EKO ZAJC CVIČEK PTP
classification: Dry reddish wine (not rosé), organic farming regulation and
protection: CVIČEK PTP is unique, regulated and limited production Slovenian wine, produced under special Rules concerning the wine bearing the mark of recognized traditional denomination 'cviček' (Official Journal, No. 3/2000) and also rules regarding organic cultivation and production of wine.
description: Very light, low alcohol and very low sugar, fresh. Globally unique composition of red and white grapes. Produced according to the guidelines for organic production, it is also a specialty in Slovenia. His evolutionary step is seen in terms of strict and certified organic production, not just grapes, but also wine. In cultivation we followed the ancient traditions and use only what nature offers. The awarded certificate provides winelovers of organic wine Cviček pleasure in wine that exceeds the strictest
requirements and meets the highest expectations.
varietals: Black velvet, Blue franconian, Welschriesling and Royal white, controlled origin and composition (defined by the Rules)
appellation: Dolenjska, Slovenia, Central Europe
vine training: 10-30 year old vines, single guyot, dry farming
density and yield: 4,000 vines/ha; max 2.25 kg/vine (defined by the Rules)
annual production: 10.000 bottles
analytical data: 10.0% Alc. (In Rules max 10.0% Alc.) , 6.18 g/L total acidity (in Rules min 6.00 g/L), very low sugar 1.2g/L (in Rules max 2.5g/L), SO2 25 mg/L (very low SO2 content lower as defined for organically grown grapes)
climate: Continental, with dry and hot summers, and mild snowy winters
terrain: Very hilly vineyards facing South above 333 m. asl
soil: A diverse geological soil composition, consisting mainly limestone and dolomite. The vineyard in terraces lies on the hill slopes on the south east under medieval castle.
spraying: Only with natural substances approved for organic farming.
harvest notes: Cold and wet spring, hot summer and rainy late summer and autumn. Relative high sugar and lower acidity levels. Manual harvest. On the same day were the white in the red sorts macerated together.
fermentation: 2-4 days of maceration under controlled temperature than in stainless steel.
bottling and ageing: Stainless steel, bottling as late as possible before putting on the market. Consumption in max 30 months after harvest.
tasting notes: The scintillating game of the cherry and raspberry constitutes the embodiment of its lightness and freshness. Youthfully bashful with a polished acid.
serving suggestions: Goes beautifully with almost all dishes, especially with grilled meat and sausages, served properly cooled, between 12 and 15 °C.