Batič Rebula
Vipavska dolina, Slovenia
Very wide gastronomic spectrum. It accompanies dishes of light meat and light mushrooms like a pork loin in chanterelle sauce.
- 10-12 °C
The Vipava Valley is renowned for its diversity of indigenous varieties, with Rebula occupying a prominent place in its viticultural history. In some periods, Rebula represented more than half of all vineyards in the region. Today, Rebula is grown on two sites: Vogrsko Mali Dunaj and Šmihel Livišče. The main portion of Rebula Classic comes from the upper slopes of Šmihel, where loose, well-draining soils impart pronounced mineral character. Harvest occurs in early September to preserve freshness. After fermentation, the wine matures on fine lees in stainless steel, emphasizing purity and varietal expression. Rebula Classic is bottled at the beginning of spring, maintaining a fresh, precise, and elegant style.
.jpg&maxw=230&maxh=180 "Batič Valentino")
