Atimo rebula from organically farmed, 25 year old vineyards, cultivated by Jure Štekar, Goriška Brda. The colour is golden yellow, far from any orange or amber. This indicates a lower oxidative capacity than is normally seen in this type of vinification. The extremely pleasant scent includes delicate notes of meadow flowers, but above all white peach, fresh apricot and dried apple segments.
The palate is dominated by fresh, just-right ripe yellow apple, complemented by vineyard peach, fresh yellow plum, passion fruit and ripe grapefruit. The texture is moderately buttery, the tannins are present, but delicate and soft. It has a beautiful salinity that takes the complexity of the wine up a notch or two. The acids are beautifully expressed, giving the wine an incredible juiciness and freshness. The aftertaste is long and still mainly fruity. A Rebula that offers everything you want in a wine like this. And more. I think it is one of the best ribs to have been produced in the Goriška Brda region in recent years.
His path and approachFilip Koletnik left his job as director of the Slovenian representative office of a German multinational more than a decade ago to enter the wine business. In recent years, he has been producing rebula in Goriška Brda, Malvasia in Croatian Istria, and Malvasia (from Istria), Morillon (chardonnay) and Riesling in southern Styria, Austria. The wines are usually macerated for nine lunar months, taking care to keep them elegant and pleasing. They often vary considerably between vintages, indicating minimalism when it comes to interventions in the cellar. The grapes are sourced from local growers who follow organic or biodynamic principles. For Koletnik, harvesting is a filigree task, as he selects the grapes with great precision. The mashed and mashed wine then goes into 500 litre barrels, where both fermentations take place spontaneously. After nine months, the wine is gently pressed and continues to mature in barrels. Before the new harvest, the wine goes into inox to settle down. Bottles are bottled without filtering and with minimal sulphur addition. So there is always some lees in the bottles to protect the wine, but also to make it more complex. This is the reason why Filip recommends gently turning the bottle a few times before opening it, to evenly distribute the lees throughout the wine.
PhilosophyPhilip puts it this way: Our philosophy is simple: we believe that the best things are simple. For us, the grape is also complete in itself and contains everything necessary to produce a good and rich wine. That is why we want to have as little influence as possible on the process of making wine from grapes. The result is a wine with a vibrant golden yellow colour, complex aromas, a bold and mineral flavour, rich body and a long aftertaste.