Weekends are made for indulging and enjoying special wines and this Kabola Malvazija Amfora (Malvasia Istriana) 2017, with so much personality, and did not disappoint.
Wine aged in clay, or amphora, has grown in popularity in recent years. But this technique is far from new. … Clay pots have long been used in other Old-World regions.
I had the pleasure of tasting the Kabola Malvazija Amfora along with the Kabola Re Brut along with Bozidar from Wine Lovers Croatia, Nicole from Events Co, and Ana from Kabola winery.
Kabola Winery was the first Croatian winery that introduced Georgian Amphora in making Malvasia Istriana.
Kabola Malvazija Amfora
Kabola Amphora 2017 is a very special white wine (aka Orange wine) that is made in ancient and traditional ways. The grapes are crushed and fermented, using natural yeast, with their skins (maceration) in large 2,000-liter amphora vessels.
After maceration for 7 months, the wine is aged in large Slavonian oak barrels for several years before bottling and further aging for around 6-12 months. This is the way Romans and Greeks made wine thousands of years ago, recaptured in the 21st century.
From the moment you smell this Kabola Amphora wine, you will know that this is not any ordinary wine. This amber-colored wine has abundant aromas of peach, apricot, almond, vanilla, and herbs.
Peach, honey, and vanilla flavours really come through in this dry and crisp, full-bodied wine with a smooth almond after taste.
This wine is wonderful on its own but we paired it with mussels and clams.
For lovers of authentic and unadulterated wines, you will love this Amphora Malvasia. This wine is best served at 12°C – 14°C degrees Celsius.