97pts

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A softer style than some with a round, succulently fruity style: grass, plant sap, cardamom and exotic fruits…There’s an Alsace-like or Wachau-like feel to this version.

– Andrew Jefford, Decanter

2013 Bagueri Estate BottledRibolla Gialla -PLATINUM TROPHYAT THE PRESTIGIOUSDECANTERCOMPETITION INGREAT BRITAIN

2013 Bagueri Ribolla Gialla Awards

LOOK: deep yellow with gold re�ections.AROMA: reminiscent of lemon, cedar and grapefruit. Pleasantly rounded with a delicate touch of vanilla and fresh bread crust.TASTE: full, fresh and harmonious. The �nish is smooth with a delicate touch of sweet tannins. For wine lovers.PAIRINGS: refreshing salads, white �sh and shell�sh, vegetable risottos and pasta with vegetable sauces.SERVING TEMPERATURE: 12 °C (54 F).AGEING POTENTIAL: up to 10 years.

The 2013 Bagueri Ribolla Gialla was awarded a Platinum Medal at Britain’s prestigious Decanter World Wine Awards. It also received a gold medal at Vinalies Internationalies in France. This dry white has become one of the most successful wines from Slovenia and demonstrates yet again the level of excellence that Klet Brda winery has achieved with the Ribolla Gialla grape.

Sustainable cultivation in selected microlocationsThe grapes for the 2013 Bagueri Ribolla Gialla were grown in four selected vineyards in Neblo, Višnjevik, Medana and Cerovo which best suit this variety–i.e. located on the sunlit tops of the hills. The grapevines thrive in the typical marly soil of Brda, which is re�ected in the wine's pronounced mineral touch. These vineyards are ideally aged between 15 and 30 years, covered with grass, provided with proper nutrition and cultivated according to sustainable methods.

Sophisticated work in the cellar:The Bagueri Ribolla Gialla fermented, and matured for the �rst six months, in selected French barrique barrels. Then it was left to mature in huge elliptical Slavonian oak barrels, the speci�c shape of which, together with the characteristics of the oak wood, enables the wines to best express the Brda terroir. The process of battônage (the periodic stirring of the lees during wine maturation) emphasises the creamy texture and the intensity of the �avour, while malolactic fermentation provides for the desired softness and a pleasant buttery �avour.

The road to the medalThe DWWA judges are internationally renowned experts. The wines entered into the competition are divided in several categories, primarily based on the region of origin, and assessed individually. The judges are informed of the region, style and price rage of the wines, but they are not made aware of their trademarks. The best-rated wines within each category, rated under an acknowledged 100-point system, win medals. After that, a judging panel composed of regional chairs reassesses the gold medallists, awarding the best among them the platinum trophy.