PRODUCER
KLANJSCEK
GORIZIA,
FRIULI/VENEZIA-GIULIA
INFORMATION
KLANJSCEK IS A FAMILY WINERY LOCATED IN THE COLLIO GORIZIANO REGION IN THE VILLAGE OF OSLAVIA. SINCE 2016 THEIR 3.5 HECTARES OF VINEYARDS ARE CULTIVATED ORGANICALLY, BUT THEIR ENVIRONMENTAL FOCUS DATES BACK TO THE 1970S. PROUDCING APPROXIMATELY 15,000 BOTTLES PER YEAR, THEY HAVE A SPECIAL DEDICATION TO A GRAPE VARIETY CALLED WELSCHRIESLING (RIESLING ITALICO), PLANTED BY GRANDFATHER MIRKO IN 1978. IN ADDITION, THEY ALSO PRODUCE PINOT GRIGIO AND RIBOLLA GIALLA. THE FAMILY HAS A STRONG HISTORY OF HOSPITALITY, ORIGINATING FROM THEIR GRANDMOTHER HEDVIKA'S POPULAR SEASONAL TAVERN KNOWN AS 'PRIVADA DELLA MAESTRA.' THE KLANJSCEK FAMILY CONTINUES TO ENRICH THEIR LEGACY AND EVOLVE THEIR AGRICULTURAL BUSINESS WHILE REMAINING ROOTED IN THEIR HERITAGE.

PINOT GRIGIO COLLIO DOC
GRAPES: PINOT GRIGIO
STYLE: MACERATO
SOIL: FLYSCH OF CORMONS, CLAY
VINIFICATION: SPONTANEOUS FERMENTATION ON THE SKINS, DECANTED FOR A MONTH IN STEEL VATS, BEFORE MOVING INTO 12 HL OAK BARRELS FOR AT LEAST A YEAR, AT LEAST 5 MONTHS ÉLEVAGE IN BOTTLE BEFORE RELEASE
RIESLING ITALICO COLLIO DOC
GRAPES: RIESLING ITALICO
STYLE: MACERATO
SOIL: FLYSCH OF CORMONS, CLAY
VINIFICATION: SPONTANEOUS FERMENTATION ON THE SKINS, DECANTED FOR A MONTH IN STEEL VATS, BEFORE MOVING INTO 12 HL OAK BARRELS FOR A YEAR, AT LEAST 5 MONTHS ÉLEVAGE IN THE BOTTLE BEFORE RELEASE
RIBOLLA GIALLA
GRAPES: RIBOLLA GIALLA
STYLE: MACERATO
SOIL: FLYSCH OF CORMONS, CLAY
VINIFICATION: SPONTANEOUS FERMENTATION ON THE SKINS, DECANTED FOR A MONTH IN STEEL VATS, BEFORE MOVING INTO 12 HL OAK BARRELS FOR AT LEAST A YEAR, ABOUT 5 MONTHS ÉLEVAGE IN THE BOTTLE BEFORE RELEASE
SAUVIGNON COLLIO DOC
GRAPES: SAUVIGNON BLANC
STYLE: MACERATO
SOIL: FLYSCH OF CORMONS, CLAY
VINIFICATION: SPONTANEOUS FERMENTATION ON THE SKINS, DECANTED FOR A MONTH IN STEEL VATS, BEFORE MOVING INTO 12 HL OAK BARRELS FOR A YEAR, AT LEAST 5 MONTHS ÉLEVAGE IN THE BOTTLE BEFORE RELEASE
ROSSO
GRAPES: 70% MERLOT, 30% CABERNET SAUVIGNON
STYLE: ROSSO
SOIL: FLYSCH OF CORMONS, CLAY
VINIFICATION: 50 DAYS OF SPONTANEOUS FERMENTATION ON THE SKINS, DECANTED FOR A MONTH IN STEEL VATS, BEFORE MOVING INTO 12 HL OAK BARRELS FOR AT LEAST A YEAR, AT LEAST 5 MONTHS ÉLEVAGE IN THE BOTTLE BEFORE RELEASE