Gašper, Malvazija 2020

This wine is golden in colour with youthful hues. Intense aromas of tropical fruit and grapefruit give way to floral notes of acacia. The palate is fruity and pleasantly soft, with distinct almond flavours that continue on the finish. This unique variety is known for being taut and zesty, but also slightly honeyed in character.

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Origin:

Goriška Brda, Slovenia

Grape:

100% Malvasia Istriana

ABV:

13.5%

Producer Profile

Gašper is located in Goriška Brda, which makes up the two thirds of Collio stretching into Slovenia from Friuli-Venezia Giulia in north-eastern Italy. Goriška Brda has a climate ideally suited to viticulture, with its proximity to both the Adriatic Sea and the Alps providing dry, warm summers with cooling breezes during the crucial ripening period. The Gašper wine estate is a joint venture between a local cooperative and the Čarman family, who have been in the wine and hospitality business for over 50 years. At the helm of the cellar is Darinko Ribolica, a respected oenologist from Goriška Brda. He uses Slovenia’s local varieties, deeply rooted in Germanic, Slavic and Roman cultural influences, to create wines in a modern, fresh style.

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Grape

Malvasia Istriana is native to the Croatian and Slovenian coastal areas that used to be part of Italy. A unique variety, it is known for being taut and zesty, but also slightly honeyed in character.

Region

he Gašper vineyards are between 10 and 30 years old, and characterised by ‘opoka’ marl soil and excellent sun exposure on terraced, hillside rows. There is also the benefit of altitude, ranging from 80-200 metres above sea level, which helps the grapes retain acidity and aromatics.

Viticulture

Vines are single Guyot trained and planted at a density of 4,000 to 5,000 per hectare. All picking is done by cooperative partners, family members and friends, which allows for a careful selection of fruit that enhances the quality of the final wine.

Vinification

The fruit was pressed in a pneumatic press and fermented and matured in stainless-steel tanks at controlled temperatures of 14°C. No malolactic fermentation was allowed to take place to preserve the freshness and fruit character of the grapes. The wine was aged on its lees for one year.