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Member of the Perutnina Ptuj Group

www.ptujska-klet.si

Catalogueof wines with taste

The wine with taste.

Ptujska klet vinarstvo d.o.o., Vinarski trg 1, SI 2250 Ptuj, T: +386 (0)2 78 79 810, F: +386 (0)2 78 79 813, I: www.ptujska-klet.si, www.pullus.si


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Mature wines

Special bottlings& predicates

Archive wines

Pinky ChickHaložan

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Fresh wines

Penine

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www.ptujska-klet.si

Freshwines



RIESLINGDRY

07

Winemaking: Riesling vintage 2007 is a blend of three technological ripenesses, semi – ripe and

two overripe, macerated up to 12 hours. The Pullus Riesling wine was vinificated using various

traditional and modern enological approaches, such as extremely cold fermentation, aging in big oak

barrels, aging on fine lees and protective technology. At harvest Riesling grapes had showed some

lovely fruity and herbal notes in flavour in balanced harmony of sugar and youthfull acid.

Tasting note: Pullus Riesling 2007's excites with its

herbal, peach and apricot notes, which is characteristic of

Rieslings from this region. The pleasant acids and sugar

come together in exceptional harmony in this wine. As a

result of these characteristics and its fruity bouquet,

Riesling serves as a wonderful companion to food, and goes

particularly well with seasonal vegetables, white meat, and

other lighter dishes.

Harvest 2007: hot days during summer was very disposed to

varieties of German origin lsuch as Riesling. But in autumn brought

cold and rainy water which prevent optimal primary varietal flavours

of grapes. The harvesting began on the last week of September.

Analysis

Alcohol: 12.40 % vol.

Total acid: 6.06 g/l

Residual sugar: 6.40 g/l

Temperature:for a perfect wine experience, serve at 8 °C (46 F).

Storage:drink immediately.

Our Master Chef recommends:White meat, shrimp, fish.

Vintage: 2007

Region: Štajerska, Slovenia, North-East Slovenia

Variety: Riesling

Availability: 7,500 bottles, 0.75l

Soil: a diverse geological soil composition, consisting

mainly of gravel and clay, with the lower layers usually

covered by a layer of marl. The vineyards are spread out over

the finest winegrowing sites on the hills in the area of Ptuj.

Cultivation: environmentally friendly “integrated

cultivation”, under the careful scrutiny of agronomic

consultants and Ptujska Klet’s

enology specialists. The vines

have a double “guyot” growth

form.

Bojan KobalEnologist andProduction Manager


WELSCH-RIESLINGDRY

07

Winemaking: specially selected healthy grapes ripened to perfection, in harmony with new and

traditional technological approaches, made it possible to create fresh, fruity, and varietally

recognizable Welschriesling wines. Using so-called cellar gastronomy, we combined several wines of

the Welschriesling variety. Different technological ripenesses and twenty percent maceration of the

grapes are combined in a mosaic where a combination of protective technology and ninety percent

aging on lees, which lasts 2.5 months, comes to the fore.

Tasting note: a gentle golden wine that openly delights

with a bouquet that hints at tropical fruit and green apples,

and is rounded out by the aroma of white flowers. The

aroma continues in a semi-full wine with a slightly creamy

aftertaste, which is the result of short aging on fine lees.

Harvest 2007: in the hot days of summer, the 2007 vintage was looking

especially promising, and autumn brought a slightly early harvest. The

harvesting of Welschriesling began in the second week of September. The

grapes and their juice surprised us with their varietally recognizable fruity

notes, both in the aroma and in the flavour.

Analysis




Temperature:for a perfect wine experience, serve at 6 to 8 °C (43 to 46 F).


Our Master Chef recommends:white meat, young cheeses.

Vintage: 2007


Variety: Welschriesling











form.




Vintage: 2007


Variety: Chardonnay











form.

CHARDONNAY DRY

07

Winemaking: Chardonnay 2007 is the product of two technological ripenesses, semi-ripe and overripe, macerated for 8hours. The new wine of the Chardonnay was cultivated using various traditional-modern enological approaches, such asextremely cold fermentation, malolactic fermentation, fermentation and aging in 225-liter oak barrels made of wood fromFrance, America, and Slavonia; the aging of 15 percent of the type on fine lees, and 85 percent protective technology, which isthe hallmark of all wines that Ptujska Klet uses to create varietally characteristic, fresh, potable Štajerska wines. All theapproaches used by our winemakers to preserve varietal uniqueness, fruitiness, and authenticity have been brought togetherthrough our unique Ptujska wine gastronomy to create Pullus Chardonnay.

Tasting note: Pullus Chardonnay is a characteristic

representative of Ptujska Klet's Chardonnays, which are

renowned for the intensive varietal recognizability of their aroma.

It presents a tale of various enological approaches that aim at

expressing the terroir and varietal uniqueness through the flavour

of the wine. The aroma hints at overripe bananas, anannas and

melons, and contains various tropical notes typical of grapes

ripened to perfection. This pleasantly well-rounded wine has a

flavour that reveals the characteristics of aging on lees and

fermentation in small oak barrels, with a characteristic creamy

vanilla aftertaste.



Our Master Chef recommends:grilled vegetables, roast, grilled fish.

Harvest 2007: a hot summer with plenty of sunshine was particularlyagreeable to varieties of Burgundy origin, such as Chardonnay, which wasable to ripen to perfection. Autumn was somewhat cool, and at harvest timeone could note that the varietally fruity nuances typical of the Štajerska region(Slovenia) had been preserved. The harvesting of Chardonnay began in thelast ten days of September.

Analysis







Vintage: 2007


Variety: Yellow Muscat











form.

YELLOW MUSCATDRY

07

Winemaking: Yellow Muscat is a combination of two technological ripenesses and enological techniques such as one

hundred percent, eight-hour white grape maceration, one hundred percent fermentation at extremely low temperatures, one

hundred percent aging on fine lees, and especially protective technology, which is the hallmark of all the wines Ptujska Klet

uses to create varietally characteristic, fresh, potable Ptuj wines. This unique creation of nature and winemaking art is

revealed in the exceptionally preserved characteristics of the Muscat grapes.

Tasting note: Yellow Muscat is a typical representative

of Ptujska Klet’s Muscats, which are renowned for their

intensive varietal recognizability. Its aroma hints at lime,

lemon, mandarin, and white flowers – proof that the flavour

of Yellow Muscat grapes has been preserved in its purest

form. The attractive aroma combines with a light, fruity

taste to create a delightful wine. Pullus Yellow Muscat is a

wine for relaxing on hot summer days.



Our Master Chef recommends:white meat, fish, shrimp.

Harvest 2007: the hot, sunny, days of summer and the warm days and

cool nights of autumn have presented us with a magnificent varietal aroma of

Yellow Muscat and the full Muscat flavour of grapes. The harvesting of Yellow

Muscat began at the end of August and continued into the first week of

September.

Analysis







Vintage: 2007


Variety: Pinot Grigio











form.

PINOT GRIGIODRY

07

Winemaking: Pinot Grigio is the wine of specially selected grapes from select vineyard sites ripened to perfection, in

harmony with modern and classic technological approaches, such as protective technology, aging on lees, malolactic

fermentation, and ten percent aging in 225-liter Barrique oak barrels. Thanks to Ptujska Klet's winemaking aproach, which

makes it possible to create fresh, fruity, and varietally recognizable wines with a sense of heritage, tradition, and people,

Pullus Pinot Grigio never fails to excite.

Tasting note: Pinot Grigio is a wine with a rosy-golden

hue in its color, which is the varietal characteristic of Pinot

Grigio. Nuances that hint at ripe pear, flowers, and tropical

fruit are expressed in the bouquet. The discretely expressed

notes of the Barrique barrel and the creamy aftertaste

typical of aging on lees round out this wine, and create a

pleasant harmony of aroma and flavour.

Harvest 2007: the hot summer and the warm days at the beginning of

September were especially kind to Pinot Grigio, which loves the sun and heat,

as they bring out its universe of flavours and aromas. Natural conditions

allowed the grapes to ripen to perfection. The harvesting of Pinot Grigio began

in the last ten days of August, and continued into the beginning of September.



Our Master Chef recommends:pasta, white meat, young cheeses.

Analysis








Vintage: 2007


Variety: Pinot Blanc




covered by a layer of marl. The vineyards are spread out

over the finest winegrowing sites on the slopes of the hills

in the area of Ptuj.


cultivation”, under the careful scru tiny of agronomic




form.

PINOT BLANCDRY

07

Winemaking: 2007 Pinot Blanc is the product of two technological ripenesses – semi-ripe and overripe. The juice or new

wine of Pinot Blanc was processed and cultivated using the principals of reductive technology, and the fermentation took

place at an extremely low temperature, with 100% aging in fine lees. This approach to winemaking serves to produce

varietally characteristic, fresh, potable Štajerska wines. All cellar techniques that serve to preserve varietal character,

fruitiness, and authenticity have, together with our unique Ptuj culinary approach to wine, culminated in this ultimate wine

creation, Pullus Pinot Blanc.

Tasting note: Pinot Blanc is a dry wine with a light

yellow hue. Its aroma discretely expresses Pinot Blanc's

varietal bouquet, which hints at hard skinned and tropical

fruit. It's a fresh, fruity wine. It works well as an aperitif or

as a companion to summer dishes with white meat and

vegetables.

Analysis






Our Master Chef recommends:dishes with white meat, fish, or seafood; young cheeses.


Harvest 2007: the hot summer, rich in sun, was especially kind to

varieties of Burgundy type, like Pinot Blanc. Autumn was somewhat cool, and

at harvest time it could be noted that the varietal fruity nuances characteristic

of Štajerska – Slovenia had been preserved. The Pinot Blanc harvest began in

the first third of September.


Vintage: 2007


Variety: Sauvignon Blanc








cultivation”, under the careful scru tiny of agronomic




form.

SAUVIGNONBLANCDRY

07

Winemaking: Sauvignon Blanc is a combination of four technological ripenesses and

several enological processes, such as 50 percent, 8 hour grape maceration, one hundred

percent aging on fine lees, and, most importantly, 100 percent protective technology, which

guarantees the preservation of varietal characteristics, freshness, and potability.

Tasting note: Sauvignon is a characteristic representa -

tive of Ptujska Klet's Sauvignons Blancs, which are renowned

for their intensive varietal recognizability. Its aroma hints at

grapefruit or tropical nuances, which intertwine in a

bouquet that hints at paprika, tomato leaves, and box tree.

Its flavour makes for a delightfully well rounded wine, and

complements the bouquet wonderfully through it acids and

sugars. Pullus Sauvignon is a characteristic representative

of stylishly modern, attractive Sauvignons.

Analysis






Our Master Chef recommends:asparagus dishes, fish.

Harvest 2007: the warm rays of summer’s sunshine and the cool nights

and sunny days of autumn allowed this Ptuj Sauvignon to express Sauvignon's

Blanc unique aroma and flavour. The grapes of the Sauvignon Blanc variety

were picked at four different times. The harvesting of Sauvignon began in the

last ten days of August and continued into the last ten days of September.




Vintage: 2007


Variety: Pinot Noir


Soil: A diverse geological soil composition, consisting




Cultivation: Environmentally friendly “integrated





form.

PINOT NOIRDRY

07

Winemaking: Pinot Noir is the product of specially selected, technologically ripened grapes from select vineyard sites

and a harmony of modern and classic technological approaches. The Pinot Noir variety is known as one of the trickiest red

varieties, as it demands specially adapted processing and aging technology. The maceration was done in three steps: the first

step, cryomaceration, lasts three days and is done at very low temperatures; the second step consists of a sudden increase of

temperature and controlled alcohol fermentation; the third step is known as extended maceration. In the first step, the

fruitiness and varietal uniqueness are brought out; in the second, the extraction of color agents begins; in the third step, the

wine's complexity is developed. The pleasantness of the acids and the harmony of the flavour are formed through closely

monitored malolactic fermentation and min. three months of aging in a large, 5,000 liter barrel.

Tasting note: is a ruby-colored wine that excites with

its expressive fruity bouquet, which has the aroma of

strawberry marmalade. It continues into a delightful,

velvety, semi-full aftertaste. It's an attractive Pinot Noir

that delights even the choosiest palettes of lovers of this

especially trendy variety.

Harvest 2007: A hot summer was looking very promising for the Pinot

Noir variety, but nature came through with a colder autumn, which helped the

vines and their grapes fully mature. The grapes surprised us with their

expressive varietal uniqueness and moderate sugar levels at harvest time.

The harvesting of Pinot Noir began in the middle of September.

Analysis






Our Master Chef recommends:French Cuisine; Mexican cuisine, young smoked cheeses




GAMAYBLAU-FRANKISCHDRY

07

Winemaking: Pullus Gamay – Modra Frankinja is a combination of specially selected, technologically ripened, grapes

from select vineyard sites. The short five-day maceration of the Gamay and the completion of the fermentation at low

temperatures in stainless steel tank bring out the fruitiness and playfulness of this wine, while the extended fourteen-day

maceration of the Blaufrankisch variety contributes to its structure and fullness. The alcohol fermentation was followed by

malolactic fermentation, which lent the wine softness and potability. This type was aged three months in semi-large oak

barrels.

Tasting note: through its deep, young, purplish hue,

Pullus Gamay – Modra Frankinja discretely presents itself

as a fresh, young, type of wine. The bouquet is typical of the

Gamay variety, and hints at blackberries and raspberries,

while the fullness and richness of the Blaufrankisch variety

comes to the fore in the flavour. Despite the presence of the

Blaufrankisch, this wine is playful, pleasant, and brings

delight through the soft, mature, tannins in its flavour.

Harvest 2007: the hot summer resulted in grapes with ripe phenols,

which contributed to the wine rich in color with soft, velvety tannins in their

flavour. The somewhat cooler, rainy, autumn preserved the varietally

characteristic aromatic substances in the grapes. The 2007 vintage was

undoubtedly kind to rich, full wines of the Blaufrankisch variety, and to the

fruity, expressive, characteristically light wines of the Gamay variety.

Analysis


Total acid: 5.5 g/l




Our Master Chef recommends:Mexican cuisine, young smoked cheeses.

Vintage: 2007


Variety: Gamay 80%, Blaufrankisch 20%







cultivation”, under the careful

scrutiny of agronomic consultants

and Ptujska Klet’s enology specia -

lists. The vines have a double

“guyot” cultivation form.




Maturewines



www.ptujska-klet.si


Vintage: 2006


Variety: Pinot Grigio











form.

PINOT GRIGIOBARREL FERMENTED

DRY

06

Tasting note: Pinot Grigio is a wine with a rosy-golden

hue in its color. It's a representative of Pullus' complex,

mature wines, and continues to delight even after longer

spells of wine drinking through its carefully constructed

aroma and flavour. The variety's nuances are expressed in the

bouquet, which hints at ripe pear and tropical fruit, and rounds

out in an aroma of ripe coconut, vanilla, and white chocolate.

The discretely expressed notes of the Barrique barrel and the

creamy aftertaste typical of aging on lees round out this wine,

and create an unforgettable experience of aroma and flavour.

Harvest 2006: a cool summer was not looking very promising for the

Pinot Grigio variety, but nature came through with a warm, sunny, autumn,

which helped the vines and their grapes fully mature. The grapes surprised

us with their expressive varietal uniqueness and high sugar levels at harvest

time. The harvesting of Pinot Grigio began in the last ten days of September.

Analysis




Winemaking: Pinot Grigio is the product of specially selected, technologically ripe grapes from select

vineyard sites, in harmony with modern and classic technological approaches such as grape maceration,

fermentation in 225-liter barrels made of French and American wood, malolactic fermentation in 225-liter

barrels, aging on lees, and 12 month aging in a 225-liter Barrique oak barrel made of Caucasian, Slavonian,

American, and French wood.


Storage:up to 6 years.

Our Master Chef recommends:white meat and fish prepared on the grill.




Vintage: 2005


Variety: Sauvignon blanc, Traminer, Chardonnay










have a double “guyot” cultivation

form.

CUVÉEAWC GOLD

DRY

05

Winemaking: we’ve combined specially picked, technologically ripened grapes from

select sites with new technological processes, such as protective technology, which makes it

possible to produce fruity, varietally characteristic Sauvignon wines; and French technology,

such as barrique and battônage, and the malolactic fermentation of Traminer and

Chardonnay.

Tasting note: this complex, rich, wine is a trio of

Sauvignon Blanc, Chardonnay, and Traminer, with each

variety contributing a stone to this mosaic of fruity-ripe

nuances. Its characteristically creamy notes are the result

of aging on lees, while the small Barrique barrels

contribute discrete woody notes, which are rounded out in

the softness of the malolactic fermentation of the

Chardonnay varietal wine.

Harvest 2005: it initially seemed that the 2005 vintage would yield very

little, due to the rigours of weather that accompanied and damaged the vines

throughout their vegetation cycle. And the cold, damp, weather continued into

autumn. Nonetheless, the vines presented us with surprisingly varietal, fruity

wines with a pleasant finish.

Analysis






Our Master Chef recommends:broiled white meat or fish with grilled vegetables.




Vintage: 2005


Variety: Traminer












form.

TRAMINERDRY

05

Winemaking: specially selected, technologically ripened grapes from select vineyard sites, in harmony with

new technological approaches, such as protective technology, and traditional techniques (Barrique and battônage, or

aging on lees), and together with closely monitored biological deacidification, made it possible to create rich, fruity,

and varietally recognizable wines with an air of tradition and heritage.

Harvest 2005: the winter and spring frost, and

the cold, rainy summer and autumn dictated a

somewhat smaller yield. Nonetheless, this wine

surprised us with its expressive varietal uniqueness

and delightful flavour.

Analysis






Our Master Chef recommends:all cuisine inspired by the Orient.



Tasting note: Traminer 2005 is a dry, typically aromatic

wine, which is renowned for its delightful bouquet that hints

at wild rose, citrus fruit, honey, and vanilla. This wine

represents the culmination of technologically ripened

grapes, cultivated and perfected using a variety of modern

and world renowned traditional technological approaches.

It is aged for nine months in its own fine lees, and part of

the wine is aged for eight months in Barrique barrels made

of French, American, and Caucasian oak. Various notes are

perfected both in the aroma and the flavour. When savoured

slowly, the wine presents a vast palette of aromas and

flavours, and tells its exciting tale with each new sip.


Vintage: 2006











and Ptujska Klet’s enology

specialists. The vines have a

double “guyot” growth form.

SAUVIGNONBLANCLIMITED EDITION 1200

DRY

06

Winemaking: specially selected, technologically ripened grapes from select vineyard sites

and ninety percent protective technology, together with twelve-month aging on lees, made it

possible to create fruity and varietally characteristic wines, which we perfected using classic

French technology (10 percent of wine aging in Barrique barrels).

Tasting note: Sauvignon Limited Edition 1200 is a

typical representative of Ptujska Klet's Sauvignons,

which are renowned for their intensive varietal

recognizability. The aroma hints at grapefruit or tropical

nuances of passion fruit, and intertwines with a

characteristic bouquet that hints at tomato leaves, box

tree, and elder tree.

Harvest 2006: the cold, rainy summer and the warm, sunny

autumn were custom made for Sauvignon. We achieved

technologically ripened grapes with their varietal characteristics

intact. The harvesting of Sauvignon began in the middle of

September and continued into the middle of October.

Analysis






Our Master Chef recommends:fish fillets and grilled vegetables.

Bojan KobalEnologist and ProductionManager



Vintage: 2005













form.

SAUVIGNONBLANC AWC GOLD

DRY

05

Winemaking: specially selected, technologically ripened, grapes from select sites, together with

new technological processes, such as protective technology, make it possible to produce fruity,

varietally characteristic wines, which are perfected using French technology, such as Barrique and

battônage (aging on lees).

Tasting note: this wine is full, with an exceptionally

long, rich finish, where elder and grassy variations of the

characteristic Sauvignon bouquet combine with nuances

that hint at tomato leaves, and are rounded out in the

aroma of mature Barrique, which hints at vanilla. This wine

is a tapestry of technologically ripened grapes cultivated

and brought to perfection using a variety of modern and

internationally renowned winemaking techniques.





wines with a pleasant finish.

Analysis






Our Master Chef recommends:fish and grilled vegetables.




Vintage: 2005


Variety: Traminer, Chardonnay









enology specialists.

The vines have a double “guyot”

growth form.

CUVÉE7 BARRELS

DRY

05

Winemaking: the predicate maturity of the Traminer variety and the cold maceration of overripe Chardonnay grapes,

classic French technology such as Barrique and 18-month battônage, and the malolactic fermentation of the Traminer and

Chardonnay varieties made possible the production of 30 225-liter barrels of these varieties. The seven we have chosen have

given our Cuvée 2005 a signature essence that delights our olfactory and taste receptors, and we're sure that this wine will

make for a magnificently luxurious wine experience.

Tasting note: Cuvée 7 barrels is made up of a selection

of 7 barrels of overripe Chardonnay and Traminec of a

predicate maturity aged 18 months in oak barrels in it's

own lees, giving the wine a tapestry of varietal aromas that

hint at lichee, honey, and melons, with mature woody notes.

The synergy of nature and our winemakers' vision gives this

wine a unique depth of aroma and richness of flavour, and

guarantees wine lovers an unforgettable wine experience.





wines with a pleasant finish. This is exceptionally expressed in the Traminer

variety, which achieved a predicate maturity.

Analysis

Alcohol: 12.59% vol.





Our Master Chef recommends:roasted red or white meat, with grilled vegetables.




Vintage: 2005


Variety: Blaufrankisch











form.

BLAU-FRANKISCH20 MONTHS BARREL MATURED

DRY

05

Winemaking: select wholly ripe grapes and carefully monitored technological processes for processing red grapes and

for the 18 day maceration of red grapes, malolactic fermentation, and aging in 225-liter Barrique oak barrels for at least twenty

months, and brought to perfection in large oak barrels, have made it possible to produce full, that is, rich-bodied, intensively

colored wines of the Blaufrankisch variety. The wines have been aged in bottles for at least six months before they arrive on the

market. It takes two years from the initial harvest for Ptujska Klet's high quality red wines to achieve the desired quality.

Harvest 2005: this vintage was one of the most demanding in recent

years, due to the cool summer and rather damp autumn. The harvesting of

Blaufrankisch at select vineyard sites began in the second week of October.

The Winegrower had to use all his knowledge and experience to preserve and

cultivate the wholly ripe, nearly overripe, Blaufrankisch grapes, which have

given us a wine that's especially popular among fans of wines of this variety.

Analysis




Tasting note: Blaufrankisch 2005 is a varietally dark red wine, with this

variety's complete potential and the select vineyard sites of Srednje Slovenske

Gorice expressed both in a richness of flavour and an expres sive, fruity, aroma.

The hint of Barrique lends an air of enchantment to this perfect tapestry of varietal

aromas that hint at wild berries and blackberries with ripening aromas of

chocolate and tobacco. The uniqueness of this variety discretely mixes with a

richness of flavour to create a perfect harmony of delights. Blaufrankisch is one of

the most attractive varieties, due to its great antioxidant potential, but also due to

its above average content of resveratol, one of the most active hunters of free

radicals. We are pleased to say that by frequently (but sensible) enjoying

Blaufrankisch wines, one can contribute to reducing the risk of heart disease.

Temperature:for a perfect wine experience, serve

at 18 °C (64 F).


Our Master Chefrecommends:beef steak.






www.ptujska-klet.si

Bottlings1l/1,5l


Vintage: 2007


Variety: Chardonnay, Pinot Blanc, Welschriesling,

Furmint, Sauvignon Blanc, Pinot Grigio

Availability: 300,000 bottles, 1l










form.

ZVRST/CUVÉEHALF DRY

07

Winemaking: specially chosen, technologically ripened grapes from select vineyard sites in the Štajerska region,

working in harmony with modern and classic technological approaches, made it possible to create fresh, fruity, and varietally

recognizable wines. Pullus Cuvée is the culmination of a number of technological processes, such as 8-hour, 90-percent

grape maceration, one hundred percent aging on fine lees, and, most importantly, a controlled atmosphere until the very

moment the grape pops and oozes its juice into the glass. This preserves the fruitiness and varietal uniqueness of the wine,

and also makes it exceptionally healthy.

Tasting note: Pullus Zvrst/Cuvée excites with its rich

but fruity aroma, and with the complex flavour of carefully

selected white grape varieties. Pullus is a representative of

our delightful gastronomic Cuvées, and bears the unmista -

kable seal of its origin. It opens up endless possibilities and

serves wonderfully as a partner to a wide variety of foods.

Its aroma hints at melons, which is characteristic of

Burgundy varieties, and fresh fruit, and continues nicely into

a creamy, full aftertaste typical of wines aged on fine lees.

Harvest 2007: the hot summer and cool autumn and specially selected,

completely healthy, hand picked grapes presented us with varietally fruity

expressive wines. 2007 was especially kind to varieties of Burgundy origin,

which make up a large share of Pullus Cuvée.

Analysis






Our Master Chef recommends:chicken alla Ptuj.




Vintage: 2006


Variety: Blaufrankisch, Pinot Noir

Availability: 100,000 bottles, 1l

Soil: a diverse geological soil composition, consisting mainly

of gravel and clay, with the lower layers usually covered by a

layer of marl. The vineyards are spread out over the finest

winegrowing sites on the slopes of the hills in the area of Ptuj.




and Ptujska Klet’s enology

specialists. The vines have a

double “guyot” growth form.

BLAU-FRANKISCH –PINOT NOIRDRY

06

Winemaking: select healthy grapes and carefully monitored technological processes – the

maceration of red grapes (4 to 8 days for Pinot Noir, 10 to 18 days for Blaufrankisch) – adapted to

the technological characteristics of each variety have been used. Besides velvety tannins, the

delightful taste is a result of the malolactic fermentation of the entire wine, which has softened the

acids, and aging in large oak barrels with a capacity of 4,000 to 20,000 liters, which rounds out this

wine into a pleasant, likeable wine delight.

Tasting note: this wine is a red wine made of the

Blaufrankisch and Pinot Noir varieties. Its aroma hints at

small wildberries, blackberries, raspberries, blue berries,

and wild strawberries, with a moderately long aftertaste

that will surprise lovers of lighter red wines.

Harvest 2006: a moderately warm summer and warm autumn, together

with specially selected, completely healthy, hand picked grapes have presented

us with varietally fruity, expressive wines. The harvest of red varieties began

in the third week of September with the harvest of Pinot Noir, and continued

into the middle of October, when the harvesting of Blaufrankisch began. This

vintage gifted us with well ripened phenols, that is, good coloration, and soft,

mature tannins that lend the wine a pleasant, soft, velvety aftertaste.

Analysis






Our Master Chef recommends:chili con carne, spaghetti alla Bolognese.




Special bottlings



www.ptujska-klet.si


Vintage: 2007


Variety: Yellow Muscat











form.

YELLOW MUSCATSWEET

07

Winemaking: specially selected white grapes from select vineyard sites, 8-hour white grape

maceration, and the fermentation of the new wine at very low temperatures, together with

processing and aging in line with the principles of protective technology, have awarded us with a

characteristically aromatic sweet Yellow Muscat. We are especially proud to have preserved the

qualities of the flavour of Yellow Muscat grapes. As we believe that a good varietal wine should

have the bouquet and flavour of its grapes.

Tasting note: Yellow Muscat comes from traditionally

renowned Muscat winegrowing furrows, which can be felt in

the luxury of its bouquet and its sweet flavour. A typically

Muscat bouquet with citrus and flowery nuances has been

preserved in the aroma. The characteristic Muscat aroma

and flavour are joined by acids and sugars to create a lovely

sweet wine experience.

Harvest 2007: the hot, dry summer and cooler autumn made for the

cultivation of notably healthy, varietal grapes. The flavour of the grapes was

typical of Štajerska Muscats, and hints at lime, lemon, and other agrums and

white flowers, and is also expressed in the wine. The harvesting for semi-

sweet Yellow Muscat began at the end of September.

Analysis






Our Master Chef recommends:cheesecake with lime.




Vintage: 2007


Variety: Traminer












form. The maximum burden per

vine is 1.3 kilograms.

TRAMINERHALF SWEET

07

Winemaking: healthy overripe grapes, select vineyard sites, and 10-hour white grape maceration combined splendidly

with cold fermentation to produce a varietally characteristic wine of the Traminer variety. We stopped the miracle by which

sugar changes to alcohol by extremely cooling the new wine, and so preserved the desired degree of sugar. The wine was

aged on fine lees in stainless steel tank, and in a 225-liter barrel made from Slavonian oak. The combination of protective

technology and classic winemaking approaches made it possible to create fruity, but varietally recognizable, rich wines with

an air of heritage and tradition.

Tasting note: the overripe grapes used for this semi-

sweet Traminer come from the dreamy heights of the quality

vineyard sites of Haloze and Srednje Slovenske Gorice. In its

bouquet, this Traminer reveals all the luxury the combina -

tion of variety, special selected vineyards, and the 2007

vintage has to offer. The bouquet is typically Traminer’s,

with a hint of wild rose, which rounds out in fruity, tropical

notes that hint at lichee, wild rose, with a touch of the orient.

In the flavour, the orient-inspired aroma combines

wonderfully with the acids and sugar.

Harvest 2007: a hot summer accelerated the ripening of the Traminer

variety, which simply loves heat, as it brings out its exotic universe of aroma

and flavour. By the first ten days of September, the grapes had already

matured to perfection.

AnalysisAlcohol: 13.10 % vol.

pH: 3.40





Our Master Chef recommends:Turkish, Indian, and Chinese cuisine.




Haložan


www.ptujska-klet.si


Vintage: 2007


Variety: Welschriesling, Furmint, Sauvignon Blanc,

Chardonnay, Pinot Blanc, Riesling, Yellow Muscat, Pinot

Grigio

Availability: 1,000,000 bottles, 1l, 1.5l










form.

HALOŽANHALF DRY

07

Winemaking: specially selected, technologically ripened grapes from select Haloze vineyards, together with new and

classic technological processes, have made it possible to produce fresh, fruity, and varietally recognizable wines. Haložan

represents the culmination of a number of technological processes, such as 60 percent of 6 hour white grape maceration, five

percent malolactic fermentation, aging on fine lees, and especially protective technology, which is the hallmark of all of

Ptujska Klet's wines.

Tasting note: Haložan is made up of carefully selected

white wines, where each contributing an unmistakable

stone to the harmonic mosaic of this well loved wine.

Haložan is a representative of high quality, young, fresh,

trendy Cuvées with a sense of tradition and heritage. Its

consistent quality never disappoints, and makes it suitable

for all occasions. It's a perfect fit for any meal, which is the

gastronomic advantage of the Cuvée type. Its aroma hints at

fresh fruit and white flowers, and continues into the flavour

of this delightfully fresh, potable wine.

Harvest 2007: a hot summer and a cool autumn,

together with specially selected, completely healthy,

hand picked grapes, have presented us with varietally

fruity expressive wines.

Analysis






Our Master Chef recommends:tradicional tünke meat, white meat, ripe cheeses.


www.pullus.si • www.ptujska-klet.si • www.perutnina.com

Issued and Prepared by: Ptujska klet, a Member of the Perutnina Ptuj Group

Conception: www.dialog-si.net • AD&D: Kraft&Werk • 09/2008

Ptujska klet vinarstvo d.o.o.Vinarski trg 1, SI 2250 PtujT: +386 (0)2 78 79 810F: +386 (0)2 78 79 813I: www.ptujska-klet.siI: www.pullus.si

Wine shop / Hours of operationMonday to Friday:7:00 to 19:00 (7:00 am to 7:00 pm)Saturday:7:00 to 12:00 (7:00 am to 12:00 pm)Closed on Sundays and holidays

Wine Cellar / ReservationsEveryday except Sunday:9:00 to 15:00 (9:00 am to 3:00 pm)T: +386 (0)41 394 896

Štajerska, Slovenia

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