The climate, red and white soils, everything in Istria is perfect for quality viticulture. Istria is the northern edge of Mediterranean, and in the winter it can be very cold when the strong wind bura comes from the north. In September, when usually vintage takes place, it is chilly during the night and this helps to maintain nice acidity and aromas in the grapes.
For Piquentum, grapes are hand picked and then slowly pressed into tank without temperature control. Since the winery is converted into concrete water tanks, the temperature is a constant 10-11ºC all year long. This is perfect for aging, but this is often too cold to get a native fermentation started. Using fans to draw in the warmer outside air to around 14ºC, our wines complete a wild ferment without the use of added yeast, bacteria, enzymes, or any additives. After a long and slow fermentation without stalling fermentation or cold soaks, the wines are bottled and ready to be enjoyed.
Made from Refošk (Refosco), it has a more brooding character than Piquentum’s Teran. In part, this can be attributed to the use of barrique, which gives it body as well. Primary and malolactic fermentation are completed with native yeasts. There is a clear resemblance between the two wines, with an iron minerality that comes through in the nose and notes of black pepper and plums. Fleshier with a little more grip, Refošk has more body and tannin than Teran. While Refošk is in the Refosco family, it differs in that it ripens later and often has more pronounced ripe fruit.
Food pairing:oily cured fish, fish stews, and blood sausage.