Tolovaj

It's a bit of a walk in the beaten track of sauvignonasso, and that's why the fanciful name TOLOVAI is a fitting name for the wine once known as the tokaj of Friuli. The straw colour with greenish tints is perhaps the closest we have yet come to an idea of the wine made from this grape variety that has made Brda its second home. On the nose, it reveals a wealth of noble aromas that have not been allowed to be calcified by selected yeasts. They are fruity and floral, with no soloistic lapses. Made from optimally ripe, organically grown grapes, the wine is a fresh white wine in terms of technology, and the taste suggests a ripeness that is second to none. On the palate it is warm, structured, soft and harmonious. It reminds one of ripe fruit, of its essence; it leaves behind a pleasant and long aftertaste. The wine is at its peak. The balsamic notes are harmonious, the honey notes with a hint of butterscotch are pronounced. Already it is a bit of a meditation wine, accompanied by cheese chunks and fig confit, but I would not be afraid to offer it with lobster, fois gras and even good goat's cheese and cow's cheese with red mash (Pustotnik). We recommend it with challenging vegetable dishes (minestrums, frtalia), ham, risotto with peas or courgettes, as well as mussels in bouzoura or chicken in spicy sauce and grilled anchovies.