Trapan

 

 

 

 trapan_uroboros_tr_1200  Golden yellow glare gives an intro on the processing method and quality of the grapes, the greenish infraction on youth and aging potential. Laser accurate first nose indicates toasted almonds in butter, turning into sage-chamomile floral hints with ripe freshness of yellow-green fruit, dipped with sage honey. Complex. More “nose”, more pleasures!
In the mouth the whole spectre of fruitiness! Ripe pear and green apple with drops of honey, sage and chamomile tea, elderflower, sprinkled pinch of sage, rosemary and “fior di sale”, followed by a broad and long aftertaste of noble bitter almond. The wine lasts and lasts, and leaves a minerallysalty touch on the lips. Trademark wine of the winery with the most “over 90” points rating, vintage 2012 keeps up to the level.
Wine: Uroboros
Variety: 100% Istrian Malvasia
Region: South Istria
Position: 100% Cuf near Šišan, Pula, altitude 50-55 m, SSW exposition, sunny the whole day, very airy. A deep profile of the Istrian red, occasionally skeletoid soil, excellent chemical and mineralogical characteristics, presence of natural humus
Growing form: one sided Guyot
Yield: 1,1 – 1,5 kg/vine
Harvest time: mid-September 2012th
Vintage: 2012, an extremely dry year, 160 days without rain, till the end of August. Very challenging year for the vineyards and winemakers. Low yields. Huge risk taken by waiting the rain finally brought excellent results.
Vinification: Careful crushing of the grapes, separating the stems. Cold maceration for 72 hours at a temperature of 12°C. Pressing, spontaneous fermentation in barriques of acacia and oak. The wine goes trough malolactic fermentation.
Aging: Aged for 11 months in barrels. Bottled without filtration. 120 days in bottles before releasing.
Pairing (recommendations): Wine that you enjoy by yourself, concentrated on it or not, it will force you to commit to it. White fish fillets (turbot, monkfish, bream) baked in the pan; Roman gnocchi (Gnochi novels), carrot and zucchini, saltimbocca of meat, are ideal for even greater commitment.
Glass: Burgundy for Chardonnays or pinot noir
Serving temperature: 12 – 16 ºC
Specifications: Alcohol: 14.0% vol; Acid: 6.1 g / l; unfermented sugar: 2.3 g / l; pH: 3.35; extract: 24.7 g / l
Packing: 6 bottles
 trapan_revolution_tr_1200  Freshness and violet from Teran, currant from Cabernet Sauvignon, the cheery of Syrah, finesse and raspberry from merlot intertwine in the nose whilst the eye enjoys a thick viscosity of ruby red claws and purple hues.
The palate detects smoothness, freshness, fine tannicity, minerality, wide and long aftertaste. Teranic freshness, florality and youth, complemented with a serious extractivity and tannicity from Cabernet Sauvignon, leaning on the fruitiness and pepper from Syrah, finishes with Merlot fruity softness. But Teran, the flagship of this and all future red and rose wines from the Trapan winery dominates and essentially determines this wine.
Wine: Nigra Virgo Revolution
Variety: 45% Cabernet Sauvignon, 35% Merlot, 10% Syrah, 10% Teran
Region: South Istria
Position: 100% Cuf near Šišan, Pula, altitude 50-55 m, SSW exposition, sunny the whole day, very airy. A deep profile of the Istrian red, occasionally skeletoid soil, excellent chemical and mineralogical
characteristics, presence of natural humus
Growing form: one sided Guyot
Yield: 1,0 – 1,5 kg/vine
Harvest time: September 2012, depending on the ripening of varieties
Vintage: 2012, an extremely dry year, 160 days without rain, by the end of August. Very challenging year for the vineyards and winemakers. Low yields. Huge risk taken by waiting the rain finally brought excellent results.
Vinification: Careful crushing of the grapes, “cold soak” for 4 days maceration 8-12 days by variety, fermentation under controlled conditions (22 – 24ºC). Malolactic fermentation (MLF) in barrels.
Aging: 12 months in 65% barriques of French oak and 35% in large wooden barrels. 120 days in bottles. Bottled unfiltered.
Pairing (recommendations): Meat: Tagliata of aged beef rib-eye with potatoes roasted in goose and pork lard and garlic, with the adition of arugula and grated aged cottage cheese. Fish: Cuttlefish stew with polenta and fennel. Also goes perfectly with the whole range of dishes from black poultry, veal, pork, beef and game, as well as with the fattier and aged goat and cow cheeses.
Glass: Bordeaux for red wine
Serving temperature: 17 – 20ºC
Specifications: Alcohol: 13.0% vol; Acid: 6.1 g / l; unfermented sugar: 1.8 h / l; pH: 3.30; extract: 29.0 g / l
Packing: 6 bottles, wooden box of 6 bottles
 trapan_mare_tr_1200  At first glance looks quite dense. Predominant red ruby , only a slight purple glare gives the mark of¸personality that is in the glass. Under a light coal smoke, the first smell pierces with sanguinacio, budin noir, black pudding mixed with finochio, smoked pork sausage with fennel.
The second smell begins with raspberry fruitiness, riddled through flower of violet and ends with pepery-spicy-herbal complexity of Mediterranean maquis. In the mouth, undoubtedly Teran. Fresh, fruity, slightly tannic and smooth. The dark horse of Istrian winemaking, in Trapans expression
justifies the use of this term.
Wine: Terra Mare
Variety: 100% Teran
Region: South Istria
Position: 100% Cuf near Šišan, Pula, altitude 50-55 m, SSW exposition, sunny the whole day, very airy. A deep profile of the Istrian red, occasionally skeletoid soil, excellent chemical and mineralogical
characteristics, presence of natural humus
Growing form: one sided Guyot
Yield: 1,1 – 1,5 kg/vine
Harvest time: the third week of September 2012th
Vintage: 2012, an extremely dry year, 160 days without rain, by the end of August. Very challenging year for the vineyards and winemakers. Low yields. Huge risk taken by waiting the rain finally brought excellent results.
Vinification: Careful crushing of the grapes, “cold soak” for 4 days, 10 days maceration, fermentation under controlled conditions (22 – 24ºC). Followed by malolactic fermentation (MLF) in barrels.
Aging: 12 months in barriques of French oak. Aged 120 days in bottles. Bottled unfiltered.
Pairing (recommendations): Slice of Istrian prosciutto, fattier aged cheese with truffles, pork loin and Istrian sausages, pork belly slow and long baked in a vacuum with Mediterranean herbs, tuna (bonito) baked in the oven or on the grill with black olives and rosemary will show the culinary potential of this wine, and once again confirm the thesis that Istria is the strongest wine and food destination of Croatian.
Glass: Burgundy for Pinot Noir or Barolo
Serving temperature: 14 – 18ºC
Specifications: Alcohol: 14.0% vol; Acid: 6.6 g / l; unfermented sugar: 2.1 g / l; pH 3.45 extract: 27.6 g / l
Packing: 6 bottles

trapan_boce_horizontala_2014_920_tr

 

 

Trapan Traditional