Kobal bajta

acient winemaking approach

Wines made with extended warm maceration of 1 month.

Fermentation with wild yeast.

Still wines matured in French oak for two years.

Raw cloudy wines, to show purity without human intervention during maturing

Pétillant-naturel or natural sparkling wines (pét-nat), made with one step fermentation, with endemic wild microflora at the end of fermentation. Bottled to keep the bubbles and finish fermentation in the bottle.

The oldest approach to make sparkling wines.

Kobal - Photo Nejc Pernek (www.foto-dd.com)-102

KOBAL BAJTA

Bajta Haloze Belo, dry

Wine description: this unique, copper – gold colored wine is exotic on the nose and is reminiscent of orange peel, cinnamon, white coffee, white chocolate on nose and taste. This is the wine for people who want to enjoy special wines, where a creation of nature makes for an unforgettable experience.

Temperature: for perfect enjoyment 10˚C is recommended.

Storage: up to 5 years.

The chef’s advice: pork, grilled vegetables, mushroom dishes.

KOBAL BAJTA

Bajta Rumeni Muškat Pét Nat, dry

Wine descriptionvina: this yeasty and cloudy wine represents a light sparkling Yellow muscat. In the bouquet, the varietal characteristic is reflected in the aroma and flavor, which is reminiscent of lemon, citrus fruits and white flowers. However, since the ending fermentation is done with wild yeasts the varietal aroma combines with a yeasty, creamy nose and taste, and where light bubbles make for an excitement in every tasting.

Temperature: for perfect enjoyment 4-6˚C is recommended.

Storage: up to one year of maturation.

The chef’s advice: just enjoy the sun on a terrace or in a bar or with some creamy dessert.

Kobal - Photo Nejc Pernek (www.foto-dd.com)-101

KOBAL BAJTA

Bajta Modra Frankinja (Blaufrankisch) Rosé Pét Nat, dry

Wine description: this yeasty, cloudy wine, which shows naturally made bubbles is a light sparkling wine from Slovenian endemic wine variety Blaufrankisch. The nose and taste has a yeasty bouquet, which combines with varietal strawberry and raspberry notes. It is an exciting and slightly ,,fizzy,, sparkling wine.

Temperature: for perfect enjoyment 4-6˚C is recommended.

The chef’s advice: just enjoy the sun on a terrace or in a bar, be different and dare.

Kobal Modra Frankinja (Blaufrankisch)

Wine description: Blaufrankisch has a purple – ruby color, the nose and taste is reminiscent of sour cherry, black pepper and chocolate. The wine has the potential to mature for the next 5 years. It is a wine, made entirely by the spontaneous approach; the only thing we control is the temperature. The wine has a great antioxidant potential, it is rich in resveratrol, the most powerful antioxidant in the world of wine. The wine goes beautifully with duck breast and mushroom dishes.

Temperature: for perfect enjoyment 18 ˚C is recommended.

Storage: up to 5 years.

Chefs advice: duck breast; smoked trout; wild boar.

Kobal - Photo Nejc Pernek (www.foto-dd.com)-103

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KOBAL BAJTA

acient winemaking approach

KOBAL BAJTA

Bajta Haloze Belo, dry

KOBAL BAJTA

Bajta Rumeni Muškat Pét Nat, dry

KOBAL BAJTA

Bajta Modra Frankinja (Blaufrankisch) Rosé Pét Nat, dry

Kobal Modra Frankinja (Blaufrankisch)

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