RURALL Dobro rdeče 2018
e-label
Nutritional Information and Ingredients
| Nutrition Information per 100 ml | |
|---|---|
| Energy | 81 kcal / 339 kJ |
| Fat | 0g |
| - of which saturates | 0g |
| Carbohydrate | <0.5g |
| - of which sugars | <0.5g |
| Protein | 0g |
| Salt | 0g |
| Ingredients | |
| Grapes, Sulphites | |
Technical Information
| Attribute | Description |
|---|---|
| Location | Baredi, Slovenska Istra, Slovenia |
| Vineyard(s) | Stari d’or |
| Grape Variety(ies) | Cabernet Sauvignon 50 %, Syrah 35 %, Merlot 15 % |
| Appellation | Table Wine |
| Expositions | Terraces on a slope, slope and top of a slope, South East |
| Altitude | 200 - 240 m |
| Soil | Eocene flysch, originating from sea sediments with layers of limestone |
| Training System | Single guyot |
| Plants Density (average) | 6500 vines/ha (2 m x 0,7 m) |
| Year(s) Vines Were Planted | 1996 – 1998 |
| Yield per Plant/Ha (average) | 0.75 kg/vine, 4875 kg/ha |
| Harvest Period | Fourth week of September and first week of October, manual harvesting |
| Fermentation Casks | Maceration and fermentation in large cone oak barrels |
| Fermentation Temperature | Not controlled, around 22 °C with a maximum of 28 °C |
| Maceration | 35 days of maceration with daily – every 4 hours (day/night) – punchdowns by hand |
| Employed Yeasts | Spontaneous fermentation, no cultivated yeasts added (Natural) |
| Malolactic Fermentation | Yes, without bacteria added (Natural) |
| Barrel Ageing | 60 months in small neutral oak barrels, no racking/soutirage; bottled in December 2023 using the moon calendar/at the right moon phase |
| Wood for Barrels’ Origin | French and Slovenian |
| Fining/Filtration | Self-fining in barrels, no filtration |
| Alcohol by Volume | 14.5 % vol |
| Biological or Biodynamical Cultivation | Certified biological farming, some biodynamic operations |
| First Vintage Bottled | 2000 |
| Ageing Potential | 20 years |
| Serving Temperature | 18 – 20 °C |
