In Brda and Friuli, the grapevines of Pinot Gris (Grigio) are mostly planted in lowland areas. On our estate we have been planting them on marl terraces.
The hand-picked grapes come from vineyards aged 5 to 23 years old. After 2 hours of maceration the grapes are pressed, then fermented in inox tanks, where the wine remains on fine yeast until April, it then matures for a few more months before getting bottled.
We’ve planted Sauvignon Blanc in four different locations. It is of the same clone but has completely different grapes which are combined at the time of harvest.
These hand-picked grapes come from vineyards aged 5 to 25 years. After the 6-hour maceration process, the grapes are pressed and allowed to ferment in inox tanks. The wine then matures for a few more months before getting bottled.
In Brda, the Ribolla is mentioned for the first time in our village Snežeče. The collection Briški zbornik1 quotes a sales contract Cod. R 80, from which we can see that on May 27, 1336, Ancil from Snežeče sold to Henrik from Rittersberg for eight marks one tenth of his vineyards. Each year those vineyards produced six buckets of Ribolla. An older source mentions that on December 31, 1323, Valter (Ancil’s father from Snežeče), sold his vineyards in Snežeče (DOBUJE) as well.
Malvazija has been a fixture in our vineyards for 30 years. When we expanded the estate in 2011 and began with the restoration of our vineyards, we re-planted Malvazija. The first harvests have already yielded excellent results.
The hand-picked grapes are brought to the cellar and left to macerate for 6 hours. They are then pressed and allowed to ferment in inox tanks, where the wine remains on fine yeast until April. After being moved and its subsequent maturation in the inox tanks, the wine waits for bottling.
We have planted Chardonnay in two locations. The first location is part of the 8 hectares of vineyards that surround our cellar. The grapevines are 26 years old.
The other location is in the village of Hruševlje, which lies 3 km from Snežeče and is facing the northwest. The grapevines are 30 years old.
We macerate the hand-picked grapes for 6 hours, then press them and allow them to ferment in inox tanks, where the wine remains until April on fine yeast.
The wine then matures for a few more months before getting bottled.
By interfering therewith only to a minimum extent, I have been able to ensure that tasting of our wines provides you with a sense of harmony that ties all of their elements into a harmonious whole, the latter also being a reflection of precision, hard and responsible work, dedication and intimate knowledge of my own vineyards.
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