Page 114 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 114
he Culture of Wine in Slovenia
a higher content of alcohol and low acidity. The wine has a pleasant, well- pronounced
varietal bouquet. As Hungary has internationally protected the name “Tokaj” as its own
wine, the new name for this variety in the Brda, according to the proposal put forward by
the Ministry of Agriculture, is to be Zeleni Sauvignon (Green Sauvignon). The people
of the Brda, however, would like it to be called Točaj (pronounced tocheye).
Pinela (Pinella)
is an indigenous variety of the upper Vipava Valley. It is probable that, like Rebula, in
previous centuries it was also grown in the Koper area, but there is insufficient data to
prove this. Pinela produces a wine with a unique, recognisable acidity, which distin-
guishes it from other varieties. A hundred different acids have thus far been identified
in various wines, but we do not yet know which of them give Pinela its uniqueness.
According to Urška Vrhovšek, Pinela has, in comparison to other wines, the highest
concentration of shikimic acid. This acid is determined genetically and can serve as a
test of the authenticity of the variety. The wine produced is pleasant and harmonious,
with a gentle bouquet and an inviting flavour, as the acid does not repel the drinker.
Zelen
Vertovec describes it as having a “specially noble spirit”. It is the most pleasant aromatic
indigenous variety of the upper Vipava Valley. Its aroma of fruit and lemon is subtle,
but very demanding with respect to stability. So far, the aromatic composition of this
variety and the best way to produce it has not been fully researched. This is an elegant
wine, fairly full-bodied and with a moderate alcohol content. The Verduc variety in the
Brda has nothing in common with Zelen: it is more aromatic
and has a more stable aroma. A special consortium has been
established by the growers of Zelen in the upper Vipava Valley,
which has set itself very strict conditions for the preservation
and the marketing of the superb quality of this wine.
Red varieties
Until the first revitalisation of vineyards after their destruction
by vine-louse, only white varieties were grown in the Brda and
in the Vipava area. After World War Two, however, red varieties
began also to be planted: initially Merlot, then Barbera, Cabernet
Sauvignon and Cabernet Franc, while recently Pinot Noir and
Syrah have been added.
Refošk
is an old indigenous variety grown on the Kras and in the
Slovene Istria winegrowing district. It is exceptionally rich in
colour, as the wine always has an intensive violet-red colour
and a pronounced acidity. This wine is very drinkable and
sought after, although its organoleptic properties are not that
harmonious. Around Koper, it produces a fuller and less acidic
wine in comparison to the Refošk made on the Kras and is
known under the name Kraški Teran. Refošk produced in
other winegrowing countries, even Macedonia, can be found
on the wine market. This is why winegrowers wish to protect
110
a higher content of alcohol and low acidity. The wine has a pleasant, well- pronounced
varietal bouquet. As Hungary has internationally protected the name “Tokaj” as its own
wine, the new name for this variety in the Brda, according to the proposal put forward by
the Ministry of Agriculture, is to be Zeleni Sauvignon (Green Sauvignon). The people
of the Brda, however, would like it to be called Točaj (pronounced tocheye).
Pinela (Pinella)
is an indigenous variety of the upper Vipava Valley. It is probable that, like Rebula, in
previous centuries it was also grown in the Koper area, but there is insufficient data to
prove this. Pinela produces a wine with a unique, recognisable acidity, which distin-
guishes it from other varieties. A hundred different acids have thus far been identified
in various wines, but we do not yet know which of them give Pinela its uniqueness.
According to Urška Vrhovšek, Pinela has, in comparison to other wines, the highest
concentration of shikimic acid. This acid is determined genetically and can serve as a
test of the authenticity of the variety. The wine produced is pleasant and harmonious,
with a gentle bouquet and an inviting flavour, as the acid does not repel the drinker.
Zelen
Vertovec describes it as having a “specially noble spirit”. It is the most pleasant aromatic
indigenous variety of the upper Vipava Valley. Its aroma of fruit and lemon is subtle,
but very demanding with respect to stability. So far, the aromatic composition of this
variety and the best way to produce it has not been fully researched. This is an elegant
wine, fairly full-bodied and with a moderate alcohol content. The Verduc variety in the
Brda has nothing in common with Zelen: it is more aromatic
and has a more stable aroma. A special consortium has been
established by the growers of Zelen in the upper Vipava Valley,
which has set itself very strict conditions for the preservation
and the marketing of the superb quality of this wine.
Red varieties
Until the first revitalisation of vineyards after their destruction
by vine-louse, only white varieties were grown in the Brda and
in the Vipava area. After World War Two, however, red varieties
began also to be planted: initially Merlot, then Barbera, Cabernet
Sauvignon and Cabernet Franc, while recently Pinot Noir and
Syrah have been added.
Refošk
is an old indigenous variety grown on the Kras and in the
Slovene Istria winegrowing district. It is exceptionally rich in
colour, as the wine always has an intensive violet-red colour
and a pronounced acidity. This wine is very drinkable and
sought after, although its organoleptic properties are not that
harmonious. Around Koper, it produces a fuller and less acidic
wine in comparison to the Refošk made on the Kras and is
known under the name Kraški Teran. Refošk produced in
other winegrowing countries, even Macedonia, can be found
on the wine market. This is why winegrowers wish to protect
110
