This week we present to you our top Slovenian Wine – Rebula, which is produced in the Primorska region, more specifically in the Goriška Brda. Find out why Rebula is our top Slovenian wine.
Slovenia is a top destination for wine lovers and enthusiasts. The Slovenian wine region is divided into three parts. This week we take you on a virtual trip to Primorska region, where we will discover one of the top Slovenian wines- Rebula.
The best Rebula wine in Slovenia comes from Goriška Brda, which gives this top Slovenian wine its true Mediterranean touch or flavor if you will.
Rebula, unlike Cviček and Teran, does not officially come from Slovenia. Rebula originates from Greece and was brought to Slovenia from Italy.
Rebula – the pride of Goriška Brda
Rebula is a quality white wine, which has enjoyed a long tradition in the Slovene Littoral, certain oenologists claiming this very region to be its origin. Rebula comes from the species Vitis vinifera.
Rebula is an indigenous variety that grows best in the Goriška Brda region. It grows well on marl, flysch, and rocky soil. On sunny positions, it produces extraordinary results.
Origin of Rebula
Theories that the grape originated in Greece as Robolawere disproved following DNA profiling in 2007 and 2008, which showed there was no genetic relationship between Robola and Ribolla Gialla.
Rebula is also known as Ribolla. The name Ribolla (in Italian) stems from “ribollire”, meaning to re-boil. The Bora wind in the littoral cooled the cellars before the wine must rich in sugars was able to fully ferment, stopping fermentation, only for the wine to then “re-boil” in the spring. Rebula has an inviting golden to amber color, which speaks of longer skin contact.
Rebula has definitely been cultivated here since at least the 13th century. The vines have a high yield; ripe berries tend to fall off the grape clusters.
The Rebula grapes are suitable for young, fresh wines as well as for archiving. Slovenian wine educators like Aleš Kristančič from Movia wines, and producers like Marjan Simčil winery categorize three types of dry, still Rebula: fresh, straw-colored wines with little or no skin contact; “mature,” ripe wines with modest macerations of up to a few weeks, and “extended,” months-long skin-contact orange wines.
Wine made from Rebula benefits from at least some skin contact, which adds tannic grip. Rebulas made without it can seem hollow. At the other end of the spectrum, extended skin contact—especially if done by less-than-expert hands—can make heavy wines. In between are complex, golden, mineral-driven wines with long aging potential.
Wine is a great base for sparkling wine. According to tradition, the grapes of the Rebula in Brda were also dried in and out. It’s usually a dry wine with slightly higher alcohol content and overall liveliness of the flavor.
The appearance of Rebula is golden yellow in color with greenish reflections. Rebula smells intensely fresh and fruity. Reminiscent of lemon, green apple, grapefruit, acacia flower. The harmony of acids gives it drinkability, freshness.
The wine is suitable for an aperitif and is a great complement to seafood, freshwater fish, poultry and vegetables. This makes it one of the top Slovenian wines.
Celebration of Rebula in Slovenia
Rebula is considered as one of the top Slovenian
wines, and that’s why it has its own festival. Višnjenik is a Slovenian town, mostly known as the Slovenian birthplace of Rebula wine. Each year, in the first days of May, the village community Višnjevik and the Society of Rebula Lovers organize the Traditional Rebula and Olive Oil Festival. The event enchants with its familiarity and authenticity. Numerous olive oil samples, vegetable omelets, fried prosciutto with polenta, excellent wine, delicious bakery masterpieces of local housewives and unforgettable entertainment – all these invite you to spend pleasant spring hours in the company of friends.
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