Cellar

Wine cellar

Renčel wines, full of elegance and unique character

"They say that a single bottle of Renčel's wine captures the winemaker's unique character. His unrepeatable sympathy, unbridled enthusiasm, endless curiosity, and sophisticated intelligence."

We believe that orange wines must retain their variety, so we always adapt maceration to the specific variety. Malvasia and Vitovska grganja are macerated for ten to fourteen days, and Sauvignon for only three days. Fermentation takes place spontaneously with fungi brought from the vineyard. The wine is then matured for at least two years in a wooden container and after that in a bottle.

maceration

Traditional maceration for white wines

Grape skin and pith, many substances are found here, including dyes. The procedure, which is mainly known in the production of red wines, is also extremely important for us in the case of white or orange wines, as they are often called. much more than that. With years of maturation, such wines acquire their unique character.

A process that is considered traditional in our country. Even our ancestors used the benefits of maceration. Not only did this make it easier to press the grapes, the wine also gained natural protection due to the increased number of natural preservatives.

fermentation

Spontaneous fermentation

Before starting the maceration, we prepare a yeast attachment - the so-called Pied de cuve. It is a pre-picking of ripe grapes from which must is prepared, where fermentation begins with the help of native yeasts, which the grapes bring from the vineyard. Later it serves us as a boiling attachment.

As far as orange wines are concerned, we defend the point of view that the wine must retain its variety, so we adapt the maceration to the variety. Certain varieties such as Malvazija and Vitovska are macerated for 10 to 14 days, with Sauvignon only 3 days.

Maceration takes place in open vats and is not temperature regulated.

After maceration, the wine matures in oak barrels, where lees play an important role. These dead yeasts affect the course of malolactic fermentation, the wines are chemically more stable, and sulfur consumption in the wine is reduced. They are richer in extract and more rounded and full.

Our white wines mature in wooden containers for at least 2 years. Red wines are aged in wooden containers for at least 3 years, and sweet wines from dried grapes are aged for at least 8 years or more. As we are advocates of minimal intervention, we do not filter the wines in the cellar either. Thus, the wine remains in a stainless steel container for at least 6 months, where it is cleaned of hard particles with the help of gravity. The wine ages for at least another 6 months in the bottle.

Wine made from dried grapes

Carefully selected grapes are dried in boxes for up to five months. Grapes lose more than three quarters of their original weight. Sugar, acids and other substances are concentrated. After gentle pressing, only the essence remains, the must, which is transformed into wine through long-term fermentation.

As the yeasts can no longer process sugar into alcohol at a certain stage, they die. The result is a wine with an exceptional concentration of sugar as well as freshness, which is essential for sweet wines. The wine is aged in barrique barrels from 8 to 15 years. This gives the wine incredible complexity and concentration of aromas and flavors.