Mansus • Makovec • Our wines

Our wines are white and red, dry and sweet, selected and dried, young and old. They ripen in large acacia and smaller oak barrel or in inox tanks.

SAUVIGNONASSE (former Tokay - Furlanski tokaj)

Vineyard: Kakavec.
Position: South-west.
Picking: Handpicked in the second half of September. Fermentation in the inox tank.
Description: The wine has characteristic yellow colour, the aroma is a mixture of gentle herbs and spring aromas, acacia bloom, rich flavour with the emphasis on minerals
Food: It goes well with slightly smoked or grilled food.
Local dish: Grilled polenta with pancetta.

MUSCAT (Rumeni muškat)

Vineyard: Žentinovec.
Position: West.
Picking: Handpicked in the middle of October. Cold soaking for 12 hour. Ripening in inox tanks with its own years.
Description: The wine has a typical muscat aroma and taste; it is extremely fresh, which gives it a feeling of squeezed grapes in the glass.
Food: It goes very well with carefully selected deserts
Local dish: Bread "štruklji" with walnuts.

RIBOLLA (Rebula)

Vineyard Ilovnik.
Position: West.
Picking: Handpicked in the beginning of October. Alcohol soaking for 48 hours. Combined ripening in inox and oak 2251 barrels.
Description: The wine has golden yellow colour, rich and intense aroma of dry fruit with a touch of vanilla. The wooden note can be detected, which makes the wine rich and complete. The taste is very memorable.
Food: It goes well with potato gnocchi with mushroom sauce, roast beef.
Local dish: Cotechino cooked in the wine.

PINOT NOIR (Sivi pinot-r)

Vineyard: Ograda.
Position: South.
Picking: Handpicked in the beginning of September. Alcohol soaking for 6 months with its own yeast. Ripening in the inox tank.
Description: The wine with the slight shade of opaque colour, the aroma is soft and fruity, it reminds you of ripe cherries and it is complemented with a fruity flavour.
Food: It goes well with different rolls made from white meat with gentle cheese dressing.
Local dish: Omelette with herbs and young cheese.

MERLOT AND CABERNET SAUVIGNON

Vineyard: Log.
Position: North.
Picking: Handpicked in the second half of October. Alcohol soaking for 14 days. Self-cleaning is inox tanks, ripening is large acacia barrels for 18 to 24 months.
Description: The wines have ruby colours, rich and fruity flavours or ripe wild berries. Still fresh, which gives them a pleasant, full taste in the mouth.
Food: They go well with ripe cheese, a whole variety of dishes with red meat, even venison.
Local dish: Beef tongue on butter with wine sauce.

KLARNICA

Vineyard: Pod hišo.
Position: South-west.
Picking: Handpicked, November or December, depending on the weather conditions. Alcohol soaking for 10 days, ripening in 2251 wooden barrels for 12 to 18 months.
Description: Wine with the appearance of old golden ear and its aroma leads you to expect something sweet. But that is not the case, since Klarica is a dry wine with a rich aroma of spring acacia blossoms and ripe grass. The taste is special, full, mineral and it leaves along aftertaste.
Food: It depends on the individual approach and taste.
Local dish: It has proved itself to go very well with grilled bread with melted young cheese, dribbled with honey and with a slice of home-made Vipava prosciutto.