According to known data, the first vineyard was planted without systematics before 1823. The estate is bought by ancestors from the Jankovič family.
Sparkling Wines Jankovič
Find out more about our thrilling sparkling wines
Obvezno ohladiti, temperatura serviranja je od 6 do 8 °C.
Otherwise, up to half a bottle's contents may be lost upon opening.
We open slowly by gradually releasing the CO22 from the bottle and never open it quickly.
- Alcohol content: 11.5%
- Unfiltered
- Not disgorged
- Minimum amount of sulphur
- Soil - calcareous loam
- The traditional method
- Vsebina: 0,75 l
Aging in oak barrels for 10 months before champagne. The must is put into the barrels with the help of gravity.
After secondary fermentation, aging on lees for at least 60 months and up to 120 months.
Secondary fermentation takes longer than usual, and a minimal amount of French yeast is added during champagne. The temperature in the cellar is natural or uncontrolled, and therefore in winter, when the temperature in the cellar drops, the fermentation in bottle stops.
In the spring, when the temperature rises, the yeasts wake up again and this natural process lasts as long as the sugar is in the wine. It is essential to slow down the fermentation process due to the minimal addition of yeast, so that the process lasts up to 5 years.
This achieves our goal, the quality, taste and aroma are improved due to the slowed down fermentation processes.
Who we are and what we do
You can find us in Rogaška Slatina, the Slovenian cradle of glassmaking, in the south of the wine-growing region of Styria.
