We would like to share the personal joy of nurturing wine with you. We are a boutique winery. We also offer a series with a small number of bottles, up to 2000 bottles of individual species or varieties. We currently offer: sparkling wine zelen 2019, zelen 2018, malvasia 2019, ribolla 2019, Welschriesling 2019, Ivan blanc 2019, Ivan noir 2018 and sparkling wine pet-nat. All wines are dry.

Our brand also has a permit to buy grapes and so we try to select grapes in the Vipava Valley. We have some permanent winegrowers, who we are redirecting to organic dynamic vine cultivation, so we will soon have a BIO certificate. Even now, working in a vineyard and cultivating wine is conditioned by completely natural processes.

Wine cultivation is conditioned by the process that the wine gains in taste and aroma, so the fermentation takes place on grapes and the wine is kept on the lees for as long as possible. We do not filter wine and do not use stabilizing agents, because we believe that properly nurtured wine matures into a stable wine and only in this way it can be aged in a bottle. In our nurturing process, we put wine also in wooden barrels, but we don’t use the barrique method. We want that the concentration of taste and smell increases because the water evaporates and so lying in a barrel only adds a touch of wood, but in no way interferes with the taste or smell of the wine. This makes the wine richer.

We like to say: “As long as a woman emphasizes her own natural beauty and charm with fashion accessories, then these are used correctly. When she crosses the line of a good taste, she also loses what nature has given her.” We use this philosophy also in cultivating our wines and we want to enable them to express their smell, taste and character.

Our favorite statement is, "Love of wine inspires us to accept the play that nature offers us through wine."                                    

ZELEN 2018 and  IVAN NOIR both got 89 points, a silver medal at the 2020 Sommeliers Choice Awards.   

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Zelen is an old local vine of the Vipava region. When the Austro-Hungarian Empire existed, it was also known in the Austrian capital Vienna. The wine is of a golden yellow color with a beautiful luster. The flower is accentuated, varietal and floral. It smells of dried apricots. It is a bit herbal, clean, clear and inviting. In our mouth, the wine is dry, light, of moderate acidity, with a nice intensity of taste.  

Food: oysters, clams, sushi. Appellation: Vipava ZGP, Controlled Geographic Origin

Vineyards: location: 45°46'47.0"N 13°59'09.1"E, altitude 350m, the soil is flysch (marl and sandstone), vine cultivation is single guyot, the density of the vines/ha is 4500 to 5500, 1 kg of grapes per vine.

Process in the wine cellar: the temperature of the grapes is already controlled in the vineyard and not allowed to be higher than 25°C, the grapes are squeezed immediately. Great care is taken to prevent the oxidation of grapes. (Dry ice and nitrogen are used for protection.) Spontaneous fermentation in stainless steel casks with a controlled temperature of 20-30°C. Ripening in inox and bottle. Bottling in September 2019. Self-fining - no filtration.

Statistics: alcohol 12.94% reducing sugar 1.7 g/l, tartaric acid 4.08g/l, Sulfites 25 mg/l, produced 1500 bottles.

Ivan Noir is a wine that is completely opposite of the tradition of the place where I live and it is a bold attempt to complement wine. Cabernet Sauvignon grapes come from the Goriška Brda and represent 45% of this wine. 

Merlot comes from the hills near Dornberg and from Slap pri Vipava and together represent a 50% share. Barbera also comes from Slap and has a 5% share. Vinification is a traditional, 14-day fermentation with berry peel and natural yeasts. Merlot matured in wooden barrels and the rest of the wine in stainless barrels. I like to enjoy it with grilled red meat. Also, when we pair it with homemade salami and cheese, its contribution to food is expressed. I recommend the temperature between 16-18°C.

Appellation: Primorska ZGP, Controlled Geographic Origin

Vineyards:

First: Cabernet Sauvignon 45% location: 46°00'24.7"N 13°31'48.5"E altitude 128m, the soil small stone and loam, vine cultivation is double guyot, the density of the vines/ha is 7000 to 7500, 1.3kg of grapes per vine.

Second: Merlot 35% location: 45°52'55.8"N 13°44'02.8"E altitude: 110m, flysch (marl and sandstone) vine cultivation is single guyot, the density of the vines/ha is 5000 to 7500, 1,4kg of grapes per vine.

Third: Merlot 15% and Barbera 5% location: 45°46'47.0"N 13°59'09.1"E altitude: 210m, flysch (marl and sandstone) vine cultivation is single guyot, the density of the vines/ha is 4000 to 4500, 1kg of grapes per vine.

Process in the wine cellar: The grapes are macerated for 50 hours. Fermentation takes place in stainless steel casks with a controlled temperature of 18-23°C. The wine is matured 50% in an acacia wood barrel and 50% in stainless steel casks. 

Bottling in April 2020. Self-fining - no filtration.

Statistics: alcohol 12.62% reducing sugar 3.4 g/l, acid 5.35 g/l, Sulfites 28 mg/l, produced 1400 bottles.