Fine wines from the Slovenian coastal wine region. The Sartori estate lies in the land of refosco, where three generations have made wine by the same slow method.
Marezige rises above the Vanganel valley at 285 metres above sea level, just 10 kilometres from Koper. The village has long been known for outstanding refosco, which is why it is called the land of refosco. The name refosco comes from re, king, and fosco, colour, the king of colours.
The estate covers 10 hectares with 60,000 refosco vines under hail netting, trained in single guyot. Harvest timing is set by daily sugar measurements, the grapes are picked by hand into crates, followed by a short maceration that gives refosco its distinctive ruby colour.
Wine belongs in a meal as a diamond belongs in a ring.
The estate is run by the Sartori family, Tomaž, Mitja and Marta.
Winemaking. The grapes undergo no maceration at all. After harvest comes pressing and controlled fermentation using white wine technology at 15 °C, to preserve freshness and fruit. Ageing takes place in stainless steel. Secondary fermentation happens in the bottle itself, by the traditional method, where the wine matures a further 8 months on the lees.
Colour. Bright, intense pink with cherry red tones, released steadily in fine strings of bubbles.
Aroma. An inviting nose of raspberry, lychee, cherry blossom, wild strawberry and rose.
Palate. Abundant fresh berries, raspberry and cherry above all, lifted by soft, playful bubbles.
An excellent sparkling wine for good company, as an aperitif or with fresh berries, salmon, salads, watermelon, seafood, pasta and risotto in lighter sauces.
Winemaking. Made using white wine technology from pure free run juice, without maceration. Fermentation took place in stainless steel at 14 to 18 °C, with ageing likewise in stainless steel to preserve freshness and fruit.
Colour. Bright pale pink with cherry red tones.
Nose. Appealing notes of raspberry, blackberry, cherry, strawberry, lychee and other red fruit, clearly fruity and fresh.
Palate. A fresh character and easy drinkability. Plenty of fresh berry and red fruit flavours, raspberry, cherry and lychee in particular.
As an aperitif or with grilled tuna, salmon, salads with mozzarella and tomato, grilled poultry and risotto.
Winemaking. After destemming, the grapes macerate for 3 to 4 days. During alcoholic fermentation we carry out malolactic fermentation, the natural softening of acids, which makes the wine rounder and softer on the palate. Ageing then continues in stainless steel until bottling.
Colour. Deep ruby with pronounced violet tones, more marked still in its youth.
Nose. A complex, intense bouquet of blackberry, raspberry and blueberry, with noticeable black pepper.
Palate. Pleasant fruit softness and a noble character, with rich flavour and fine tannins that accompany hearty dishes well.
Best with cured meats, red meat and grilled meat dishes.
Winemaking. Controlled fermentation at 25 to 28 °C. After malolactic fermentation the wine ages in new, heavily toasted 225 litre barriques for at least 24 months.
Colour. Deep ruby with violet tones that still speak of youth, despite 24 months in oak.
Nose. Fruity, led by cocoa, ripe plum and pepper, with raspberry behind.
Palate. A characterful, satisfyingly rugged refosco that does not hide its origin. An intriguing interplay of soft, well settled tannins and lively, youthful acidity, promising a long and interesting life ahead.
A very good companion to rich meat dishes, especially home cured prosciutto and traditional cured meats.
Winemaking. Perfectly ripe grapes macerate for 4 months. The wine remains in 225 litre oak barriques through malolactic fermentation and ages there for 48 months, then moves to large oak casks for a further 48 months.
Colour. Deep ruby turning brick, with perceptible brown tones.
Nose. Ripe fruit recalling jam, sour cherry, sherry, leather, prunes and Mediterranean spices, with a touch of wood.
Palate. Rich and broad. Fine acidity keeps this substantial wine lively and fruity, while a good tannic structure and extract give a very long finish.
A fine match for steaks, grilled meats, truffle dishes and game.
Winemaking. After destemming and crushing the must macerates for 3 days at 20 °C. Once the wine reaches the right alcohol level and the right balance of acidity and residual sugar, fermentation is stopped by chilling. It then ages in stainless steel until bottling.
Colour. Clear, deep dark ruby, with attractive violet tones at the rim of the glass.
Nose. Intensely fruity aromatics dominated by red fruit, blackberry, blueberry and sour cherry.
Palate. Sweet, exceptionally full and rich, echoing the same ripe fruit found on the nose. Pleasant acidity and fine tannins keep it from ever turning cloying.
Beautiful with desserts made from red and black forest fruits and berries, and equally good poured over ice cream. It can stand in for dessert altogether.
To order, ask about quantities or arrange a tasting at the estate, call or write to us and we will reply as soon as we can.