Pinot noir

Pinot noir Estate 2018

Wine district:

Wine-growing country Primorje, Vipavska dolina




100% Pinot noir


Tilia estate:
Potoče (0.8 ha, altitude 120 m a.s.l.), 5400 vines/ha, plant age 18 years,
Pliska (1 ha, altitude 170 m a.s.l.), 6000 vines/ha, plant age 6 years,
single guyot training system.


marl, clay

Wine Yield:

40 hL/ha




March 2020


8000 bottles / 670 cases


14.5 vol. %


2.7 g/L


5.2 g/L



Recomended serving temperature


Wine Technology:

The wine is a combination of two different vineyard positions and age combined by six different clones: R4, R9. R18, R20, 115, 777. All the vines are very low yielded. Grapes are rich, well matured. The two yields complete each other thus diminishing the vintage moment.
Before maceration a part of the must (10 – 20 %) is taken away (saigne) to concentrate colour and tannins. 10 – 12 days of maceration in stainless steel tank with 10 % whole grape, one delestage (racking the whole liquid for 12 hours). The wine is aged for 14 months in French Louis Latour oak barrique barrels. Controlled malolactic fermentation and 6 months of active batonaging.

Wine Description:

Excitingly fruity varietal, robust. Elegant after 2 – 3 years.
Matured, typical of longer maturation. Red wine of matured aromas of ripe red fruit (medium ripe bramble, elderberry, ripe sour cherry, blackberry). Smoky and with hits of soil on the nose. With slight astringency on the lips which completes the wine and animates the drinker.
The wine is matured, drinkable now but also suitable for some aging 6 – 10 years.

Food and Wine

Because of its richness recommended to all kinds of red meat, venison and spicy dishes.

Weather Characteristics of Vintages:

Early spring and budding at the end of March. Early flowering, followed by optimal conditions for the development of berries until ripening at the end of July. The ripening was slightly slowed by the arid August, but the harvest began in late August. A rare example of a straight, determined vintage with no major stress. Nature is generous everywhere, so the vintage is recognizable in quality and quantity and in the lack of vessels. Harvesting of mid-early varieties in the middle and late varieties in late September. Finish of the harvest on October 4.

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