{"id":3173,"date":"2022-11-30T14:21:00","date_gmt":"2022-11-30T14:21:00","guid":{"rendered":"https:\/\/www.dapper-store.com\/izdelek\/stekar-filip-rebula-2018\/"},"modified":"2023-10-04T06:09:44","modified_gmt":"2023-10-04T06:09:44","slug":"filip-rebula-stekar-amber","status":"publish","type":"product","link":"https:\/\/www.dapper-store.com\/en\/izdelek\/filip-rebula-stekar-amber\/","title":{"rendered":"\u0160tekar, Filip rebula, 2018"},"content":{"rendered":"

Filip rebula \u0160tekar is light amber in colour. On the nose there are dried apricot, pear compote, candied citrus, delicate herbs, especially rosemary and sage. Texture is moderately buttery, acids lively, juicy and very pleasant, and the tannins perceptible but perfectly soft. Just a pinch of volatile acids gives the wine an ingenious freshness which, together with the salty mineral component, balances the complexity. Flavours are on the fruity side. Apple compote, ripe white plum, apricot and peach. There is also a bit of tropical touch, especially mango. On the aftertaste, traces of vanilla and apricot brioche give the wine its finishing touch. The wine is read to drink, but definitely still on its way up.<\/p>\n

Jure \u0160tekar<\/h5>\n
Jure \u0160tekar took over the wine-growing and winemaking part of the farm from Sne\u017eatno in Gori\u0161ka Brda in 2012. Organic work started in the vineyards two decades ago, and they were certified four years later. “The transition to organic viticulture, maceration of white varieties, unfiltered wines… is really a new beginning, because the wines are so different that the winemaker is forced to find new markets and buyers. But when you succeed, life and work are in some ways even easier, and certainly more beautiful,” says Jure.<\/span><\/div>\n
<\/div>\n
Vineyards and winemaking<\/h5>\n
\n

The vineyards, which lie between 100 and 200 metres above sea level, are dominated by white varieties (65%) – mainly rebula, malvasia and tokai friulano and some pinot gris. Merlot is the most abundant red wine, followed by Cabernet Franc and Sauvignon.<\/span><\/p>\n

The vine load is adapted to high quality, optimum ripeness and slightly higher alcohols, which, together with tannins, provide natural protection in both red and white (macerated) wines, resulting in low levels of added sulphur. The tannins in both red and white wines are usually pleasant and rounded from the start. The main reason is the de-stemming process, which is very delicate and does not injure the stalk, which means that the risk of ‘green’ tannins getting into the wine is virtually zero. For some wines, Jure does not add sulphur at all. Macerated white wines are more elegant from vintage to vintage and anything but orange – often slightly reductive before bottling, hence far from oxidative.<\/p>\n

Once the healthy grapes, which have been carefully selected at harvest, arrive at the cellar, they are gently de-stemmed and crushed, followed by spontaneous fermentation, which can take place in specially adapted barriques, plastic vats or stainless steel tanks. The length of maceration varies. The skins of Pinot Gris are left on for about a month, those of Rebula for two weeks, and those of Tokaj and Malvasia for one week. The bases for Filip White and Filip Red are usually macerated for about four months. Jure does not stir the wines until pressing, which is gentle, thus avoiding oxidation. After pressing, the wines are aged for at least a year, often longer, in wooden barrels of various dimensions. It is bottled unfiltered and with a modest addition of SO2, some, as already mentioned, without.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Pale amber colour. On the nose there are dried apricot, pear compote, candied citrus, delicate herbs, especially rosemary and sage. The texture is moderately buttery, the acids lively, juicy and very pleasant, and the tannins perceptible but perfectly soft. Just a pinch of volatile acids gives the wine an ingenious freshness which, together with the salty mineral component, balances the complexity. Flavours are on the fruity side. Apple compote, ripe white plum, apricot and peach. There is also some tropical produce, especially mangoes. On the aftertaste, traces of vanilla and apricot brioche give the wine its finishing touch. The wine is ripe enough, but it is definitely on its way up.<\/p>\n","protected":false},"featured_media":2686,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[500,499,624,546,751,504,502,505],"product_tag":[526,522,627,757],"class_list":["post-3173","product","type-product","status-publish","has-post-thumbnail","hentry","product_cat-country","product_cat-natural-wines","product_cat-rebula-en","product_cat-slovenia","product_cat-stekar-en","product_cat-white-macerated-orange","product_cat-wine-colour","product_cat-winegrower","product_tag-goriska-brda-en","product_tag-maceration","product_tag-rebull","product_tag-stekar-en"],"acf":[],"yoast_head":"\nFilip rebula \u0160tekar amber<\/title>\n<meta name=\"description\" content=\"Filip rebula \u0160tekar is light amber in colour, with aromas on the fruity side. Apple compote, ripe white plum, apricot and peach. 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