Terpin Rebula 2016 - Stamas cuvee fermented in an open wooden

fermented in an open wooden container for 14 days and rested in an old wooden barrel for at least 18 months

so najbolj primerna za ljudi

Fish and white meat

The number of wine flies on the image reflects the complexity - funkiness of the wine

33% ribolla

Terpin Rebula 2016 - Stamas cuvee fermented in an open woodenProject description The origin of its name comes from Italy, from the Italian verb ribollire to boil. It was brought to Italy by the Greeks. "Ribolla of orange yellow color. Scent of dry peach, chestnut honey, hay and wind. The taste is full, rich and salty. Strong tannins and long lasting aftertaste." Food pairing? Goes well with duck, white meat, vegetable risotto. It goes especially well with marble trout, seafood and freshwater fish. We can also