Winery Vina UšajVipava Valley Ussai Rebula
Red wine
This wine generally goes well with
The Vipava Valley Ussai Rebula of the Winery Vina Ušaj is in the top 90 of wines of Vipava.
Details and technical informations about Winery Vina Ušaj's Vipava Valley Ussai Rebula.
Discover the grape variety: Cabernet-Cantor
Interspecific crossing between Chancellor and Solaris made in 1989 by Norbert Becker of the Freiburg Research Institute in Germany. Cabernet-Cantor can be found in Germany, Switzerland, the Netherlands, Belgium, Lithuania, Poland, ... little known in France.
Last vintages of this wine
The best vintages of Vipava Valley Ussai Rebula from Winery Vina Ušaj are 0
Informations about the Winery Vina Ušaj
The Winery Vina Ušaj is one of of the world's greatest estates. It offers 8 wines for sale in the of Vipava to come and discover on site or to buy online.
The wine region of Vipava
The wine region of Vipava is located in the region of Primorje of Slovenia. Wineries and vineyards like the Domaine Fornazarič or the Domaine Batič produce mainly wines white, red and pink. The most planted grape varieties in the region of Vipava are Merlot, Cabernet-Sauvignon and Ribolla gialla, they are then used in wines in blends or as a single variety. On the nose of Vipava often reveals types of flavors of peach, straw or apricot and sometimes also flavors of lemon, pear or white peach.
The wine region of Primorje
The wine region of Primorje of Slovenia. Wineries and vineyards like the Domaine Batič or the Domaine Aci Urbajs produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Primorje are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Primorje often reveals types of flavors of tropical, apricot or plum and sometimes also flavors of pepper, black fruits or chocolate.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
