Vina bona solum bibite

Drink only good vines! – says a wise Latin saying, which is at the same time a slogan of the SOLUM vine-cellar, owned by a journalist and fashion editor of Gloria magazine, Anita Vučinić Naprta, and her husband, a writer and TV-playwright Robert Naprta.

SOLUM vines age in wooden barrels made of Slavonian oak. The vines are being processed upon French method sur lie, which means they are stirred on fine sediment so they excel for their rotundity and fullness of their flavour. SOLUM vines come in small series, which adds to their exclusivity.

Solum Chardonnay sur lie – 86 points – ranked it Saša Špiranec, international vine judge.

Medium alcohol vine with nicely emphasized acidity and fruit savour laid in new 225 litre barrels on the fine yeast sediment and were stirred regularly. Malolactic fermentation was done on 60% of total quantity of the vines. They go exquisitely well with food, particularly with strong cheeses and sweet cakes. Chardonnay for the Solum sur lie is harvested from a fantastic place in Međimurje (South-South-West), better known as Rasadnik, where the vine cellar is. Rasadnik used to be known as an official plant nursery of the Austro-Hungarian Monarchy and was under direct authority of Franz Joseph, the Emperor. After the phylloxera pestilence, almost all grape plantations in the Monarchy were regenerated from these plant nurseries.

“Fine, elegant, moderate and gentle, with distinguished fruit/flowers aromas, from peaches to wattle bark” – Danijela Kramarić, sommelier, in Novi list.

It resembles chabilis. Good light fish stew, intensified with shellfish and served with polenta, that is the proper dish for this extraordinary vine – Rene Bakalović, gastronomy expert, Jutarnji list

Solum Cabernet Sauvignon – 88 points (Golden Medal) MESAP, chairwoman of the jury, Ivana Alpeza, director of Viniculture Department at Viniculture, Fruit-growing and Viticulture Institute.

It smells like forest fruits or plum jam, it’s potable and lithesome, which can easily trick a drinker because it contains 13% alcohol. Malolactic fermentation is done completely for the whole quantity in the new barrique barrels where it had laid for 6 months. Proper choice for meat and blue fish steaks and it is irreplaceable for wild game. Grape for Solum Cabernet Sauvignon comes from excellent position in Brodski Stupnik (south) where Solum vine-cellar has a hectare of vineyard. It is strictly cherished that the yield should not be more than 2 kilos per a vine.

“Suprizingly good! Full of dark, sweet fruit, it resembles Rosemount Cabernets that used to be very popular here”, Davor Butković, wine expert, Jutarnji list

Vina bona solum bibite