The Process:
The Malvazija – Koza Nostra vineyard in Manžan, situated at 90 meters above sea level with a view over the gulf of Koper and the Julian Alps, is dedicated to cultivating Malvazija grapes. With a meticulous approach, the cluster weight per vine does not exceed 1.5 kg. Hand-harvested between September 9th and 12th, the grapes were fully ripe.
The traditional winemaking process began with destemming, followed by a four-day maceration, allowing the grape juice to interact with the skins. Spontaneous fermentation took place in an open vessel, requiring cap punch-down every three hours to prevent oxidation. After pressing, the wine matured for an additional 8 months on fine lees.
Koza Nostra 2018 underwent maturation in stainless steel tanks for 2 years, 1 year in wood, and 1 year in glass (damigiana 54 l). A thin cap or ‘yeast film’ developed, named also “flor” yeast, reminiscent of some types of sherry in Spain and vin jaune in Jura. This fine oxidation imparts a distinctive taste, gradually acquiring a nutty flavor, resembling fresh nut kernels or almonds. Prior to bottling, a minimal amount of sulfite (between 8 and 10 mg/100l) was added.
This unfiltered wine is nurtured without little to no temperature control in the cellar, embracing the natural progression of its character with the seasons passing.
Tasting Notes:
– Colour: Koza Nostra 2018 presents a radiant hue, reflecting the golden glow of the Malvazija grapes.
– Aroma: The nose is adorned with the enticing fragrance of fully ripe fruits, underscored by delicate floral notes and a hint of Mediterranean herbs. You can also feel some almond skins and walnuts.
– Taste: On the palate, Koza Nostra unfolds a rich tapestry of flavors, marrying the essence of ripe fruits with subtle herbal nuances. The textured journey culminates in the “flor” nutty flavour that comes from the specific oxidation.
Food Pairing Recommendations:
Koza Nostra 2018 is a versatile companion, pairing elegantly with raw sea food, Semi-Sweet desserts, aged fermented cheeses, braised pork, roasted fennel.
Serving Temperature:
To unlock its full potential, serve Koza Nostra 2018 slightly chilled between 11-13°C.
The lable and the name:
The front label, featuring a goat, pays homage to the historical name of Koper, once known as ‘goat island’ or Capris. In this bilingual area, a play on words brings forth the name Koza Nostra, embodying both Italian and Slovene influences. This wine, a testament to tradition and terroir, is an ode to the rich heritage of the region. The artwork is from Tinka Leskovšek, that made one of the first of our colourful labels.
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