Some Slovenian winegrowers and wine makers produce distinct wines with original sensory characteristics.
White varieties are used, but the grape berries are processed in accordance with the vinification of red varieties. The basic characteristic of the method lies in the time period of the contact between the berry skins with grape juice, also called maceration.
Mainly maceration is carried out in open vats, with sinking the cap solids – brought to the surface by fermentation – which usually lasts up to seven days. Some wine makers prolong the maceration process for as long as six months.
A considerable number of wine makers produce this type of wine in Georgian amphorae, as their ancestors did. Sulphur dioxide is not used in the production of these wines, except during the bottling process. To produce a macerated wine, the yield of grapes per vine must be minimal, even less than one kilogram. The grapes must be perfectly ripe and healthy.
Macerated wines have attracted an enormous interest of the local wine connoisseurs.