The harvest of Malvazija started late on 22nd September 2016. The grapes reached high maturity and some were almost as dry as raisins. Total mass was about 700kg of destemmed grapes berries. Tatjana and Mitja initially started the fermentation in open vat and planned a maceration on skins for 2 weeks 🔶 But the family was rushing to harvest their olives and had no time to look after it. In the end, they decided to cover the vat and to let the maceration continue. Caught by the flow of farm works in mid-autumn, they forgot about the maceration. They came back to it only for Christmas and were surprisingly pleased by the direction of the wine. Pressing started at the end of December 2016 prior to aging in stainless steel of around 500 to 600L. No sulphur was added. Tatjana and Mitja decided to continue the experiment, telling themselves that whatever will be, will be. They waited for 2 years while a veil of yeast (Flor) developed beautifully on the top, giving the wine an oxidative note. This process is similar to the famous Vin Jaune from Jura. In June 2019, this wine touched the air for the first time. A portion was bottled and the remaining amount was filled into a 225L used oak barrel. Local drinkers found similar notes to the Jura wines in this wonderful oxidized Malvazija. Later a Jura winemaker tasted and confirmed the sensation. December 2021 the cuvée was bottled into 500ml bottles. Tatjana and Mitja chose the name "forgotten barrel" ("Pozabljeni Sod") for the fortunately saved cuvée. The journey gave a new story and a proof of the Malvazija potential. Never give up, with the patience of the winemaker, hard work and monitoring of the natural vinification you can make it. As mentioned on the back label, this wine has character: "𝕋𝕙𝕚𝕤 𝕨𝕚𝕟𝕖 𝕚𝕤 𝕊𝕡𝕖𝕔𝕚𝕒𝕝. 𝕐𝕠𝕦 𝕝𝕚𝕜𝕖 𝕚𝕥 𝕠𝕣 𝕪𝕠𝕦 𝕕𝕠𝕟'𝕥"