated 3
to 4 weeks until the end of fermentation when the pomace cap settles and
naturally clears the wine. The wine is thus ready for a long and fulfilling
active life in barrique casks , naturally without racking. Secondary
fermentation completed in barrique barrels on the lees, no racking. No sulphur
or any other preservatives used before bottling, thus the wine can complete all
its natural processes and become naturally stable, ready to last a human
lifetime.
Preparation:
Matured 6 years in 220 liter
French oak barrels. Bottle age 6 months in 0.75 l, 1.5 l, 3.0 l bottles.
(SO2) total:
Bellow 25 mg
Tasting:
A very surprising and amazing wine! A crazy blend with
Pinot Noir!
A very nice red, purple notes color.
Nose is nice, deep and complex, lots of cherries, herbs, spices.
On the palate it brings on the same way. Cherries, strawberries, plums, anis and wood,
light mineral, with harmony blending power, freshness and acidity on a perfect
balance. Nice length and persistent. Perfect with a unique style!
Movia in a few words:
-
Way of Life
-
Glory
-
Purity of
Nature
-
Sincerity
of Author
-
Impressive
Character
-
Extraordinary
Elegance
-
Success
-
Integrity
-
Respect
-
Joy
-
Wise
-
Genius
-
Unique
Cheers #winelover s !!
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