Pinot Gris (fr.) = Pinot Grigio (it.) = Grauburgunder (de.) = Sivi Pinot (sl.)
International variety, thought to be a mutant clone of Pinot Noir. Recognised by its greyish-blue to brownish-pink grapes, you can also find greenish-yellow, similar to other white grapes.
Grown around the World and especially popular in north-eastern Italian wine regions (Friuli, Veneto) where it is called “pinot grigio”.
At Lepa Vida Sivi Pinot represents approximately 20% of all the vines. We take great care of Sivi Pinot starting in the vineyards; lowering yields by “cordon speronato” cultivation, making sure that the leaves are only partially removed to keep the crisp acidity, and picking the grapes by hand at the beginning of the harvest.
Our Sivi Pinot is fermented in stainless steel tanks and always bottled as a single-variety wine.
Lepa Vida Sivi Pinot 2013, 13% alc by vol
Bright straw-gold wine, with aromas of ripe pear and a hint of acacia blossom, typical of the grape variety (more widely known as Pinot Gris or Pinot Grigio). It has good intensity of ripe fruit and supple texture, with apple and honey flavours underlined by crisp acidity giving a clean, dry finish.
Caroline Gilby MW
Sauvignon (sl.) = Sauvignon Blanc (fr.)
Green-skinned variety, originating from Bordeaux, France. It is widely planted all around the World and develops aromatic profile depending on micro-location and climate. Flavour ranges from green notes (tomato leaves, grass) in more cooler climates, to a more fruity and tropical nose (elderflower, passion fruit) in warmer climates. In recent years, New Zealand sauvignons have been growing in popularity due to intensive marketing and promotion of crisp, elegant and fresh wines.
At Lepa Vida, Sauvignon represents approximately 15% of all the vines. It is absolutely the wine that demands and gets the most attention to make sure that we manage to preserve the delicate aroma from the vineyard into the bottle. It is also always Irena’s first choice.
Our Sauvignon is fermented in stainless steel tanks and bottled as a single-variety wine but you can find it also in our flagship cuvee MI together with Malvasia Istriana.
Lepa Vida Sauvignon Blanc 2013, 12% alc by vol.
This corner of Europe delivers some very distinctive styles of Sauvignon, quite unlike the classics of France and the New World, but great food wines nonetheless. This version has inviting aromas of exotic fruit and box leaf notes typical of the grape. It is zesty and light to taste, with the hallmark crispness of this grape.
Caroline Gilby MW
The Malvasia family of grapes are, according to researchers, of ancient origin. Although it is grown historically all over the Mediterranean region, the Malvasia family of grapes most likely originates from the island of Crete in Greece, from a town called Monemvasia, which used to be a trading centre for Venetians. Malvazija (sl.) or Malvasia Istriana (it.) is one of the varieties from the Malvasia family. It was brought to the northern Adriatic coasts by the Venetians, it stayed here and got the name “Istriana” or “Istarska” after the peninsula of Istria (now part of Croatia and part of Slovenia; in the past part of Italy).
This semi-aromatic variety has golden-yellow grapes when fully ripe. Depending on ripeness the range of aromas can develop towards fruity aromas, like apricot and apple; or towards more floral aromas, like acacia flowers, or towards almond aromas when overripe.
At Lepa Vida malvazija is the backbone of our white wine production and Matija’s favourite variety. It covers more than one third of our vineyards and is included in 3 of our wines.
Our single variety malvazija is made of fully ripened malvasia grapes, macerated for one night and then fermented in stainless steel tanks. From 2015, at least 10% of single variety malvazija is matured in barrels that are made of both oak and acacia wood, to truly bring out the ripe characteristics of malvazija.
(but don’t forget to ask for 2013, we may have a few bottles left:)
Lepa Vida Malvazija, 2013, 14% alc by vol.
Rich golden coloured wine with a hint of honey, baked apple and a twist of candied peel on the nose. It’s got plenty of apple and lemon fruit and generous alcohol, but is backed by lively acidity and mineral undertones, and has just a hint of Malvazija’s typical bitter almond complexity on the finish.
Caroline Gilby MW
Mi = Matija & Irena = us (en.) = noi (it.) = mi (sl.)
This is the wine for us. Matija loves Malvazija and Irena loves Sauvignon. So the cuvee of Malvazija and Sauvignon was an obvious choice. The challenge was how to define the ratio. But this was also solved easily: Matija is taller and drinks more than Irena; hence in Mi there is 70% Malvazija and 30% Sauvignon.
In Mi we try to express the balance between Sauvignon, which is aromatic, but light and crispy and Malvazija, which is more powerful and full-bodied because of the full ripeness of the grapes.
The intertwined aromas give you hints from both parts. On one side exotic fruits like mango and on the other side floral aromas and a touch of herbs. The taste is also a blend of Sauvignon’s crispiness and Malvazija’s full body and richness.
Mi is 100% fermented in stainless steel. When the fermentation of Malvazija begins, the fermentation of Sauvignon is almost over, so we blend the two parts together already during Malvazija’s fermentation.
(and a few bottles from 2014)
Lepa Vida Mi 2013, 12.5% alc per vol.
Husband and wife team Matija and Irena both have different favourites and this wine is a delightful blend of the two, bringing 70% of the local Malvasia Istriana together with 30% Sauvignon Blanc. It has aromas of meadow flowers with a touch of exotic mango and herbs. To taste it is lively and appetising, with hints of citrus and apple.
Caroline Gilby MW
Rosé wine at Lepa Vida is 100% made from red grapes!
The major difference between red wine making and white wine making is in the duration of the skin contact. In modern white wine making there is no skin contact or a very short period of it, usually at low temperature. On the other hand, prolonged skin contact is the only way to give red wines their deep red colour.
Rosé winemaking is in a way closer to white wine making. To get a gentle pink colour, the winemaker has to avoid prolonged skin contact or, like with white wine making, press the grapes without any skin contact at all. This way the colour extracted from black-skinned grapes will range from pale salmon nuances to almost purple.
At Lepa Vida the major part of Rosé is made of quickly pressed cabernet sauvignon grapes and smaller parts of barbera and merlot, both pressed after a short (8-10 hours) skin contact. The fermentation and maturation of the wine is done in stainless steel tanks.
oOo = out of office = complex white wine made with prolonged skin contact
“I would like to make one wine the way my parents did it when I was a kid,” Roman said in 2011. And so we did it.
Prolonged skin contact is the technology that is used in red wine making, where the winemaker wants to extract the colour, tannins, mannoproteins and other things that exist in grape skins. When used on white grapes this technology gives impressive results in depth of colour, wine body and persistence.
White wines made with prolonged skin contact were the “normal” wines a few decades ago. Mostly due to lack of technology in oenology. Nowadays this is a new, developing trend that started in Collio (Italy, on the border with Slovenia) and slowly built up an impressive amount of fans all around the World.
Lepa Vida oOo is made of 90% malvasia and 10% rebula (ribolla gialla (it.)), coming from a single vineyard, picked and fermented together.
oOo is our compliment to tradition and knowledge of our forefathers.
You can call it orange wine or jantar wine or any other name. For us it is just oOo.
(but when visiting ask also for 2011, maybe we have an open bottle somewhere)
Lepa Vida oOo, 2011, 13% alc per vol.
Orange toned wine, made by leaving juice in contact with the grape skins for a prolonged period, almost like making red wine. This is a blend of 90% Malvasia with 10% of local Rebula, and it has a complex tangy nose with dried apricot, herbs and orange peel aromas. It’s dry, full bodied and structured with a salty, savoury character that makes it a wine for food.
Caroline Gilby MW