Do you know the story of straw wine?

The uniqueness of straw wines is given by the difficult production technology. It all starts by the top quality raw material , the grapes intended for production of straw wine are grown on selected vineyards because they must be well ripened. At the time of harvest they must reach the sugar content of at least 27 degrees (27 kg of sugar in 100 litres of juice). The best grapes are handpicked and only the absolutely healthy ones are selected to be placed on straw. The winemaker keeps the grapes drying on straw for at least 3 months with extreme care. At this phase, the grapes must be under continuous control because they are prone to go bad easily. When the grapes reach the desired sugar content of 40 – 50 degrees, the grapes are selected from straw and pressed. Very gentle pressing takes 36 hours – the amount of extracted juice ranges between 10-15% and is very concentrated. During fermentation the alcohol content reaches about 10-11% and high residual sugar up to 370g per liter. Afterwards the wine is aged in oak barrels and then matured in bottles, it gets to the market 3-4 years after the vintage.

Straw wines are full-bodied wines, with rich aroma and flavors, with high extract content. To produce a plesant straw wine with high level of residual sugar but at the same time backboned with acidity not cloying on the palate, requires a lot of knowledge, experience and patience from the winemaker. Straw wines are very complex, we recommend to serve them with desserts or complement with rich savoury foods e.g. aged blue cheese.
Visit our website to see straw wines we offer >> HERE

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