Kabaj Wine Estate
Wine production takes place in a modern wine cellar, built a few years ago. It has three parts: a traditional part with large oak barrels and steel vessels for vinification and typification of wine; an arched cellar with a water source, constant temperature and humidity for French "barrique" barrels; and a less typical cellar, where nine 3500 - liter clay vessels (kvevris), made of Georgian clay in the Georgian village Imereti, are buried in the ground.
The Kabaj family cultivates 12 ha of vineyards, at two sites in Brda (Šlovrenc, Belo), with the plantation of 55.000 grapevines. A major part, up to 70%, is white, dominated by Ribolla Gialla and Tokai Friulano (Sauvignonasse), two autochthonous grape vines. Their white grapevine varieties also include Pinot Blanc, Pinot Gris, Sauvignon and Malvasia. Their red grapevine varieties are dominated by Merlot and they include Cabernet Sauvignon, Cabernet Franc and Petit Verdot as well. Average vine age is 30 years; vines are planted on terraced slopes. Vine training is single Guyot. They practice sustainable wine production - vines are fertilized with barn horse manure and are grassed. Average grape yield is 1,5 kg/vine.
60.000 to 70.000 bottles of wine are produced annually. All types of the wine aged in French barrels for at least a year, followed by a few months aging in bottles. Jean Michel Morel macerates white wines for at least one day, except for Rebula, "The white queen of Brda ", which undergoes the process of maceration for approximately 30 days. In this way, it acquires its fruity structure (especially its typical bouquet and grape flavor), minerality and its characteristic golden color. Ribolla, maturing in the bottle over the years becomes stable and velvety. Ribolla in the wine Amfora represents most thoroughly and efficiently the image of the Kabaj homestead, their consideration of wine and their respectful attitude towards the art of wine making, with regard to historical and natural resources.
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