Page 113 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 113
Recognising a wine
White varieties
Malvazija
is an old variety from the Koper winegrowing region, mentioned as early as in the Mid-
dle Ages. It was most likely brought here by the Greeks, as it is grown in those areas of
the Mediterranean where they had their colonies: on Sicily, on Sardinia and in Spain,
where it is known as a sweet dessert wine. Many dessert wines in the Mediterranean are
not made only from Malvazija, but it still became known as a sweet alcoholic wine.
A similar example is Pikolit, which used to be considered a sweet dessert wine in the
Vipava area. This variety is known in the Brda and gives full-bodied wines with a pleas-
ant acidity and bouquet. Malvazija’s aroma is less pronounced on the marly ground
in the Koper area. More aromatic wines from this variety are produced on the red soil
around Buje in Croatian Istra. Malvazija grapes are hard to press. People in Istra have
overcome this problem by maceration of pomace for a few days before pressing. Wine
made in this way has a golden yellow colour. Malvazija is also widespread in the Vipava
area. Blended with other varieties, it produces a wine called Vipavec.
Rebula (Ribolla)
is indigenous to Primorska. Wine made from this variety has a nice bouquet and a neutral
flavour. It is fairly harmonious, depending on the size of the yield; it has a tart nuance,
which gives it a unique character. The people in the Brda believe that it is the Brda Hills
where Rebula originates from, as it is thought to have been grown there as early as in
the Antique period. The first mention of this variety is from 1336. Even fifty years ago,
over 90 percent of the vineyards in this area were planted with Rebula.
Tokaj (Friulian Tokay or “Green Souvignon”)
is an old Friulian variety that has been grown in the Brda for two hundred years. It is a
high quality variety and if it is not picked early enough, it gives full-bodied wines with
Zelen, Pikolit, Pinela, Rebula, Malvazija. The Vipava Valley, 2006. Photos: Staša Cafuta.
109
White varieties
Malvazija
is an old variety from the Koper winegrowing region, mentioned as early as in the Mid-
dle Ages. It was most likely brought here by the Greeks, as it is grown in those areas of
the Mediterranean where they had their colonies: on Sicily, on Sardinia and in Spain,
where it is known as a sweet dessert wine. Many dessert wines in the Mediterranean are
not made only from Malvazija, but it still became known as a sweet alcoholic wine.
A similar example is Pikolit, which used to be considered a sweet dessert wine in the
Vipava area. This variety is known in the Brda and gives full-bodied wines with a pleas-
ant acidity and bouquet. Malvazija’s aroma is less pronounced on the marly ground
in the Koper area. More aromatic wines from this variety are produced on the red soil
around Buje in Croatian Istra. Malvazija grapes are hard to press. People in Istra have
overcome this problem by maceration of pomace for a few days before pressing. Wine
made in this way has a golden yellow colour. Malvazija is also widespread in the Vipava
area. Blended with other varieties, it produces a wine called Vipavec.
Rebula (Ribolla)
is indigenous to Primorska. Wine made from this variety has a nice bouquet and a neutral
flavour. It is fairly harmonious, depending on the size of the yield; it has a tart nuance,
which gives it a unique character. The people in the Brda believe that it is the Brda Hills
where Rebula originates from, as it is thought to have been grown there as early as in
the Antique period. The first mention of this variety is from 1336. Even fifty years ago,
over 90 percent of the vineyards in this area were planted with Rebula.
Tokaj (Friulian Tokay or “Green Souvignon”)
is an old Friulian variety that has been grown in the Brda for two hundred years. It is a
high quality variety and if it is not picked early enough, it gives full-bodied wines with
Zelen, Pikolit, Pinela, Rebula, Malvazija. The Vipava Valley, 2006. Photos: Staša Cafuta.
109
