Domačija Butul

All wines are aged in wooden barrels without the use of any enological ingredients, except small amounts of sulphur (max. 50 mg/l for white wines and 30 mg/l for red wines) added only before bottling. All wines are not filtered and no temperature control is used in the cellar. We do not use
selected yeasts, all wines start fermentation with the indigenous, native yeasts from the vineyard. The same applies for malolactic fermentation, which is completely spontaneous with indigenous bacteria. All wines are aged sur-lie (on the yeast lees, sediment) for two years or more in a wooden
barrel to add richness, depth and intensity and to naturally absorb oxygen in the juice. We use the traditional process of prolonged maceration (skin contact) for all red wines and also for our whites. The result of the macerated white grapes is a typical orange wine, a traditional type of white from the Karst and Istria regions. We also use the process of drying grapes for some selected dry (not sweet) wines. There is a tradition of drying grapes in the Karst and Istria regions; this process was used to produce high-level wines for the aristocracy. The secret of good grape berry drying is the natural drying process of the ‘burja’ wind (a cold northerly regional wind). The result is a special amarone type of dry red wine and also some dry whites. Dried grapes are also used as a “spice” for other wines, adding richness to our ripasso style wines.