BARUN, PJENUŠAC MANZONI ELEGANCE EXTRA BRUT

140,00kn

Pjenušavo vino zlaćane boje sa zelenkastim odsjajem. Miriše intenzivno po korici limuna i vinogradarskoj breskvi. U okusu su mu izražene sortne osobine pa ima punoću i finu prirodnu slast, puno kompleksniju od one koja se dobije naknadnim zaslađivanjem, a zahvaljujući ugodnoj kiselosti osvježava i gasi žeđ.

Sparkling wine of golden color with a greenish tinge. It smells intensely of lemon peel and vine peach. Its taste has pronounced varietal characteristics, so it has fullness and fine natural sweetness, much more complex than that obtained by subsequent sweetening, and thanks to its pleasant acidity, it refreshes and quenches thirst.

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Opis

Profesor Luigi Manzoni 30-ih godina prošlog stoljeća iskrižao je rajnski rizling i bijeli pinot u glasovitoj Poljoprivrednoj školi za vinogradarstvo i vinarstvo u Coneglianu, u talijanskoj regiji Veneto. Dobio je senzacionalnu sortu koja ima reskost i snagu te odlučnost rizlinga, a punoću bijelog pinota. Grožđe dozrijeva relativno rano, a prvih 50-ak godina od njega su radili isključivo suha vina. Potom su ga u hladnijim podnebljima, gdje je lako nakupiti puno kiselina, počeli raditi kao što Nijemci rade rizlinge, s ostatkom neprovrelog prirodnog šećera, ali i puno kiselina tako da okus ostaje izbalansiran. Španjolci ga ostavljaju da dugo zrije na trsu i imaju izvrsne kasne berbe, a talijanski vinari rade i jednostavna pjenušava vina koja je tržište dobro prihvatilo zbog prekrasnih voćnih mirisa. Klasična šampanjska metoda daje i divna sasvim suha pjenušava vina.

Professor Luigi Manzoni crossed the Rhine Riesling and Pinot Blanc in the 1930s at the renowned Agricultural School of Viticulture and Enology in Conegliano, in the Italian region of Veneto. He got a sensational variety that has the sharpness and strength and determination of a Riesling, and the fullness of Pinot Blanc. The grapes ripen relatively early, and for the first 50 years only dry wines were made from them. Then in colder climates, where it is easy to accumulate a lot of acid, they started working like the Germans make Rieslings, with the rest of unfermented natural sugar, but also a lot of acid so that the taste remains balanced. The Spaniards leave it to ripen on the vine for a long time and have excellent late harvests, and Italian winemakers also make simple sparkling wines that have been well received by the market for their wonderful fruity aromas. The classic champagne method also yields wonderful completely dry sparkling wines.

O VINARIJI / ABOUT THE WINERY

O VINARIJI / ABOUT THE WINERY

Vinarija Barundić nalazi se u Brezariću blizu Krašića u čuvenoj Dolini kardinala, gdje je Josip Barundić polako počeo obnavljati vinsku tradiciju koju su započeli njegovi baka i djed. Josip je rođen prije 37 godina u Francuskoj, u Nici, a roditelji su ga kao desetogodišnjeg klinca poslali k majčinoj obitelji u rodni kraj. Uživajući u blagodatima seoskog života, pomagao je baki i djedu održavati vinograd te se s vremenom zainteresirao da unaprijedi proizvodnju vina. Ozbiljnije je počeo raditi prije sedam godina, nabavio suvremenu tehnologiju i naoružao se znanjem, a veliki oslonac mu je enolog Goran Marmilić s kojim uspješno surađuje već pet godina. Osim toga, Josip je sa sobom donio francuski način promišljanja I doživljaja vina te ih uspješno primijenio na ovdašnje prilike. Barun vina i pjenušci vrlo su užitna i lagana, ponajviše zbog toga što sadrže vrlo malo sumpora. A velika mala tajna je u tehnologiji. Grožđe nakon berbe odmah ide u hladnjaču i hladi se do 0 °C, a maceracija se vrši na 2-3 °C čime se uklanjaju loše bakterije. Zato se mogu dodavati samo male količine sumpora, a rezultat su ‘mekana’ vina i bez gorčine. ‘Naša vina sadrže oko 50 miligrama sumpora po litri, dok se ta količina uobičajeno kreće od 120 do 160 ili čak 200 do 250 kod poluslatkih i slatkih vina’, napominje Josip Barundić.
Barun nature brute 2013 nagrađen je kao Najbolje pjenušavo vino kontinentalne Hrvatske.Vina proizvode pod brendom Barun izvedenim iz prezimena što zvuči vrlo otmjeno, ali nimalo pretencizono, jer to sasvim opravdavaju kvalitetom.
U svojoj boutique kolekciji zasad imaju Barun graševinu, Barun muškat žuti te vrhunske brut pjenušce Barun nature brut (od sorte manzoni) i Barun rose (od crnog pinota). Za Barun nature brut lani su na Izložbi vina u Sv. Ivanu Zelini osvojili nagradu – Najbolje pjenušavo vino kontinentalne Hrvatske. Svoje vrhunske pjenušce proizvode klasičnom metodom, a za Novu godinu 2017. namjeravaju nazdraviti sa sec pjenušcem od muškata žutog.

Barundić Winery is located in Brezarić near Krašić in the famous Valley of the Cardinals, where Josip Barundić slowly began to renew the wine tradition started by his grandparents. Joseph was born 37 years ago in Nice, France, and his parents sent him to his mother’s family in his hometown as a ten-year-old kid. Enjoying the benefits of village life, he helped his grandparents maintain the vineyard and eventually became interested in improving wine production. He started working more seriously seven years ago, acquired modern technology and armed himself with knowledge, and his great support is the oenologist Goran Marmilić, with whom he has been successfully cooperating for five years. In addition, Joseph brought with him the French way of thinking and experiencing wine and successfully applied them to local occasions. Baron wines and sparkling wines are very edible and light, mostly because they contain very little sulfur. And the big little secret is in the technology. After harvesting, the grapes are immediately refrigerated and cooled to 0 ° C, and maceration is done at 2-3 ° C, which removes bad bacteria. Therefore, only small amounts of sulfur can be added, and the result is ‘soft’ wines without bitterness. “Our wines contain about 50 milligrams of sulfur per liter, while that amount usually ranges from 120 to 160 or even 200 to 250 for semi-sweet and sweet wines,” says Josip Barundić. Barun nature brute 2013 was awarded as the Best sparkling wine of continental Croatia. The wines are produced under the Barun brand derived from the surname, which sounds very elegant, but not pretentious, because they justify it with quality. In their boutique collection, they currently have Barun Graševina, Barun Muscat Yellow and top quality sparkling wine Barun nature brut (from the manzoni variety) and Barun rose (from Pinot Noir). For Barun nature brut last year at the Wine Exhibition in Sv. Ivana Zelina won the award – The best sparkling wine of continental Croatia. They produce their top sparkling wines by the classic method, and for the New Year 2017 they intend to make a toast with sec sparkling wine made of yellow muscat.

 

O REGIJI / ABOUT THE REGION

O REGIJI / ABOUT THE REGION

Povijest ove šarmantne regije slična je ostalim sjevernim i sjeverozapadnim vinskim regijama. Za očuvanje tradicije vinarstva od Srednjeg vijeka do danas, zaslužni su Crkva i plemstvo, te bogati gradovi Samobor i Jastrebarsko. Shodno tradiciji i malim uzgojnim parcelama, u velikom se broju vinograda sačuvala starinska praksa uzgoja loze uz kolac i miješani sortiment u kojem se osim starih
Regija je poznata po velikom broju kvalitetnih proizvođača među kojima je nekolicina u samom vrhu hrvatskog vinarstva i njihova se vina mogu nositi s najkvalitetnijom konkurencijom. Klima je tipično kontinentalna, oštre zime i puno padalina inače najviše pogoduju aromatskim sortama poput sauvignona i muškata, koji i ovdje daju odlične rezultate, no ipak je jedna druga sorta, malo drugačijih karakteristika, u specifičnim uvjetima najboljih položaja, dosegla vrhunac kvalitete. Riječ je o rajnskom rizlingu.
Naime, najbolje vinogradarske položaje ove regije karakterizira velika nadmorska visina na kojoj je zrak „zdrav“ i stalno struji, osim toga, visoki položaji nalaze se na strmim kosinama koje omogućuju idealan kontakt loze i grožđa sa suncem, pa su prirodni uvjeti kao stvoreni za rajnski rizling, lozu koja voli hladnu i istodobno sunčanu klimu. Ovdje vino od rajnskog rizlinga dolazi u tri različita, ali jednako atraktivna stila. Prvi je stil jednostavniji, posljedica je redovne berbe, prevladavaju arome vinogradarske breskve i jabuka uz blage primjese poljskog cvijeća, tijelo je lagano do srednje, kiseline vrckave, a okus svjež. Drugi je znatno kompleksniji, grožđe se bere tek kad su šećeri postali veoma visoki, a arome znatno kompleksnije, pri čemu su voćne postale zrele, poput finih kompota od breskvi i marelica, a cvjetne note slađe, pa najčešće prevladava bagrem; okus je puniji zahvaljujući visokom alkoholu i solidnom ekstraktu, te je vino konačno snažno, bogato i slasno. Treći je stil vrlo sladak, kasna ili izborna berba, krasi ga intenzivan miris meda od bagrema i slatkog od marelice, te je punog i dugotrajnog okusa. Jedna sorta s tri jednako izvrsna lica na tako malom području svakako zaslužuje laskavi naziv jedinstvene enoikone plešivičkog kraja.
Druga eno-ikona je portugizac. Nije riječ o tako kvalitetnoj sorti kao kod prethodnika, ali vinarima u ovom slučaju to nije ni namjera. Radi se o mladom i veselom vinu koje je zbog kratkog mu životnog vijeka potrebno potrošiti do kraja zime. Svake godine u studenom, svi vinari regije pune ovo nježno crno vino voćnih aroma maline i blago kiselkastog okusa, pod istom etiketom i gotovo ga u mjesec dana kroz prigodne svečanosti u potpunosti rasprodaju. Sama činjenica da su se vinari okupili i plasirali vino pod istom etiketom, te da je vino uspješno, veselog i društvenog karaktera, dovoljna je za status eno-ikone.

The history of this charming region is similar to other northern and northwestern wine regions. The Church and the nobility, as well as the rich towns of Samobor and Jastrebarsko are responsible for preserving the tradition of winemaking from the Middle Ages to the present day. In accordance with tradition and small cultivation plots, a large number of vineyards have preserved the ancient practice of growing vines along the stake and a mixed assortment in which, in addition to the old The region is known for a large number of quality producers, several of which are at the very top of Croatian winemaking and their wines can cope with the highest quality competition. The climate is typically continental, harsh winters and a lot of rainfall are most conducive to aromatic varieties such as Sauvignon and Muscat, which give excellent results here, but still another variety, slightly different characteristics, in specific conditions of the best positions, reached peak quality. It is a Rhine Riesling. Namely, the best vineyard positions in this region are characterized by high altitude at which the air is “healthy” and constantly flowing, in addition, high positions are located on steep slopes that allow ideal contact of vines and grapes with the sun, so natural conditions are created for the Rhine Riesling, a vine that loves a cold and at the same time sunny climate. Here, Rhine Riesling wine comes in three different but equally attractive styles. The first style is simpler, it is a consequence of regular harvesting, the aromas of vineyard peach and apple predominate with mild admixtures of wildflowers, the body is light to medium, the acid is wiggly, and the taste is fresh. The second is much more complex, grapes are harvested only when the sugars have become very high, and the aromas much more complex, with the fruit becoming ripe, like fine peach and apricot compotes, and the floral notes sweeter, so acacia predominates; the taste is fuller thanks to the high alcohol and solid extract, and the wine is finally strong, rich and delicious. The third style is very sweet, late or optional harvest, it is adorned with an intense aroma of acacia honey and apricot sweet, and it has a full and long-lasting taste. One variety with three equally excellent faces in such a small area certainly deserves the flattering name of the unique enoicon of the Plešivica region. The other eno-icon is Portuguese. It is not such a quality variety as its predecessor, but this is not the intention of the winemakers in this case. It is a young and cheerful wine that, due to its short lifespan, needs to be consumed by the end of winter. Every year in November, all winemakers in the region fill this delicate red wine with fruity raspberry aromas and a slightly sour taste, under the same label, and in almost a month it is completely sold out through the occasional festivities. The mere fact that the winemakers gathered and placed the wine under the same label, and that the wine is successful, cheerful and social in nature, is enough for the status of a eno-icon.