Trapan NV Revolution

Freshness and violet from Teran, currant from Cabernet Sauvignon, the cheery of Syrah, finesse and raspberry from merlot intertwine in the nose whilst the eye enjoys a thick viscosity of ruby red claws and purple hues.

The palate detects smoothness, freshness, fine tannicity, minerality, wide and long aftertaste. Teranic freshness, florality and youth, complemented with a serious extractivity and tannicity from Cabernet Sauvignon, leaning on the fruitiness and pepper from Syrah, finishes with Merlot fruity softness. But Teran, the flagship of this and all future red and rose wines from the Trapan winery dominates and essentially determines this wine.

Wine: Nigra Virgo Revolution

Variety: 45% Cabernet Sauvignon, 35% Merlot, 10% Syrah, 10% Teran

Region: South Istria

Position: 100% Cuf near Šišan, Pula, altitude 50-55 m, SSW exposition, sunny the whole day, very airy. A deep profile of the Istrian red, occasionally skeletoid soil, excellent chemical and mineralogical

characteristics, presence of natural humus

Growing form: one sided Guyot

Yield: 1,0 – 1,5 kg/vine

Harvest time: September 2012, depending on the ripening of varieties

Vintage: 2012, an extremely dry year, 160 days without rain, by the end of August. Very challenging year for the vineyards and winemakers. Low yields. Huge risk taken by waiting the rain finally brought excellent results.

Vinification: Careful crushing of the grapes, “cold soak” for 4 days maceration 8-12 days by variety, fermentation under controlled conditions (22 – 24ºC). Malolactic fermentation (MLF) in barrels.

Aging: 12 months in 65% barriques of French oak and 35% in large wooden barrels. 120 days in bottles. Bottled unfiltered.

Pairing (recommendations): Meat: Tagliata of aged beef rib-eye with potatoes roasted in goose and pork lard and garlic, with the adition of arugula and grated aged cottage cheese. Fish: Cuttlefish stew with polenta and fennel. Also goes perfectly with the whole range of dishes from black poultry, veal, pork, beef and game, as well as with the fattier and aged goat and cow cheeses.

Glass: Bordeaux for red wine

Serving temperature: 17 – 20ºC

Specifications: Alcohol: 13.0% vol; Acid: 6.1 g / l; unfermented sugar: 1.8 h / l; pH: 3.30; extract: 29.0 g / l