Vineyard is handled with minimum protection (spraying) and fertilization. Fertilization once every 3 years and so far I was spraying only once per year by organically allowed copper and sulphur based products in quantities of 5 times less than allowed in organic and double less than allowed in biodynamic production. This year I did not spray at all and did not have any problems, probably due to the position of the vineyard and maybe the wine trees are gaining self resistance. Only partially mechanicaly removing the weeds thus allowing the natural life in the vineyard. The wine should completely reflects the character of the grapes and the particular characteristics of the year. Therefore vinification is simple: fermentation on its own yeasts, after fermentation/maceration keeping on its own fine lees in a wooden barrels for a 6-8 months without adding anything to the wine (not even smallest quantities of sulphur) in order to achieve natural malolactic fermentation. Than until 2018 adding 20mg of sulphur, racking all wooden barrels in bigger inox tank and bottling after 2-3 months. Since 2018 bottling straight from the wooden barrels without adding any sulphur.

Information

Domain Name:
Matosin Winery
Winemaker's Name:
Ivo Matosin
Country:
Croatia
Region:
Šibenik-Knin County
Farming:
Organic (AgriBioCert)

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Vineyard is handled with minimum protection (spraying) and fertilization. Fertilization once every 3 years and so far I was spraying only once per year by organically allowed copper and sulphur based products in quantities of 5 times less than allowed in organic and double less than allowed in biodynamic production. This year I did not spray at all and did not have any problems, probably due to the position of the vineyard and maybe the wine trees are gaining self resistance. Only partially mechanicaly removing the weeds thus allowing the natural life in the vineyard.  
 The wine should completely reflects the character of the grapes and the particular characteristics of the year. Therefore vinification is simple: fermentation on its own yeasts, after fermentation/maceration keeping on its own fine lees in a wooden barrels for a 6-8 months without adding anything to the wine (not even smallest quantities of sulphur) in order to achieve natural malolactic fermentation. Than until 2018 adding 20mg of sulphur, racking all wooden barrels in bigger inox tank and bottling after 2-3 months. Since 2018 bottling straight from the wooden barrels without adding any sulphur.

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