"Piquentum offers the typical aroma of Istrian Malvasia, Teran, Refosk and Rose, but in a completely sincere way - I believe in wines that need more time and are able to develop nice secondary and tertiary aromas. You have to try to understand the grapes, the terroirs and the consumer, and to find the truth. I want to discover the character of this land.”
For Piquentum, grapes are hand picked and then slowly pressed into tank without temperature control. Since the winery is converted from concrete water tanks, the temperature is a constant 10-11ºC all year long. This is perfect for ageing, but this is often too cold to get a native fermentation started. Using fans to draw in the warmer outside air to around 14ºC, our wines complete a wild ferment without the use of added yeast, bacteria, enzymes, or any additives. After a long and slow fermentation without stalling fermentation or cold soaks, the wines are bottled and ready to be enjoyed.
Istrian Malvasia, maceration for 2-3 days, spontaneous fermentation without cooling, 70% aged in wood (barriques), the rest in stainless steel. Blended in May and bottled in June.