Vini Ruj
In the small hamlet of Doberbò del Lago, a few kilometers from the border with Slovenia, in the beating heart of the Gorizian Karst, the Kovac family has settled for centuries. We find ourselves in a land of borders and memory, a battlefield of the bloody Great War and immersed in a very suggestive landscape, painted by the red colors of the iron rocks and the white hues of the limestone fragments. Underground rivers, crumbling walls, and scenic caves have covered the land for years, making viticulture very difficult. The Kovac winery knows this well, having inhabited these rocky lands for several generations. Initially blacksmiths (from Slovenian kovači), then winemakers and farmers, they decided to open an agriturismo, offering tourists the opportunity to taste their exclusive and flavorful products from the land, including wine. Over the years, they have increasingly specialized in the production of the nectar of Bacchus, also building a spectacular underground cellar carved into the rock at a depth of 10 meters, where the temperature is kept cool and constant between
8-10 degrees.
8-10 degrees.The Kovac winery is managed by 3 brothers under the attentive guidance of their father. Ivan is the guardian of the vineyards, Robert dedicates his time to the winery operations, and finally, Andrej takes care of the offers and marketing. They cultivate the typical grapes of the area, such as Terrano and Malvasia Istriana, and other typical international red grapes that have become popular in Friuli, like Merlot and Cabernet. The vineyards, organized over 4 hectares of vines, are caressed throughout the year (but especially in summer) by the bora, a catabatic wind that blows from the east/northeast towards the entire Gulf of Trieste. In addition, the vines sink their roots into a stratified and varied soil, where a line of red earth connects the different levels of limestone, clays, shells, and stalactites.
With a blend of soils and mineral elements, Kovac wines take on a typically fresh and mineral profile. Furthermore, the maceration period on the skins allows for the extraction of antioxidant substances, particularly useful for circulation and digestion. The Kovac offering includes a red Terlano, described as
In the small hamlet of Doberbò del Lago, a few kilometers from the border with Slovenia, in the beating heart of the Gorizian Karst, the Kovac family has settled for centuries. We find ourselves in a land of borders and memory, a battlefield of the bloody Great War and immersed in a very suggestive landscape, painted by the red colors of the iron rocks and the white hues of the limestone fragments. Underground rivers, crumbling walls, and scenic caves have covered the land for years, making viticulture very difficult. The Kovac winery knows this well, having inhabited these rocky lands for several generations. Initially blacksmiths (from Slovenian kovači), then winemakers and farmers, they decided to open an agriturismo, offering tourists the opportunity to taste their exclusive and flavorful products from the land, including wine. Over the years, they have increasingly specialized in the production of the nectar of Bacchus, also building a spectacular underground cellar carved into the rock at a depth of 10 meters, where the temperature is kept cool and constant between
8-10 degrees.
8-10 degrees.The Kovac winery is managed by 3 brothers under the attentive guidance of their father. Ivan is the guardian of the vineyards, Robert dedicates his time to the winery operations, and finally, Andrej takes care of the offers and marketing. They cultivate the typical grapes of the area, such as Terrano and Malvasia Istriana, and other typical international red grapes that have become popular in Friuli, like Merlot and Cabernet. The vineyards, organized over 4 hectares of vines, are caressed throughout the year (but especially in summer) by the bora, a catabatic wind that blows from the east/northeast towards the entire Gulf of Trieste. In addition, the vines sink their roots into a stratified and varied soil, where a line of red earth connects the different levels of limestone, clays, shells, and stalactites.
With a blend of soils and mineral elements, Kovac wines take on a typically fresh and mineral profile. Furthermore, the maceration period on the skins allows for the extraction of antioxidant substances, particularly useful for circulation and digestion. The Kovac offering includes a red Terlano, described as
