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Erzetic Visnjevik Andrej Erzetic

Visnjevik 25a, 5212 Dobrovo
Slowenien

Telefon +386 51 643 114
info@vinarstvo-erzetic.com

Dieser Aussteller ist Mitaussteller von
VINO AMICUM d.o.o.

Messehalle

  • Halle 15 / H41
 Interaktiver Hallenplan

Hallenplan

ProWein 2017 Hallenplan (Halle 15): Stand H41

Geländeplan

ProWein 2017 Geländeplan: Halle 15

Unser Angebot

Produktkategorien

  • 01  Weine (nach Anbaugebieten)
  • 01.01  Europa
  • 01.01.23  Slowenien
  • 01.01.23.03  Primorska

Unsere Produkte

Produktkategorie: Primorska

RIBOLLA 2015

Alcohol: 12,5 vol %
Total acidity: 5,5 g/l
Variety: 100 % Rebula
Type of wine: belo, suho
Vintage: 2015

Vineyards age: over 15 years

Vineyards exposure:: east oriented sloaps in upper Brda

Vineyard: terraces, 4000 plants per hectar, single guyot

Soil type: marl (Eocene flysch)

Cultivation: converting to organic

Harvest: hand-harvested, second half of September

Vinification: after immediate pressing the must was cooled down to 8°C in a stainless steel container. After a day the must was decanted and then fermentation began at a controlled temperature of 15°C. Decanted at the end of fermentation

Maturation: on fine lees until January, when was filtered and bottled

Bottling: 0,75 l bottles, box of 6 bottles, natural cork

About wine: A wine of straw-like yellow colour with greenish tinges. A soft yet rich bouquet of the first intake takes us to blossoming spring meadows and orchards, reminding us of rhubarb compote with lemon zest and roasted apples, seasoned with ginger and cloves. In the mouth, we are cheered by its vivacity and perfect harmony of alcohol and acids. A delicate mineral note gives the wine a pleasant saltiness and elevates it to the role of an exceptional aperitif. The complexity of the wine reveals itself in the long and promising finish, calling for another sip.

Pairing suggestions: The Erzetič Rebula is recommended to be served with vegetable tempura, vegetable soups, risotto and pasta, seafood, cottage cheese soufflé, freshwater and saltwater fish, as well as next to various stews, grilled chicken, delicate cheeses, and numerous other dishes which call for Rebula’s freshness. The ideal serving temperature is between 8 and 10 °C.

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Produktkategorie: Primorska

AMFORA BELO 2011

Alcohol: 13 vol %
Total acidity: 5,1 g/l
Variety: 80 % Rebula, 20 % Pinot Blanc
Type of wine: white, dry
Vintage: 2011

Vineyards age: over 15 years

Vineyards exposure: east oriented sloaps in upper Brda

Vineyard: terraces, 4000 plants per hectar, single guyot

Soil type: marl (Eocene flysch)

Cultivation: converting to organic

Harvest: hand-harvested, second half of September

Vinification: pressing after 6 months of maceration in amphora

Maturation: refinement of the wine in large wooden barrels for at least 18 months on fine lees. Bottled after filtering and cellared for at least 12 months

Bottling: 0,75 l bottles, box of 6 bottles, natural cork

About wine: The wine is of an intense golden orange colour with amber tinges which serve as proof of an extended maceration, yet it is still lively. On the nose it is predominantly winy, with delicate aromas of flowers and fruits which reveal the notes of maturing on fine lees in oak barrels. Tannins, which are revealed by the bitterness of the first sip, soon give way to balsamic notes and spiciness, which last until the long and explicitly mineral aftertaste.

With food:The Erzetič Belo Amfora (White Amphora) is recommended to be served with grilled poultry, offal dishes (pâtés and fried liver), meat in jelly (aspic), asparagus risottos, stuffed artichokes, pumpkin rolls with smoked ricotta, aged semi-hard cheeses and other dishes which are moderately spicy. The ideal serving temperature is between 16 and 18 °C.

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Produktkategorie: Primorska

SENTIO

Alcohol: 12,5 vol %
Total acidity: 6,3 g/l
Variety: 70% Rebula, 30% Chardonnay
Type of wine: white, brut

Vineyards age: over 15 years

Vineyards exposure: east oriented sloaps in upper Brda

Vineyard: terraces, 4000 plants per hectar, single guyot

Soil type: marl (Eocene flysch)

Cultivation: converting to organic

Harvest: hand-harvested, end of August

Vinification: immediate pressing of harvested grapes with cooling down the must to 10 ° C in a stainless steel container. After a day the must was decanted and then fermentation started at a controlled temperature of 14 °C. Decanted at the end of fermentation and left on fine lees until March, when was filtered

Maturation: bottled for secondary fermentation at the end of March and disgorged after 30 months

Bottling: 0,75 l bottles, box of 6 bottles, natural cork

About wine: It is a wine of straw-like yellow colour with golden tinges. It features a rich foam and prolonged release of tiny bubbles. On the nose we detect the richness of white flesh fruit (apples, pears, peaches), as well as a blossoming spring meadow and pineapple. In the mouth, a fruity note is complemented by sensations of bread crust and pastries (brioche, butter biscuits). In the aftertaste, refined acid and moderate percentage of residual sugars accentuate the fruity character of the wine and intertwine with persuasive minerality.

With food:The Erzetič Sentio is recommended as an aperitif, it goes well with all kinds of finger foods. It can be sipped alongside chips or prosciutto with melon, vegetable tempura, spreads made from olives and various vegetables, tomato and mozzarella, raw or lightly smoked trout, swordfish or salmon, or it can be simply served by itself, as a toast. The ideal serving temperature is between 8 and 10°C

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Über uns

Firmenporträt

Višnjevik and its vineyards
Our village is nestled in the midst of Brda hills at an altitude of 219 meters. Višnjevik has been known since the Middle Ages for its Ribolla vineyards and olive plantations. Steep marl slopes demand hard work in the vineyard, but the resulting wine quality serves as a reward for all the effort and encourages future expansion.

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