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Edi Simcic, Tokata


Tasting Notes: As many know, the grape can no longer be called “Tocai” in Slovenia (because of confusion with Hungarian Tokaji), so estates are scrambling to re-name their classic Tocais. Simcic now calls his, “Tokata,” and it is a showstopper. With commendable, well-structured acidity, this wine offers creamy notes of pear, almond, and nectarine, with a density that will allow it to age for 10 years or more. In classic Simcic style, this Tokata is deftly barrel fermented, emphasizing the natural richness associated with Tocai.

Location Goriška Brda, Slovenia.
(Town of Vipolže)
7.5 hectares.
Soil Ponca.
Estate Edi Simcic.
(AY-dee SEEM-chitch)
Vine Double-Cane Guyot. Single-Cane Cordon.
5,500-7,500 vines/hectare.
.5 bottle/plant yield.
Winemaker Edi & Aleks Simcic.
(AY-dee SEEM-chitch)
(AHL-eks SEEM-chitch)
Vinification Fermentation with contact with the skins at an ambient temp.
Varietals 100% Furlanski Tokaj. Barrel 1st, 2nd, and 3rd passage French oak.
Residual Sugar 3.2 grams per liter. Maturation 10 months in the barrel.
6 months in the bottle.
Acidity 4.9 grams per liter. Vintage Production 200 cases.
Alcohol 13.5% by volume. Foot Fairing Grilled prawns, barbequed pork, and hard Alpine cheeses.
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