Our Notes: Rebula has been grown in Brda, at least since the 13th century. It translates into “re-boil” a reference towards the wine going through the secondary, malolactic fermentation. Winemaker and proprietor, Jean-Michel Morel is adamant, that to produce wines of character from this lightly flavored grape, this “re-boiling” is necessary. The grapes were hand harvested, late September, into October, from the vineyards of Belo-Vhr and Neblo-Vhr, de-stemmed, and fermented with wild yeast. Kabaj Rebula ferments on its skins, in 2400 liter oak vats for a period of 30 days. This process is know as, ‘maceration’. Common to red wine production, it is almost un-heard of in the making of white wine. The wine is then transferred to mostly used, French barrique for malolactic fermentation and 12 months on the lees. Barrels selected for the final blend are combined in tank for settling. The wine is anything but, lightly flavored. Distinctively spicy and orange hued, it has aromas more reminiscent of red wine, including cherry and pepper, than white. Like ‘Amfora’, though less so, it is full of salty minerality and shares its delicate tannic quality, both a result of the extended skin contact. This brilliantly clear wine would pair with a wide variety of strongly flavored pork dishes as easily as delicate fish like Branzino, or even mushrooms.