Stekar Malvazija

Our slovenian wine of the month

The Grape

We present one of the oldest grapes that exists: Malvasia.

It is believed to originate from the ancient island of Crete and was first spread across the Mediterranean over 3000 years ago by the Phoenicians, seafaring and enterprising people based in the famous biblical land of Canaan and later 500-600 years ago by the Venetians.  

It is a very aromatic variety with certain similarities to Muscatel. Its production is not high and due to its sensitivity to diseases related to humidity at the end of ripening, its cultivation is reserved for dry and well ventilated places. 

It  can be found in Greece, Slovenia, Italy and Spain.  It has an important production in the Canary Islands and Madeira.

It is possible to produce superb dry whites as well as excellent sweet wines that improve in barrels for decades.

The Vineyard

Malvazija Visir is made in Brda, in western Slovenia, close to the Italian border. The area is littered with memorials to the fallen soldiers of the two world wars.

The vineyard of only 5 hectares is located on gentle slopes. Its soil is formed by one of the perfect compositions for winemaking, marl (a mixture of sand, silica and clay). All the vineyards are certified organic/organic.

The winery

Although the winery was founded in 1985, the Stekar family has been farming and ranching on these same lands since 1700.  

The winery's philosophy is not to deal with chemicals, industrial yeasts or invasive technology that might detract from the expression of the grapes, the climate and the vineyard. 

Wines are made with no or minimal addition of sulphur dioxide for bottling only. The wines are not filtered or stabilised.

The winery is run by Jure Stekar, son of the founder.  Despite his youth, he has chosen to make traditional wines that respect the past. 

It is well known for its Orange Wine, white wines that are made like red wines, i.e. the skins remain in contact with the must during fermentation.

 

The spectacular Stekar Malvazija

It is an absolutely surprising wine, it is impossible not to surrender to its personality.

Made exclusively from hand-picked malvasia from a vineyard called Procto.

The grapes ferment with indigenous yeasts in contact with the skins for a period of between one and two weeks, depending on the year. The wine is then pressed and aged in 225-litre French oak barrels and 400-litre acacia barrels for approximately 10. 

He always looks for neutral woods that do not contribute external aromas but structure and longevity to the wine. 

No sulphur is added throughout the process.

The result is as follows.

 

Pairing

Barbecued fish, Poultry stew, Bigos, Pozole, Potatoes stuffed with meat, Argentinian pasties, Cous cous,  Colcannon, soft cheeses, Cincinatti Chili

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