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Sartori is a wine estate in Marezige in Slovenian Istria, specialised in wines from the refosco grape. Every one of our wines is made from 100 % refosco, from the fresh rosé and rosé sparkling wine to the aged and sweet expressions.
Fine wines from the Slovenian coastal wine region. The Sartori estate lies in the land of refosco, where three generations have made wine by the same slow method.
Marezige rises above the Vanganel valley at 285 metres above sea level, just 10 kilometres from Koper. The village has long been known for outstanding refosco, which is why it is called the land of refosco. By local tradition the name refosco is said to come from re, king, and fosco, colour, the king of colours.
The estate covers 10 hectares with 60,000 refosco vines under hail netting, trained in single guyot. Harvest timing is set by daily sugar measurements, the grapes are picked by hand into crates, followed by a short maceration that gives refosco its distinctive ruby colour.
We let at most four bunches ripen on each vine. The emphasis is on the quality of the wine, not the quantity. Through the year we carry out the green work carefully and protect the vines from disease and pests.
Wine belongs in a meal as a diamond belongs in a ring.
What makes our wines distinctive is also the owner's choice to grow one variety only, refosco. Precisely because of that I can devote myself to this one thing, and that gives us a result that is complete and singular at once.
The estate is run by the Sartori family, Tomaž, Mitja and Marta. Sartori wines are presented at wine fairs in Slovenia and abroad.
Winemaking. The grapes undergo no maceration at all. After harvest comes pressing and controlled fermentation using white wine technology at 15 °C, to preserve freshness and fruit. Ageing takes place in stainless steel. Secondary fermentation happens in the bottle itself, by the traditional method, where the wine matures a further 8 months on the lees.
Colour. Bright, intense pink with cherry red tones, released steadily in fine strings of bubbles.
Aroma. An inviting nose of raspberry, lychee, cherry blossom, wild strawberry and rose.
Palate. Abundant fresh berries, raspberry and cherry above all, lifted by soft, playful bubbles.
An excellent sparkling wine for good company, as an aperitif or with fresh berries, salmon, salads, watermelon, seafood, pasta and risotto in lighter sauces.
Winemaking. Made using white wine technology from pure free run juice, without maceration. Fermentation took place in stainless steel at 14 to 18 °C, with ageing likewise in stainless steel to preserve freshness and fruit.
Colour. Bright pale pink with cherry red tones.
Nose. Appealing notes of raspberry, blackberry, cherry, strawberry, lychee and other red fruit, clearly fruity and fresh.
Palate. A fresh character and easy drinkability. Plenty of fresh berry and red fruit flavours, raspberry, cherry and lychee in particular.
As an aperitif or with grilled tuna, salmon, salads with mozzarella and tomato, grilled poultry and risotto.
Winemaking. After destemming, the grapes macerate for 3 to 4 days. During alcoholic fermentation we carry out malolactic fermentation, the natural softening of acids, which makes the wine rounder and softer on the palate. Ageing then continues in stainless steel until bottling.
Colour. Deep ruby with pronounced violet tones, more marked still in its youth.
Nose. A complex, intense bouquet of blackberry, raspberry and blueberry, with noticeable black pepper.
Palate. Pleasant fruit softness and a noble character, with rich flavour and fine tannins that accompany hearty dishes well.
Best with cured meats, red meat and grilled meat dishes.
Winemaking. Controlled fermentation at 25 to 28 °C. After malolactic fermentation the wine ages in new, heavily toasted 225 litre French oak barriques for at least 24 months.
Colour. Deep ruby with violet tones that still speak of youth, despite 24 months in oak.
Nose. Fruity, led by cocoa, ripe plum and pepper, with raspberry behind.
Palate. A characterful, satisfyingly rugged refosco that does not hide its origin. An intriguing interplay of soft, well settled tannins and lively, youthful acidity, promising a long and interesting life ahead.
A very good companion to rich meat dishes, especially home cured prosciutto and traditional cured meats.
Winemaking. Perfectly ripe grapes macerate for 4 months. The wine remains through malolactic fermentation in 225 litre Slavonian oak barriques, where it ages for 48 months, then moves to large oak casks for a further 48 months.
Colour. Deep ruby turning brick, with perceptible brown tones.
Nose. Ripe fruit recalling jam, sour cherry, sherry, leather, prunes and Mediterranean spices, with a touch of wood.
Palate. Rich and broad. Fine acidity keeps this substantial wine lively and fruity, while a good tannic structure and extract give a very long finish.
A fine match for steaks, grilled meats, truffle dishes and game.
Winemaking. Fully ripe grapes macerate for 2 months. After pressing and malolactic fermentation, the wine ages for 48 months in 225 litre French oak barriques.
Colour. Extremely intense ruby colour with a garnet rim.
Nose. Intense notes of ripe dark fruit, blueberry jam, red pepper, dark chocolate and juniper berries, with a pleasant aroma of fine oak.
Palate. A very rich and complex palate with notes of ripe blueberry, morello cherry in brandy, dark chocolate and sweet spices. The finish brings sweetly velvety tannins and a pleasant, noble touch of oak.
An excellent companion to steaks, beef fillet, grilled meats and dishes with truffles and game.
Winemaking. After destemming and crushing the must macerates for 3 days at 20 °C. Once the wine reaches the right alcohol level and the right balance of acidity and residual sugar, fermentation is stopped by chilling. It then ages in stainless steel until bottling.
Colour. Clear, deep dark ruby, with attractive violet tones at the rim of the glass.
Nose. Intensely fruity aromatics dominated by red fruit, blackberry, blueberry and sour cherry.
Palate. Sweet, exceptionally full and rich, echoing the same ripe fruit found on the nose. Pleasant acidity and fine tannins keep it from ever turning cloying.
Beautiful with desserts made from red and black forest fruits and berries, and equally good poured over ice cream. It can stand in for dessert altogether.
To order, ask about quantities or arrange a tasting at the estate, call or write to us and we will reply as soon as we can.