Baby orange wine of the week in Germany – Berlin

A pleasant surprise when you open newspaper (Der Tagesspiegel)  in the middle of Berlin and notice that it was our wine selected #butulwineselection as wine of the week.

 

Recognized wine connoisseur is an excellent assessed wine “Baby orange”, cop it’s shot in the famous wine bar https://www.ottorink.de/ @ottorink_weinbar in Berlin, where they decided to serve it by glass. Giornalist on the rewiew added also our story. Proud.

Interview with Črt Butul in English

Interview with Črt Butul  https://4d.rtvslo.si/arhiv/my-life-my-music/174562232, for which it is worth take time and listen to it.

Particularly in the second part are the ideas of a young gastronomic researcher and views on Slovenian gastronomy, thoughts and relaxed thoughts, without brakes. Everything with the desire to change on better work coditions. And he wants to participate in those changes. It only needs to be given the possibility.

After a resounding interview on Val 202 with Miho Šalehar https://4d.rtvslo.si/arhiv/spetek/174479922

Slovenski okusi osvojili svet

900 exhibitors from more than 100 countries of the world presented themselves at the magnificent Terra Madre congress in Turin. Tatjana Butul baked bread with rye, buckwheat and wheat flour.

Article

https://www.slovenskenovice.si/novice/slovenija/clanek/slovenski-okusi-navdusili-svet-103514


Food for Change this year was the theme of the Terra Madre and Salone del Gusto, one of the largest and most important international events in the world, dedicated to the food culture and respect for those who are cultivating it, as well as the exceptional tourist promotion of the participating countries.

View and try to imagine  what was there  the best. The event organized by the Slow Food movement https://www.slowfood.com/ is being prepared every two years already since 2004. We presented ourselves this time for the fifth time.

 

10. Sweet Istria

Sweet Istria. For ten years, it has spinned since the idea of ​​the project Sladka Istra has grown up at the table in Loggia, on the Tito Square in Koper. The idea of ​​showing the Istrian desserts to the locals and the world, to look after the old recipes, to put them on a tray or a plate and put them on degustation. At the same time, it is compared with other sweet treats from Slovenia and the world.

 

Yes, we sat at the table, now deceased Alberto Pucer, Tamara Kozlovič, Tatjana and Mitja Butul and Robert Titan. And in ten years it has grown from the idea to the biggest Slovenian event in the name of sweetness. We are all along. At first, Tatjana Butul prepared,  ten years ago, a special “Lavender cake”. In the following years, lavender was used for a number of times as ingredient of winning desserts. We continued with present the genuine desserts, with workshops, tips, ideas. About Sweet Istria we are talking  to people at all our trips abroad and inviting them  to experience  Koper and the Koper countryside.

At the 10th anniversary of Sweet Istria, Koper flooded. At 140 stalls was full of sweetness, all interesting Koper squares  were revived. Tatjana’s workshop was the first day. Interesting, instructive, colorfull, wonderful and delicious.

Above all, it is high objective. It is important that she again transferred her knowledge to the children and thrilled them. Because we have to transfer the Istrian tradition. 

Kucha Chasti and Črt Butul

At the end of the summer, in the Slovenian capital – Ljubljana, a series of social and culinary events “Kucha Chasti” started. The first edition, was introduced by our Črt Butul https://butul.net/crt/, which is also known for its charity. Together with Kucha’s representatives, he made surplus culinary delights from food surplus. The guests donated a meal to the socially endangered people with each purchased meal, and they succeeded at the first event, which was visited above all expectations. They collected nearly 150 free meals (exactly 144), distributed to those who can not afford it. Honestly, noble. Congratulations. https://youtu.be/KoAMdPiPMro


People 1/3 of all food produced in the world are discarded, and this is largely unimpaired, edible food. It may be a surplus of farmers’ produce or a by-product of production of some kind of raw material for which the industry is not yet in a solution. Foods that are  before the expiration of a deadline or such that is just ripe for ingestion, but are classified by the trade as overwhelming. Maybe it’s just not enough aesthetic for the shelves.

That’s why we joined the # Kucha Chasti project. “This is a socio-culinary concept that we have worked together with our brothers to spit from the humanitarian society Food for Life (HZŽ), whose mission is to feed the world’s population fairly. The goal is to reach 200 divided meals a day in one year. to succeed! ” they wrote on http://ffl.si/kucha-casti/

Year 2018 is for our wine excellent

The harvesting of wine grapes is one of the most crucial steps in the process of wine-making. Our, from this year, is behind us. We still have to press our refošk and in the casks is already a young wine. Year 2018 is rated as excellent. Of course, our wine production is following our tradition.

Longer maceration of white wines as well as black. The colors of our wines are orange or amber for Malvasia and black Refošk – Refosco.

Lavender from our garden

Lavender is harvested. From the flowers of lavender we prepared hydrosol, lavender oil and herbal teas.

Lavender flowers are also in our selection of cheeses. “Butul cheese selection“. Traditional lavender ointment is also prepared. Excellent assortment with this year’s lavender. More information by clicking on our e-mail address.

Butul wine selection

All wines are aged in wooden barrels without the use of any oenological ingredients, except small amounts of sulphur (max. 50 mg/l for white wines and 30 mg/l for red wines) added only before bottling. All wines are not filtered and no temperature control is used in the cellar. We do not use selected yeasts, all wines start fermentation with the indigenous, native yeasts from the vineyard. The same applies for malolactic fermentation, which is completely spontaneous with indigenous bacteria. All wines are aged sur-lie (on the yeast lees, sediment) for two years or more in a wooden barrel to add richness, depth and intensity and to naturally absorb oxygen in the juice. We use the traditional process of prolonged maceration for all red wines and also for our whites. The result of the macerated white grapes is a typical orange wine, a traditional type of white from the Karst and Istria regions. We also use the process of drying grapes for some selected dry (not sweet) wines. There is a tradition of drying grapes in the Karst and Istria regions; this process was used to produce high-level wines for the aristocracy. The secret of good grape berry drying is the natural drying process of the ‘burja’ wind (a cold northerly regional wind). The result is a special amarone type of dry red wine and also some dry whites. Dried grapes are also used as a “spice” for other wines, adding richness to our ripasso style wines.

Hit this summer           Baby Orange Malvazija 2017

This is our latest line of 100% natural grape juice, without any additonal sulphur or any other add-on. The freshness, minerality and sustainable long mouthfeel are preserved in a completely natural way. The bottling occurred with the mixture of the wine with its sediments of healthy lees. It serves as a natural antioxidant and gives additional richness. Knowing that, it is a pleasure to drink it even if it is intentionally cloudy. 2017 was a good year for our Malvazija. The grapes were macerated for 2 weeks and put in barrels on lees from actual and few previous years. It has an alcohol volume of 12,0 %. It presents a very specific mineral taste, combined with the citrus freshness of young wines. Slightly chilled it is perfect as a summer wine.

baby orange

Malvazija Butul 2015 is well rated at the tasting of orange wines in the Netherlands

In one of “orange wines” tastings in the Netherlands, our “Malvazija Butul 2015 ” (Lady malvasia)  was extremely interesting among  macerations.  https://www.syrahetcetera.nl/flessenpost/orange-wine-amberwijn/ This is again proof that we are on the right track with ” Butul wine selection”.

Butul – Malvazija 2015, Slovenska Istra, Slovenië (malvasia, 3 weken schilcontact): Heldergeel met zweem groen. Sappig, iets kruidig, appel, perzik, wat mandarijn, vrij elegant, nauwelijks tot geen tannines, medium zuren, bittertje. (1)”  https://www.syrahetcetera.nl/

Documentary about SLovenia with us

The Moldovan National Television recorded an interesting documentary about Slovenia, where the emphasis was also on the advantages of Slovene Istria and its rich Mediterranean  nature and gastronomie . From 45;50 minutes onwards, our contribution. You are invited to visit https://www.youtube.com/watch?v=LPoGKksRVJM

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