Kabola Winery is situated in the northwestern Istrian peninsula at 275m above sea level, with a view of the Alps and the Dolomites on one side and the lush greenery of pristine nature and a beautiful sea panorama on the other. Their vineyards are located on Stancija hill near the winery in Kanedolo near Momjan. The soil consists mainly of clay and is rich in marl, which gives the wines their special characteristics. Wine demands the freshness of the underground – it desires peace. In the cellar, the wine is crafted in order to bring out the desired features. Through shorter or longer maceration in oak barrels and amphorae, Kabola grapes gain special notes. The wine produced in amphorae is the crown of Kabola’s work. Nature and earth have endowed them with an entirely new dimension in Malvasia and Teran. Prolonged fermentation in amphorae and aging without removing the marc and the lees until late spring bring out its nobility.
The wine has a lovely greenish-yellow color, it is crystal clear and has a medium body. The nose opens with acacia flower, notes of fresh apple, lime peel, and mint leaves. The wine is dry, partly warm, and partly soft, while retaining a refined freshness, pleasant minerality, and medium body. It is exceptionally balanced, with an intense flavor and lovely finish. The wine is flavourful, harmonious, and highly drinkable, with notes of peach in the aftertaste.
Carbonara
Prosciutto
Shrimps
Vegetable risotto
Kabola Winery is situated in the northwestern Istrian peninsula at 275m above sea level, with a view of the Alps and the Dolomites on one side and the lush greenery of pristine nature and a beautiful sea panorama on the other. Their vineyards are located on Stancija hill near the winery in Kanedolo near Momjan. The soil consists mainly of clay and is rich in marl, which gives the wines their special characteristics. Wine demands the freshness of the underground – it desires peace. In the cellar, the wine is crafted in order to bring out the desired features. Through shorter or longer maceration in oak barrels and amphorae, Kabola grapes gain special notes. The wine produced in amphorae is the crown of Kabola’s work. Nature and earth have endowed them with an entirely new dimension in Malvasia and Teran. Prolonged fermentation in amphorae and aging without removing the marc and the lees until late spring bring out its nobility.