Teja

Teja is our wine that brings together two white varieties — 50% Vitovska and 50% Malvazija.

Although it's a blend of two varieties, the way we make it ties it to the same Karst character as our other wines. The grapes are macerated, fermentation happens spontaneously, and the wine then ages in a wooden barrel.

Teja came about from a wish for a different expression of white Karst varieties — a little broader and more aromatic, yet still dry, structured and free of unnecessary additions.

Maceration and aging

The grapes for Teja macerate for around 10–14 days. Fermentation happens spontaneously, without added yeasts.

After fermentation the wine ages in a wooden barrel, where it develops slowly and gains complexity.

Maceration gives the wine more skin contact, structure and depth, while aging in the barrel lets the individual varieties come together as a whole.

In the glass

Teja is an aromatic, structured white wine. Vitovska contributes freshness, minerality and characteristic Karst structure, while Malvazija adds breadth and aromatics.

On the nose, look for ripe white fruit, citrus, floral and herbal notes, and gentle spice tones. In the mouth it's dry, fresh and structured enough to also pair nicely with slightly bolder food.

Maceration gives it a longer, more textured mouthfeel, while aging in the wooden barrel further rounds the wine out.

Food pairing

Teja is a very versatile wine. It pairs well with fish, seafood, white meat, pasta, risottos and dishes with herbs.

Thanks to its structure and maceration, it can also accompany somewhat bolder dishes, where you'd normally reach for a red or orange wine.

On the Karst, we like to serve it with prosciutto, Karst cheeses, seasonal vegetables and home cooking.

Teja and the Karst

Teja is made in the same environment as our other wines — on the Karst, where the climate, stone and the bora wind shape the character of every vintage. Curious how maceration changes a white wine? Read our article How does macerated wine come about?