Baracija malvazija is produced from 100 % the same named varietal from our young wines. Main part of theese young wines is situated on the location called Stancija Baracija from which the wine got the name. The vineyards themselves contribute to a beautiful view from our winery.
Grapes are hand picked, de- stemmed and gravity fed with their skins into large wooden barrels for maceration which variates but usualy 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 in which period wine undergoes malo-lactic fermentation. After pressing it is agged for two years in big oak barrels (1000 to 2500 l).
Wine production: Fermentation on the skins in open vats, without the addition of selected yeasts and enzymes.
Aging: In large wooden casks
Bottle: 0,75 l