Kabaj

An award winning winery with Georgian qvevri in Dobrovo, Slovenia.

klinec — 1) Jean Michel Morel taking about his wine.
2) Kabaj San Lurinz

Jean Michel Morel is a straightforward and genuine person, from Paris, where he learnt the art of winemaking. In 1989 he married Katja Kabaj and he moved to Goriška Brda. He started macerating white wines in 1993, to give them more body and tannins.
The skin-on wine range is wide: Rebula, Sivi Pinot (Pinot Grigio), Sauvignon Blanc, Tocai Friulano, Beli Pinot (Pinot Blanc), Chardonnay. Also, since 2008, Morel is one of the few orange wines producers who make an Anfora white blend macerated 12 months in a Georgian qveri vessel.

First, you must understand that the vine is like a person, with heart and soul. Then, you can start making wine.

Jean Michel Morel

Kabaj - Beli Pinot (Pinot Bianco 100%): 15 days of maceration, the colour is light golden yellow. On the nose dried pineapple, apricot and ripe apples. The mouthfeel is elegant, harmonious, full-bodied. The finish is long and fresh, with a good balance between acidity and minerality.
Food Pairing: Sushi, Grilled Fish.
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Kabaj - Rebula (Ribolla Gialla 100%): 30 days of maceration, the colour is orange. On the nose vanilla and fruity notes of white peach and apricot. The mouthfeel is mineral, full-bodied, persistent. The finish is long and intense.
Food Pairing: Fillet of Turbot, Pork Stew.
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