Page 130 - Terčelj, Dušan. 2015. The Culture of Wine in Slovenia. Edited by Aleš Gačnik. University of Primorska Press, Koper.
P. 130
he Culture of Wine in Slovenia
it is called Tokaj Eszencia, which is roughly equivalent to our dry strawberry selection.
Tokaji is a wine made under a “veil”, which gives it a special quality and classifies it as
a liqueur wine.
Gold fragments in the special series produced by Konrad Janžekovič (Turčan) in Turški vrh in Haloze, 1006. Photo: Aleš Gačnik.
Aromatised wines
In the production of these wines natural aromas are added in addition to sugar and
alcohol. The best-known and most acclaimed wine of this kind is Vermouth.
Organic and integrated production of wine
The organic and integrated food production movement is spreading rapidly around the
world. This emphasises production that is as natural as possible, with a minimal use of
protective substances, artificial fertilisers and other additives. In Slovenia, organic produc-
tion started in the 1990s and in 1997 the Ministry of Agriculture, Forestry and Food issued
126
it is called Tokaj Eszencia, which is roughly equivalent to our dry strawberry selection.
Tokaji is a wine made under a “veil”, which gives it a special quality and classifies it as
a liqueur wine.
Gold fragments in the special series produced by Konrad Janžekovič (Turčan) in Turški vrh in Haloze, 1006. Photo: Aleš Gačnik.
Aromatised wines
In the production of these wines natural aromas are added in addition to sugar and
alcohol. The best-known and most acclaimed wine of this kind is Vermouth.
Organic and integrated production of wine
The organic and integrated food production movement is spreading rapidly around the
world. This emphasises production that is as natural as possible, with a minimal use of
protective substances, artificial fertilisers and other additives. In Slovenia, organic produc-
tion started in the 1990s and in 1997 the Ministry of Agriculture, Forestry and Food issued
126
