Kobal Bajta Petnat Rose
Stajerska, Slovenia
Blaufrankisch
Winemaker Bojan decided it was time to give the traditional Blaufränkisch grape a new twist. The result is this natural rosé bubbly, brimming with juicy tropical fruit, strawberries, and delicate spices.
€16.99
Product number:
BU485X
Kobal Bajta Petnat Rose
€16.99
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About the winemaker
“After working as a winemaker in New Zealand and Australia, it wasn't a difficult choice to return to my homeland. I grew up among the vineyards in Ptuj, the oldest town in Slovenia with a history dating back to 69 AD. The Romans were already cultivating and trading wine here. It's a beautiful thought that nowadays I get to put my own spin on a 2000-year-old tradition."
Bojan kobal
Product information
| Winemaker | Bojan Kobal |
|---|---|
| Wine estate | Kobal Wine Estate |
| Grape | blaufrankisch |
| Year | 2023 |
| Origin | Stajerska, Slovenia |
| Harvest per hectare | 40 hl/ha |
| Grapevines | 25 years old |
| Soil | marble |
| Alcohol percentage | 11,5% |
| Vine culture | sustainable |
| Tasting profile | natural wines (raw), bubbly (bubbles) |
| Tastes like | drakenfruit, melon, strawberries |
| Pair with | aperitif, beets, fried chicken, lobster |
Stajerska, Slovenia
Slovenia has firmly reappeared on the world wine map with the rise of natural wines. The Stajerska region constitutes the Slovenian part of Styria, where the Romans were already actively cultivating grapes. The gateway to this region is the city of Maribor, picturesque and famous for housing the world's oldest grapevine. This massive vine is over 400 years old and still bears fruit. It's no surprise that the oldest Slovenian winery can be found here. Despite the region's rich winegrowing history, it's equally fascinating to witness its contemporary developments. Present-day natural winemaking is thriving in Styria.
One of the most notable modern winemaking styles here is likely pét-nat (pétillant naturel), the original method of producing sparkling wines. In pét-nat, the wine is bottled before the first fermentation is complete, allowing natural bubbles to form. Unlike the méthode traditionelle, which involves adding yeast to the wine, this method is harder to control. As a result, winemakers must be incredibly precise to achieve the desired outcome.
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