Teran JAZBEC – an original Slovene wine sort

»Karst Teran« is a quality red wine. It is produced in the Karst region of Slovenia, from Refosco – a grapevine sort. Embedded between the Gulf of Trieste and Vipava valley, a plateau at the altitude of 300 m above sea level, with intensified climate, and soil rich in silicates and iron (terra rossa), the Karst wine district gives home to Teran. The soil Terra rossa gives the wine a distinct flavor. In comparison to other wines it contains a high percentage of milk acid. The Karst wine district gives the wine special characteristics, which reflect in abundance, higher acidity and high extract. Teran is a high quality dry wine, with carmine red color, high percentage of milk acid (which is a product of the malolactic fermentation) and a low percentage of alcohol. Teran's qualities are also: intensive fruity flavor, which reminds us of raspberries or currant, in addition to high extract, abundance and harmony


Healing powers

Research shows that Teran wine has various healing effect on human body: it contains antioxidants, a high percentage of iron that helps fighting anemia, and last but not least Teran helps lowering LDL blood cholesterol. Medicine doctors recommend Teran to patients lacking stomach acid, people suffering from anemia and convalescent persons. The acid in Teran has a positive impact on digestion and raises appetite. Teran is served well with gourmet dishes, grilled meat, prosciutto, game, and spicy cheese sorts.


Teran is produced according to the classical method, just the way our ancestor were producing it. This it the only method that really brings out its characteristics. The procedure is the following: we put mash into wooden tub, then we add selected yeast plants so the fermentation process can start. After a few hours the mash rises (this stage is called 'a hat'). Then we start to mix it (submerge it), so that the characteristic ruby-red color and tannins get extracted from the grape skins. We submerge mash 4-6 times a day, it is recommended to do it over night as well. The process of fermentation has to be slow (yeast plants help that), for this ensures the aroma. We keep submerging for 6-8 days. We pour the grape juice or the must into wooden barrels, where silent fermentation continues. Afterwards wine matures in barrels and only in December we conduct the first wine flow (pouring of wine from one barrel to the other in presence of the fresh air). What follows is a spontaneous biological malolactic conversion or deacidification, which happens in wine. Deacidification only happens, if the temperature of the cellar is stable and above 15°C.

Deacidification is a transformation of apple acid, present in wine, into milk acid. This happens with the help of milk-acid-bacteria that are already present in grapes. Milk acid is more gentle and sweet, and it reminds us of the same substance in milk. Till the second wine flow of wine Teran must mature in barrels for three more months. Only in March one can drink the real »Karst Teran«. The JAZBEC winery does not filtrate any red wine. As a result one can see a sediment at the bottom of the bottle. This sediment shows us that the wine was produced according to the old classical method.


»Karst Teran« is a very special wine that needs to be re-introduced to the world, although it used to be sold in London as medicine and savored in Vienna Emperor Court a long time ago. It was referred to as 'noble vine' by Pliny the Elder and cherished as 'delicious Pretorian wine of the Northern Adriatic' by Ancient Greeks. »Karst Teran« was equally admired by Julia, the wife of Roman Emperor Augustus, who lived a long life of 82 years, according to Pliny largely due to this exquisite wine that she used to drink regularly. »Karst Teran« was known in Germany and other countries already in the Middle Ages and is mentioned in writings of Valvasor.