How to cooperate with ‘Sao Bao’ and ‘Suffering’? With such a opposite character and trait, it is perfectly reflected in the way of the Poetry Winery family in an artistic way! The old owner, Mr. Stojan, is a fashionable and ‘saucy’ uncle, who made wine into works of art with his five sons.
‘Orange Wine Revolution’
In the hands of the old village owner, Poetry Winery jumped directly into the Slovenia TOP10 winery from obscurity. 5 sons are in charge of different affairs at the winery, and follow Dad to learn the third child of winemakingtomaZ is the most ‘stunning’ one, but technically, it is better than blue. I have tried all the brewing methods that can be seen in the textbook in my own cellar, and I really do it.adapt to local conditions,follow the laws of natureMake every wine with your heart,Perfect restoration of terroir. Especially in recent years, it has become a popular internationallyOrange and Natural Wineon the brewing,The book ‘Orange Wine Revolution’ known as the Orange Wine List by Ling Poetry Winery.
Poetry Rui Winery – Hundred Years of Heritage
It is difficult to describe when the Scurek family started grape growing and wine making with the exact date, but it can be traced back to the law of the great-grandfather of the owner of Mr. Tosyan. Mr. Lang, he started using 1 hectare to produce 5,000 liters of wine about 200 years ago, so he recorded the yearning for high-quality wine in Shi Rui’s family history. Now the winery has spread to the hands of Mr. Franc’s grandson, Mr. Stoyan and his five young sons.
They take care of the 24 hectares of vineyards together. With the cooperation of 5 sons, Scurek has successfully brewed international high-quality wines, which is unique in the local area!
Art winery of music and art family
Poetry Rui family is a family of music and art. Whether it is the old owner, Mr. Stoyan or his five sons, have made achievements in literature, painting and music, they will have their own pursuit and understanding of art. It is wonderfully integrated with the management concept of the winery, which is vividly reflected in the wine cellar of Shirui. On the wall and oak barrels, there are all paintings left by artists of different periods.
The Poetry Rui family is also the meeting point of the French Art Association in Slovenia. They often invite local artists to the winery to taste the wine and poems and songs. The wine cellar is always filled with the taste of the artist.
The ancient and modern orange wine
The term ‘orange wine’ came from the hands of British wine importer David Harvey in 2004, and is named after the color of the wine body is similar to orange or amber. In fact, in Georgia, the name ‘amber wine’ has been used for thousands of years.
Orange wine has a very long history of brewing, in Slovenia and Freuile-Venice Giulia, which can be traced back hundreds of years, while in Eastern Europe, especially Georgia, can be traced back to thousands of years ago.
Before the widespread use of modern brewing technology, grapes were soaked or fermented with skin, so that it was easy to squeeze, and the natural tannins on the grape skins were preserved, and at the same time, it could solve the problem of oxidation in the brewing process, because tannins are a natural protective agent. Weaking the white grape skins for days, weeks or months is a common brewing method throughout the Adriatic region.
However, during the 1960s and 1970s, new brewing technologies continued to be introduced, and many winemakers stopped making orange wine.
Until the early 1990s, winemakers in the Barda and Corio producing areas on the Italian and Slovenian borders re-popular the brewing skills of orange wine.
The Mystery of Orange Wine
The key to brewing orange wine isDippingthis process.
Must be dipped with belt pulp, which is also how red wine is made to allow the body to get better color and structure.
We have different types of dipping, depending on the timing and operation of the dipping.
The first is the time point of the impregnation, that is, the pre-fermentation impregnation method, often calledcold dipping. Cold impregnation is carried out at 8-15°C, no fermentation is required, and lasts for 6 to 72 hours.Commonly used in oak barrel aged wine and stainless steel barrel fresh wine, so that the wine body can obtain better color, fruity and structure.
The second isfermentation impregnationor a typical impregnation method,Often used in red wine, tooThe most popular way of orange wine, so that the color of the wine body is deeper, the tannins are richer, and the structure is fuller. It lasts 3-12 days until the fermentation is completed.
The third isfermentation after fermentation, that is, after the fermentation is completed, it is soaked. This dipping method depends on the specific operation method, and it is also the famous carbonic acid dipping method.For Bojolais new wine, through the whole string of grapes for fermentation, it is often used for the brewing of Pinot Noir.
The fourth isSoft film impregnation, very similar to cold impregnation,Often used in fresh fruity wines.
