Domaine Name Family/Owners Name How many years has the family owned the domaine? How many generations? How many hectares of vines are leased? How many hectares of vines are owned? Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning? How do you fertilize? Do you sell off any of your wine en vrac/allo sfuso? Vodopivec Vodopivec Paolo Several generations The first information referring to the Vodopivec last name (and therefore to our family) dates back to 1632. 6.0 hectares 0.0 hectares Our company is not bio or biodynamic certified, but it has always used the techniques of natural winegrowing with very limited pest and disease control intervention. We fully support the main rule of the consortium we are members of, namely CONSORZIO VINI VERI. Grapes are only harvested by hand. There is no green harvesting, since we cultivate head-trained bush vines. and the production per plant is very low. Limited defoliation. As stated above, we only use mature manure from local stables that raise animals with local, Carsic fodder without using antibiotics and artificial supplements We do not purchase grapes. The grapes that we use for winemaking are only from the vineyards that we own and manage personally.
VINO #1 ORIGINE 2012 GENERAL Appellation Origine 2012 Cepage/Uvaggio 100% Vitovska % Alcohol by volume 0.125 # of bottles produced 3800 Grams of Residual Sugar Zero VINEYARD AND GROWING Vineyard/ name(s) and locations The vineyards are located in the town of Colludrozza. Exposures and slope of vineyards South Southwest The land is level Soil Types(s) On the surface there is clay, below the surface there is limestone. Average vine age (per vineyard) 20 years Average Vine Density (vines/ha) 10500 Approximate harvest date(s) September 22 23. This year, winter in the Carso area was harsh. From the end of January through mid-february the local wind ("bora") blew violently with gusts of more than 100 miles per hour for two weeks, with cold temperatures. That caused a lot of damage to the plants. The growing season was characterized by a normal Spring and a warm (within the norm), dry and very windy Summer. I usually do not express an opinion on the vintages, because I view them as the expression of various factors influenced by the weather and the way we manage the vineyard. WINEMAKING/CELLAR whole cluster, % destemmed, % 100% destalked
Fermentation: vessel type and size Duration of contact with lees Select or indigenous yeast? Please describe wine making process for EACH wine such as: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Conic, 30-hectoliter Slavonian oak barrels. A month and a half Six months, Fifteen days Only local yeasts Grapes are destalked and put in conic barrels for fermentation, with punching down four times daily, without monitoring the temperature. A traditional press is used for the pressing phase. A pump is used for racking. No batonnage. Malolactic fermentation occurs naturally at the end of the fermentation, without adding lactic acid bacteria. No sugar added. Wine is aged in the cellar for almost three years in 30-hectoliter Slavonian oak barrels. Almost three years One year No. Our company is against any type of filtration. Sulphites are added before bottling. Generally, their content is 30-35 milligrams per liter.
VINO #2 VITOVSKA 2012 GENERAL Appellation Vitovska 2012 Cepage/Uvaggio 100% Vitovska % Alcohol by volume 0.125 # of bottles produced 7000 Grams of Residual Sugar Zero VINEYARD AND GROWING Vineyard/ name(s) and locations The vineyards are located in the town of Colludrozza Exposures and slope of vineyards South Southwest. The land is level Soil Types(s) On the surface there is clay, below the surface there is limestone. Average vine age (per vineyard) 20 years Average Vine Density (vines/ha) 10500 Approximate harvest date(s) September 22 23. This year, winter in the Carso area was harsh. From the end of January through mid-february the local wind ("bora") blew violently with gusts of more than 100 miles per hour for two weeks, with cold temperatures. That caused a lot of damage to the plants. The growing season was characterized by a normal Spring and a warm (within the norm), dry and very windy Summer. I usually do not express an opinion on the vintages, because I view them as the expression of various factors influenced by the weather and the way we manage the vineyard. WINEMAKING/CELLAR
whole cluster, % destemmed, % Fermentation: vessel type and size Duration of contact with lees Select or indigenous yeast? Please describe wine making process for EACH wine such as: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? 100% destalked Fermentation in Georgian earthenware amphorae with a capacity between 14 and 25 hectoliters. A month and a half. Only local yeasts Destalked grapes are put into Georgian amphorae for fermentation. Punching down four times daily, without a controlled temperature. A traditional press is used for pressing. A pump is used for racking. No batonnage. Malolactic fermentation occurs naturally at the end of the fermentation, without adding lactic acid bacteria. No sugar added. Wine is aged for six more months in the Georgian amphorae and then for two years in 30-hectoliter Slavonian oak barrels. Two and a half years One year No. Our company is against any type of filtration. Sulphites are added before bottling. Generally, their content is 30-35 milligrams per liter.
VINO #3 VITOVSKA T 2012 GENERAL Appellation Vitovska T 2012 Cepage/Uvaggio 100% Vitovska % Alcohol by volume 0.125 # of bottles produced 2300 Grams of Residual Sugar Zero VINEYARD AND GROWING Vineyard/ name(s) and locations Vineyards located in the town of Colludrozza Exposures and slope of vineyards South Southwest. The land is level Soil Types(s) On the surface there is clay, below the surface there is limestone. Average vine age (per vineyard) 20 years Average Vine Density (vines/ha) 10500
Approximate harvest date(s) September 22 23. This year, winter in the Carso area was harsh. From the end of January through mid-february the local wind ("bora") blew violently with gusts of more than 100 miles per hour for two weeks, with cold temperatures. That caused a lot of damage to the plants. The growing season was characterized by a normal Spring and a warm (within the norm), dry and very windy Summer. I usually do not express an opinion on the vintages, because I view them as the expression of various factors influenced by the weather and the way we manage the vineyard. WINEMAKING/CELLAR whole cluster, % destemmed, % Fermentation: vessel type and size Duration of fermentation Durata del contatto con i lieviti Duration of contact with lees Select or indigenous yeast? Please describe wine making process for EACH wine such as: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? 100% destalked In Georgian earthenware amphorae A month and a half Three years One amphora one day and one amphora six months. Only local yeasts In one amphora the maceration took place in one day, in the other amphora it was six months. After pressing, the wine was put into small amphorae for ageing on the yeasts for two and a half years. A pump is used for racking. No batonnage. Malolactic fermentation occurs naturally at the end of the fermentation, without adding lactic acid bacteria. No sugar added. Wine is aged in the cellar for two and a half years in the small Georgian earthenware amphorae. Two and a half years One year No. Our company is against any type of filtration. Sulphites are added before bottling. Generally, their content is 30-35 milligrams per liter.
VINO #4 GENERAL SOLO MM12 Appellation Solo MM12 Cepage/Uvaggio 100% Vitovska % Alcohol by volume 0.125 # of bottles produced 3.8 Grams of Residual Sugar Zero VINEYARD AND GROWING Vineyard/ name(s) and locations One single enclosed vineyard, called Ruje, located in the town of Colludrozza. Exposures and slope of vineyards South Southwest. The land is level Soil Types(s) Some clay on the surface, below the surface there is limestone. It is a very rocky vineyard.
Average vine age (per vineyard) 20 years Average Vine Density (vines/ha) 10500 Approximate harvest date(s) September 22 23. This year, winter in the Carso area was harsh. From the end of January through mid-february the local wind ("bora") blew violently with gusts of more than 100 miles per hour for two weeks, with cold temperatures. That caused a lot of damage to the plants. The growing season was characterized by a normal Spring and a warm (within the norm), dry and very windy Summer. I usually do not express an opinion on the vintages, because I view them as the expression of various factors influenced by the weather and the way we manage the vineyard. WINEMAKING/CELLAR whole cluster, % destemmed, % Fermentation: vessel type and size Duration of fermentation Duration of contact with lees Select or indigenous yeast? Please describe wine making process for EACH wine such as: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? 100% destalked Fermentation in Georgian earthenware amphorae with a capacity between 14 and 25 hectoliters. A month and a half Six months Only local yeasts Destalked grapes are put into Georgian amphorae for fermentation. Punching down four times daily, without a controlled temperature. A traditional press is used for pressing. A pump is used for racking. No batonnage. Malolactic fermentation occurs naturally at the end of the fermentation, without adding lactic acid bacteria. No sugar added. Wine is aged for six more months in the Georgian amphorae and then for two years in 30-hectoliter Slavonian oak barrels. Two and a half years One year No. Our company is against any type of filtration. Sulphites are added before bottling. Generally, their content is 30-35 milligrams per liter.