0,75l
26.00 €
+
FILTRI
Bjana
Bjana is the dialect name for our village Biljana. Bjana wines are produced and nurtured on the family estate in the heart of the Goriška brda wine-growing region, a pre-Alpine hilly world with a strong Mediterranean influence. Our wines are aged in the fully restored Dorišče Manor, one of the oldest cellars in the world. "The manor house was built in the 13th century by the Counts of Gorizia and was then called Wyglan. In 1288 Rovanus de Biglola is mentioned, in 1307 Martin de Bilana and his son Fosch, and in 1341 Knight Leonard of Biljana. At the end of the 15th century, the manor was bought by the noble Orson family. The Edling nobles of Gorizia were the next owners, followed by the Lords of Dornberg in 1511." (source: Ivan Jakič, All Slovenian Castles, DZS, 1999) The current owner of the manor is the family of Milan Sirk. The manor and the surrounding estate were bought by his great-grandfather, Franc Obljubek, in the aftermath of the First World War. Part of the building has been converted into a tourist offer.
Wines
We leave the main role to nature. We try to understand it as well as possible in the vineyard and the cellar, in order to produce the best wine that reflects the characteristics of the terrain and the climatic conditions (terroir) and the varieties from which it is produced.
Varieties
The Brda wine-growing region is characterised by a pre-Alpine hilly landscape with a strong Mediterranean influence. Three grape varieties are used for the Bjana sparkling wines: two Champagne grapes (chardonnay and blue pinot) and the Brda rebula variety. Chardonnay gives the wine body, aromatics and fullness, pino noir structure and fruitiness, and rebula elegance and freshness.
Production process
All Bjana sparkling wines are produced using the classic method. Vinification (production) of the basic still wine is carried out separately by varietal in stainless steel tanks or in 225 litre oak barrels (barriques) for the Cuvée Prestige.
The carefully selected grapes are immediately pressed and a pre-prepared boiling spigot (yeast) is added, allowing fermentation (alcoholic fermentation) to begin immediately and to take place at a constant temperature of 16 °C.
Once the basic varietal wines have matured, the blends for the various sparkling wines are prepared. The exact proportion of each variety or wine in the blend depends on the desired characteristics of the sparkling wine and the characteristics of the wines of the current vintage.
The prepared varietal is bottled, and a new yeast starter is added for the second fermentation (secondary fermentation), which will turn the still wine into sparkling wine. At the same time, after the secondary fermentation is completed, a sediment (dead yeast) is formed in the bottles on which the sparkling wine is then matured. The period of maturation of the sparkling wine on the yeast is one of the most important stages in the production of sparkling wine, because during this time the autolysis of the yeast releases amino acids into the wine, which give it its special taste and aroma. The longer (years) the sparkling wine is matured on the yeast, the more different amino acids are released into the wine, giving it a more varied taste and aroma.
The sparkling wine is matured in the bottle until it is finished, when a special process is used to remove the sediment from the bottles from the second fermentation and to determine the final level of sweetness by adding liqueur (expedition liqueur, dosage - in our case, a sweet wine from a late harvest).
Wines
We leave the main role to nature. We try to understand it as well as possible in the vineyard and the cellar, in order to produce the best wine that reflects the characteristics of the terrain and the climatic conditions (terroir) and the varieties from which it is produced.
Varieties
The Brda wine-growing region is characterised by a pre-Alpine hilly landscape with a strong Mediterranean influence. Three grape varieties are used for the Bjana sparkling wines: two Champagne grapes (chardonnay and blue pinot) and the Brda rebula variety. Chardonnay gives the wine body, aromatics and fullness, pino noir structure and fruitiness, and rebula elegance and freshness.
Production process
All Bjana sparkling wines are produced using the classic method. Vinification (production) of the basic still wine is carried out separately by varietal in stainless steel tanks or in 225 litre oak barrels (barriques) for the Cuvée Prestige.
The carefully selected grapes are immediately pressed and a pre-prepared boiling spigot (yeast) is added, allowing fermentation (alcoholic fermentation) to begin immediately and to take place at a constant temperature of 16 °C.
Once the basic varietal wines have matured, the blends for the various sparkling wines are prepared. The exact proportion of each variety or wine in the blend depends on the desired characteristics of the sparkling wine and the characteristics of the wines of the current vintage.
The prepared varietal is bottled, and a new yeast starter is added for the second fermentation (secondary fermentation), which will turn the still wine into sparkling wine. At the same time, after the secondary fermentation is completed, a sediment (dead yeast) is formed in the bottles on which the sparkling wine is then matured. The period of maturation of the sparkling wine on the yeast is one of the most important stages in the production of sparkling wine, because during this time the autolysis of the yeast releases amino acids into the wine, which give it its special taste and aroma. The longer (years) the sparkling wine is matured on the yeast, the more different amino acids are released into the wine, giving it a more varied taste and aroma.
The sparkling wine is matured in the bottle until it is finished, when a special process is used to remove the sediment from the bottles from the second fermentation and to determine the final level of sweetness by adding liqueur (expedition liqueur, dosage - in our case, a sweet wine from a late harvest).
