REGION: Goriška Brda, Slovenia
Producer information: The Kabaj family has grown grapes in Slovenia for generations. When Katja Kabaj met Jean-Michel Morel after his stint at an Italian winery, they fell in love and eventually married. Jean-Michel brought some Italian and French influences to the winery along with his fondness for working with amphorae. Those who have tasted Kabaj wines know the Rebula is probably one of their most noteworthy achievements.
Vinification method: Fermented on the skins for 30 days with wild yeast. The wine is then aged in French oak for 2 years and rests for another 6 months in the bottle. Rebula is the Slovenian name for Ribolla Gialla and it is a grape that takes well to this style of winemaking.
Tasting notes: Dried apricots, white lilies, peach pit, and saline
Pairings: Swiss cheese
