We are in Medana, a 60-year-old, 2-hectare historic vineyard belonging to my maternal grandfather, who passed it to me. It was given as a gift in 2011. The first vintage I vinified was it was 2012.

Always following the historical principle of the company in the Italian part of Collio, Keber Edi, here too I produce a single blend from native that takes the name of Brda.

The Brda is a macerated wine, obtained from Ribolla Gialla, Tocai Friulano and Malvasia Istriana grapes, harvested together manually. The maceration is done with whole grapes, therefore with stem, in 7 hl wooden barrels for a period that varies from year to year; usually around the month. Fermentation is spontaneous, there is no temperature control. After pressing, the wine returns to wooden barrels where it ages for 2 years, is bottled without filtration, and rests for 1 year in the bottle.

The principles of biodynamic agriculture and permaculture are followed, but without certification. I use copper and sulfur for treatments, as well as such as nettle, horsetail and valerian. The 500 and 501 and the cumulation preparations are made.

Information

Domain Name:
Kristian Keber
Winemaker's Name:
Kristian Keber
Country:
Italy
Region:
Friuli venezia giulia
Grape varieties:
Ribolla Gialla, Friulano, Malvasia

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Siamo a Medana, vigneto storico di 60 anni di 2 ha del nonno materno, che mi &egrave; stato regalato nel 2011. La prima annata che ho vinificato &egrave; stata la 2012.
Seguendo sempre il principio storico dell&rsquo;azienda nella parte italiana del Collio, Keber Edi, anche qui produco un unico uvaggio da variet&agrave; autoctone che prende il nome di Brda.
Il Brda &egrave; un vino macerato, ottenuto da uve di Ribolla Gialla, Tocai Friulano e Malvasia Istriana, raccolte insieme manualmente. La macerazione viene fatta ad uva intera, quindi con raspo, in botti di legno da 7 hl per un periodo che varia da annata ad annata; di solito intorno al mese. La fermentazione &egrave; spontanea, non c&rsquo;&egrave; controllo di temperatura. Dopo la pressatura il vino ritorna nelle botti di legno dove fa un affinamento di 2 anni, senza filtrazione viene imbottigliato, e riposa per 1 anno in bottiglia.
Vengono seguiti i principi dell&rsquo;agricoltura biodinamica e permacultura, ma senza certificazione. Utilizzo rame e zolfo per i trattamenti, cos&igrave; come l&rsquo;ortica, equiseto e valeriana. Vengono fatti il 500 e 501 e i preparati da cumulo.

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