With six months skin contact in qvevris, this Rebula-heavy blend has a refined but grippy texture. There’s good citrussy acidity too, but also a slightly stale feeling – some hints of oxidation and some rather over-developed vegetal/dried herb activity.
I can’t help wondering what this tasted like when it came out of the qvevris – and before it had 18 months of oak maturation.
I have fond memories of the 2011, which seemed fresher.
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