Prisbus Riserva 2016


Prisbus 2016 Riserva je Bordeaux blend, 40% Cabernet Sauvignon i 57% Merlot sa dodirom Syraha odležano 24 mjeseca u barrique bačvama francuskog hrasta.

SKU: PR16 Kategorije: ,



57% Merlot, 40% Cabernet Sauvignon, 3% Syrah


13,5 % alc.



Ukupna kiselost

6,7 g/L

Suhi ekstrakt

37.5 g/L


Francuski hrast, 24 mjeseca

Datum buteljiranja

Studeni, 2020

Ukupna proizvodnja



1500ml, 750ml

Prisbus is a single vineyard limited quantity wine from our low yield estate vineyards at the Srima peninsula near Šibenik.
Terroir driven wine inspired by our surroundings around the estate, miles of stone drywalls, Christian basilica geminea from 6th century, the estuary of River Krka and the Adriatic sea, smells of wild herbs and winds from north to south.

Prisbus Riserva 2016 is a wine with powerful yet elegant structure with 13.5% Alc. Complex notes of dark fruit, black cherry, cassis, herbs, tobacco, leather, and grafite. Medium-plus acidity. Still young with exellent aging potential. Bottled unfiltered with total production of 1649 bottles.

A premium blend of Cabernet Sauvignon and Merlot from our estate vineyard at Srima peninsula. This wine is great representation of our teroir philosophy as we strive to work with what nature presents us for that year. Vintage 2016 is more Merlot based with 57% versus 40% of Cab and a small touch of Syrah, all vinified separately in fermentation tanks and open vats.

Longer maceration and skin contact, meaning up to 33 days for Cab but with always careful extraction is followed by aging and élevage in the cellar with total of 24 months in mostly new French oak is what defines our Prisbus Riserva. Vintage 2016 is bottled in November, 2020 and was released in early summer 2021.

We recommend our Prisbus Riserva for fine dining with game and savory dishes that will play and integrate nicely with the structure, acidity and tannins of Prisbus. Mushroom and truffle pasta is another candidate or try it simply with curred meats with aged cheese especialy local delicacy “mišni sir” cheese from sheepskin. Decant for 60 minutes and serve in large bordeaux glasses at 16 to 18 degrees celsius.