Red wines

The production of red and white wines differs mainly in the way the grapes are treated and fermented. In the case of red wines, the grapes are pressed and the juice is then fermented, together with the skins, seeds and, possibly, the stems. This process, called maceration, contributes to the colour and tannins in red wine. After fermentation, red wine is usually matured in barrels, where it acquires complexity.

The technology used to produce red wines, due to the longer contact with oxygen and the higher fermentation temperatures, is more about creating the flavour and taste, and not so much the aroma.

What are the most common red varieties in this country?
Podravje: modra frankinja, pinot noir, zweigelt
Posavje: modra frankinja, žametna črnina, portugalka, pinot noir, šentlovrenka, gamay
Primorska: merlot, cabernet sauvignon, cabernet franc, refošk, barbera

What style of red wines do we know?
There are two basic styles:
Fresh red wines
Aged red wines
The style of wine is most influenced by the choice of grapes and the technological processes, especially maceration and ageing.

What do we expect from fresh red wines?
They are usually vibrant red in colour and have a refreshing taste. Characteristics vary depending on the grape variety, but often include fruity aromas such as strawberry, cherry or raspberry. The wines can be light to medium-bodied, with lively acids that accentuate the freshness. Tannins, if present, are usually soft. It is important that fresh red wines are drunk young, immediately after bottling or no more than 18 months after harvest, and are not intended to be aged in bottles for long periods.

What are the characteristics of aged red wines?
They are still the most appreciated and commercially interesting globally. They are based on grapes that are phenolically ripe or even overripe. This requires the right choice of vineyard location, the right variety, low vine load. The abundance of knowledge required and the large financial investment in wooden barrels should not be neglected.
Aged red wines must have complex flavours, soft tannins and a rounded structure. The aromas include ripe fruit, hints of citrus, leather and at least some wood notes are always present. The colour is dark red, non-glossy, becoming more brownish brick as it matures.

What are the essential differences between producing ripe and fresh red wines?
The maceration process is longer and takes place at a higher temperature.
They contain more phenolic compounds than fresh ones.
For this reason, ageing in wooden barrels, or even in clay or concrete barrels, is necessary to ensure better sensory qualities.
The maturation process is considerably longer and is followed by bottle ageing.
Aged red wines are drinkable for two to four years after they are first sold, exceptionally for up to 10 years or more.