# Movia Veliko Belo (NV)

- **Producer:** Movia
- **Colour:** orange
- **Type:** still
- **Grapes:** Ribolla Gialla, Sauvignon Blanc, Pinot Gris
- **Region:** Primorski, Slovenia
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €34
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** apple, pineapple, lemon, herbaceous, mint, butter, vanilla, honey, almond, cinnamon, caramel

## About this wine

Movia is an historic wine estate located in the Goriška Brda region of Western Slovenia, contiguous with Italy's Collio district. Owned and operated by the Kristančič family since 1820, the winery is spearheaded by eighth-generation winemaker Aleš Kristančič. Veliko Belo, which translates to 'Great White', serves as Movia's flagship white cuvée. The wine is crafted from organically and biodynamically farmed old vines with an average age of 40 to 45 years, rooted in local 'opoka' flysch soils made up of layered marl and sandstone.

## Interesting facts

- Movia's Veliko Belo is created by co-fermenting different grape varieties while active musts are fermenting together.
- The Kristančič family has continuously produced wine at the Movia estate since 1820 across eight generations.
- Vineyards are planted in 'opoka', a distinct local flysch soil composed of alternating marl and sandstone layers.

## Food pairing

The rich texture, vibrant acidity, and subtle skin-contact tannins of this orange wine allow it to bridge the gap between heavy fish, poultry, and tender red meats. Earthy ingredients like truffles and mushrooms highlight its complex savory and mineral backdrop.

## Wine making process

Veliko Belo is produced using an inventive co-fermentation method where Ribolla Gialla, Sauvignon Blanc, and Pinot Gris musts are combined while actively fermenting, rather than blended after aging. Grape skins undergo spontaneous maceration with indigenous wild yeasts without added sulfur dioxide or artificial temperature regulation. Ribolla Gialla macerates for up to five days, while the other varieties spend approximately 24 hours on skin contact. The wine ages for 10 to 42 months on fine lees in French oak barriques and large neutral wooden casks before being bottled unfiltered.