Gordia, Primorska "Amfora" Istria, Slovenia 2017 natural Tannins are supple creating a

Tannins are supple creating a long

Aged in oak barrels for 18 months and then in amphora

After a fermentation of approximately three weeks

The grapes are crushed and fermented in stainless steel at 29 degrees Celsius for a period of a week to 10 days

Dark magenta color

Gordia, Primorska "Amfora" Istria, Slovenia 2017 natural Tannins are supple creating aCertified Organic. 40% Malvazija Istriana, 20% Moscato, 20% Pinot Grigio, 20% Sauvignon Blanc. The Amfora bottling is the most complex of what is produced at Gordia; it has an intensely long levage and is a reference to the Friulian wine tradition, as well as the wide range of varieties that flourish on these ocean marl soils abutting the Adriatic. 120 days of maceration, three times daily punchdown during ferment; fermentation split between qvevri