Rosé of Barbera, Pikasi

You are initially lured in by its beautiful light pink color. The nose on the wine is fruity like strawberry rhubarb pie, which lead to a creamy and slightly salty mouthfeel with a lingering finish. The palate of the wine is dry with a noticeable freshness and acidity, a medium bodied wine with an elegant fruity finish.

All grapes are hand-picked, de-stemmed, and pressed immediately. Spontaneous fermentation process is temperature controlled and takes place in stainless steel tanks. The wine is then matured on lees in stainless steels tanks for 5 months, then coarsely filtered before bottling, and released to the market 2 months after bottling. The winery is practicing organic. The vineyards have no irrigation, and spraying is done only with sulfites and copper, if needed.

Pikasi - Saramento is a negociant project of Slovenian winemaker and professional ballroom dancer, Matic Rodica. Together with Vipava Valley grower, Petr Stegovec, Matic created the Pikasi lineup of naturally fermented indigenous variety wines – Pinela, Zelen, Rebula, Barbera and Barbera Rose.

Vipava Valley is right on the border of Slovenia, just north of the Italian port city of Trieste. The area is made up of steep hills, where the continental climate of the Alps collides with the more moderate mild Mediterranean climate from the Adriatic. Vineyards are located on steep, karst mountain tops, where the temperature is cooler and the soil contains mineral-rich marl, which makes it incredibly helpful in drainage of rainfall.