Clai Baracija Rofošk
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Region: Krasic, Istria, Croatia
Grape varieties: 100% Refosco
Clai Baracija Rofošk is pitch black in color with notes of blackberry, pepper, grape stems, and tobacco. Rich and fruity with a peppery note.
Song: Hot Stuff by Donna Summer
Out of stock
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About Clai Baracija Rofošk
Clai Baracija Rofošk is produced from 100 % the same-named varietal from young vines. The main part of these young vines is situated on the location called Stancija Baracija from which the wine got the name. The vineyards themselves contribute to a beautiful view from the winery.
Grapes are hand-picked, de-stemmed, and gravity-fed with their skins into large wooden barrels for maceration which variates but usually lasts from 7 to 20 days and starts with natural yeasts on the temperature at 30 Celsius degrees. Pigeage is done at least three times a day. The wine also undergoes malolactic fermentation. After pressing it is aged for two years in big oak barrels (1000 to 2500 l).
About Clai Wines
The Clai Wine estate lies in Istria, in a small village Krasica. The village is south of the town of Buje in the northern part of Istrian peninsula, close to the Slovenian and Italian border. The property encompasses 10 hectares of vineyards and 5 hectares of olive trees. At 200m above sea level, the vineyards enjoy plenty of sunshine as well as cool and salty sea breezes coming from the Adriatic sea some 10 km to the west. The soil here is limestone flysch, with low fertility and good drainage. This combination provides the perfect amount of stress for our old vines. The winery’s principal goal is to enhance the terroir of the region and to make great natural wines.
The Clai winery grows mainly native grapes and olives. The work in the vineyards is all about quality, not quantity. The density of the planting system is high (5,700 plants/hectare) and the yields are kept low. All our production has been certified organic since the beginnings of the estate. They do not use any systemic treatments such as herbicides, insecticides, or fungicides. The fertilization is minimal and occasional, using only organic and natural manure.
After hand-harvesting in the vineyard, the grapes are vinified in a natural way, with spontaneous fermentation on the skins and without the addition of enzymes, selected yeasts, or malolactic bacteria. The wines are mellowed in wooden barrels of various sizes, with a long stay on the lees. After nearly two years the wines are bottled without micro or sterile filtering.