Movia Veliko Red 2016 -

General Information

Grape variety:
70% Merlot, 20 % Cabernet Sauvignon, 10% Pinot Noir
Goriška Brda (ZGP Brda), Slovenian side of Collio region
Hand picked

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Ruby red with a translucent edge and pronounced density, which is indicated by thick tears that slowly sleep along the walls of the glass.


Its aromas are intense and express a wide range of mature perceptions. Cherry, blackberry, black cherry, and plum, intertwined with perceptions of violets and red roses. Followed by a slight perception of smoke, which develops into a scent of cedar, eucalyptus, even wood. Over time, vanilla and licorice appear, with cloves in the background. The finish is marked by forest undergrowth, leather, and yellow tobacco.


The wine is soft, broad, and joyful. Youthful acidity refreshes our mouths leaving them to a velvety tannin grip. A wine of character and intensity, noble elegance with a long aftertaste. Flavors of black cherries, ripe plums, dried red flowers, and sweet spices expresses on the palate for a long time.


A powerful wine that already offers us plenty of pleasure but will continue to develop its potential and elegance at least in the next decade. A wine for long distances, complex, and will be a great accompaniment to complex meat or venison dishes, which have been enriched with various reductions that concentrated the flavors of fruit and umami. Its fruitiness will be an ally here, and at the same time tannins will be pleasantly combined with the juiciness of the plate. A wine for haut cuisine!

Valentin Bufolin
Best Sommelier of Slovenia 2022, Vice President of Slovenian Sommelier Association

The Process

Vinification process: Grapes are destemmed and put in vinificator, where fermentation begins with indigenous yeasts. After the fermentation is finished, we wait for another week, then we press and prepare for aging in barrique barrels. All three varieties are vinificated separately. After barrel aging process, we select the barrels for Veliko Rdeče.
Aging: Barrique (225 l French oak barrels) for 42 months.
Residual sugar:
1.0 g/l
Total acidity:
5.2 g/l