| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | Non-Vintage |
| Country | Croatia |
| Region | Istria |
| Appellation | Unspecified |
| Estate | Bernobic |
| Grape variety | Percentage |
|---|---|
| Teran | 100 % |
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Bernobic’s red wine from the Istria region of Croatia is a charming and authentic expression of this historic peninsula. While the specific blend is not detailed here, Istrian reds are typically crafted from local varieties such as Teran or Refosk, often featuring vibrant fruit and a respectful nod to tradition. The absence of a vintage suggests this may be a non-vintage blend, which is relatively rare but sometimes practiced to balance freshness and complexity. Vinification methods here tend to be straightforward, allowing the grape’s natural character to shine, either via stainless steel or gentle maturation in older oak, to maintain fruit purity and local typicity.
Istria, jutting into the northern Adriatic, boasts a unique terroir influenced by Mediterranean and continental climates. The region enjoys sunny days cooled by coastal breezes, ideal for keeping acidity lively in the grapes. Its terra rossa soils, rich in minerals and iron oxide, impart both structure and a particular savoury depth to the wines. Viticulture in Istria has ancient roots, with winemaking whispered to have started even before Roman times, and today the area is known for fostering native varieties and sustainable practices.
This style of Istrian red wine, typically fresh and medium-bodied with lively acidity and red fruit notes—think sour cherry, cranberry, a hint of spice and perhaps even gentle earthiness—finds wonderful companionship at the table. Traditional regional dishes like Istrian beef stew (boškarin), grilled lamb, or wild mushroom risotto are time-tested pairings. The wine’s acidity also lifts tomato-based pasta dishes, charcuterie, and hard cheeses such as aged sheep’s cheese from the area.
For optimal enjoyment, serve this red slightly cooler than room temperature, ideally between 14 and 16°C. A brief aeration or decanting, even just fifteen minutes, can help open its aromatic profile. This Istrian red will reveal its layers with convivial company at the table, celebrating both place and tradition.
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