We were having a working lunch one day last winter when we felt inspired to try something different.

On the spur of the moment we chose ingredients from two geographical regions in the same area and cooked Tirolese spinach and speck spaetzle, added gorgonzola DOP and opened an Istrian Malvasija, 2018.

The wine is macerated for about 5 days with natural fermentation and triple refinement.

After the winemaking it is stored in Slavonian oak barrels for a year and then transferred to steel vats for another year and finally stabilized in glass for nine months until it is ready to be sold.

Malvasija or Malvasia is an aromatic grape variety, rich in terpenes and perfumed elements. 

If you then add the secondary notes of fermentation and the time spent in a wooden barrel, the balance becomes more precarious and complex.

It was a good combination. The aromatic quality of the grape variety and the complexity of the wine complemented the strong flavours of the dish.

The acidity of the wine, even though it was more than six years old, contrasted well with the fattiness of the food.

The wine was floral, fresh and mature at the same time,vaguely herbaceous with notes of vanilla and spices and it combined well with the herbaceous content of the spinach, the spices of the speck, the nutmeg and the black pepper.

La persistenza non era prolungatissima, ma adeguata ad una prima portata ricca.The persistence wasn’t very long but quite enough for a rich first course. So the partnership between Tirolo and Slovenia can be considered a success.

CHEERS!