Domaine Ciringa Sauvignon Blanc 2020 / 2022
Type: White
Country: Slovenia
Region: Stajerska
Grape Variety: 100% Sauvignon Blanc
Viticulture: Natural Wine Producer | Biodynamic | Certified Organic
Climate: Continental with hot summers and cool winters
Terroir: Vines grow on coral and limestone soil
Winemaking: Spontaneous fermentation, élevage for 18-20 months in large, used Corinthian oak barrels
Color: Light yellow-green, silver reflections
Nose: Fine herbal savouriness, some cassis, tobacco notes
Palate: Juicy with nuances of yellow stone fruit, fine acidity and a touch of blossom honey on the finish. Echoes of spice, salt and herbs
About the Winery:
Domaine Ciringa is a relatively young winery, beginning in 2009. The name comes from the Slovenian name for Zieregg, the incredibly steep and beautiful Grand Cru vineyard in which the Tement family has farmed for three generations. 1959 marked the beginning of the Tement family’s winery, started by Josef and Edina Tement, with just two hectares, in Zieregg and Grassnitzberg, on the right and left side of the house and wine tavern. Josef died young and Manfred Tement his son, took over at sixteen years old, while going to winemaking school at Klosterneuburg. Manfred has a drive and passion for improving the quality of the wines and slowly expands the holdings. In the early 1980s, Manfred met his wife Heidi and they had two children, Armin and Stefan.
In 2005 Armin joined his father at the winery after winemaking school and internships in Austria and abroad. In 2010, Armin’s brother Stefan joined the winery followed by Armin’s wife Monika in 2012.
When Armin joined his father, they agreed together to start organic cultivation of the vineyards of Tement and decided to replant sections of vineyards across the border, on the Slovenian side of the Zieregg, called Ciringa. The vineyard is a continuous, south and southwest-facing steep mountain hillside of pure 60-million-year-old limestone reef, formerly covered by the ancient Paratethys sea. The border between Slovenia and Austria runs directly through this vineyard.
In the cellar, there is no yeast, enzymes or acid added. The whites are whole-bunch pressed and then fermented in either stainless steel, Foudre or small oak. The skin-fermented white wines are destemmed and then fermented on skins for 7-14 days in wrapped open-top fermenters before being pressed to old wood. The reds are fermented whole-bunch and usually pressed after 3-4 days. A minuscule amount of SO2 may be added before bottling.