Gorjansko Čotar

Boris’s tip: If you don’t love orange wine skip this one. If you love orange wine you will be impressed.

This wine is a unique experiment: 1/4 Vitovska fermented and aged in demijohn, 1/4 Vitovska barrel aged, 1/4 Malvazija from demijohn and 1/4 Malvazija from barrel. The grapes for the demijohns fermented whole-cluster.

All the white wines are done with extended skin contact for 4-10 days, then pressed by hand on an old wooden press. They vinify with the natural yeasts in small open wooden vats of 15hl then go into barrels (50% new oak and the rest of one or two years) for malolactic and aging on fine lees with a little bit of bâttonage. Aging usually lasts 18 months. They do not clarify or filter any of the wines, and in the vast majority of cases bottle them without the addition of S02.

From the grapes to the bottling of the wine, we gradually move from floor to floor deeper and deeper into the cellar. The length of the maceration (contact of the mash with the strawberry skins) depends on the year and the judgment of the winemaker. Alcoholic fermentation takes place in an underground wine cellar in 200 to 2000 liter barrels. It is spontaneous, without the addition of selected yeasts. Without added sulfur, the wine is on the lees until the first flow.

The wines are matured in already wrapped oak barrels of various sizes, white for at least two years, red for four to five years. We do not filter wines. Sediment that may appear in the bottle as a result is not considered a defect.