OUR WINES

The Štajerska Slovenija region produces white wines with Mediterranean and Alpine influences. Typical regional grape varieties, which we cultivate by hand, take root on our steep terraces. We use natural, traditional methods during vinification: the wines are left to spontaneously ferment, mature in wooden barrels and are bottled unfiltered with no finings added. We distinguish between two styles of wine: those defined by terroir and those defined by maturation.

Wine

Haloze Blanc

Typical regional cuvée

Nearly every winemaker in Haloze has a cuvée made from the region’s typical grape varieties in their wine cellar. We have opted for a well-balanced combination of Furmint, Sauvignon Blanc and Laški Rizling (Welschriesling).

Special features of the terroir:
The soil of the Haloze wine region consists mainly of limy clay marl, known locally as Opok. It gives the wines a strong structure without making them too opulent. Haloze Blanc is 100 % terrace-grown. The vines are between twelve and 65 years old.

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Wine

Gorca

Furmint

Gorca has been a well-known wine-growing town for generations. On its hills lie the three vineyards where our Furmint grows. The extremely thin, slightly perforated skin of this variety reacts sensitively to weather influences. Harvesting isn’t possible every year. The Furmint grape variety has a long history and has undergone many developments. We were lucky enough to get clones of old Slovenian vines that promise the highest quality.

Special features of the terroir:
This wine grows exclusively on the steep terraces of Gorca. The south-facing basins retain heat in summer, which is beneficial to the development of the Furmint variety. The soil is characterised by limy Opok clay marl.

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Wine

Colles

Sauvignon Blanc

Colles is a Sauvignon Blanc that we dedicate entirely to the site on which it was grown. Veteran winegrowers in the region claim that it is reminiscent of the original Sauvignon Blancs from Haloze: smoky and tantalising with bite. Its name also underscores the essence of its terroir. Colles derives from the word “kolos” and means “hilly wine country”.

Special features of the terroir:
The south-facing Colles site has the steepest terraces of all our sites. The sparse Opok clay marl topsoil means that the vines root almost directly on the rocks. In order to root solidly in the hard ground, we placed the Sauvignon Blanc vines in holes about 50 centimetres deep. We created these holes using earth drills and filled them with nutrient-rich organic humus.

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Wine

Iglič

Furmint

On our search for the best clones we travelled to see István Szepsy in Tokay, Hungary in 2008. István gave us a selection of choice vine material, which we planted on our Iglič site in Gorca. Even with the best genes, Furmint remains a very sensitive grape variety. Only in the best years does Mother Nature gives us an Iglič Furmint.

Special features of the terroir:
Iglič is a high plateau characterised by limy clay marl and south-facing terraces. We planted part of the site with premium-quality Furmint vines and grafted Furmint vines to the remaining old, but very agile vines by hand. The wind that blows over the plateau is beneficial for the Furmint variety as it dries the sensitive grapes quickly.

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Wine

Laški Rizling

Welschriesling

The Laški Rizling (Welschriesling) grapes themselves provide the first evidence that this Haloze region variety is not the same as the fresh, fruity Welschriesling familiar to Austrians. The grapes are much yellower and the acidity is much lower. Our signature turns it into a Welschriesling with surprising aromas of quince and dried fruits. It is a wonderful companion to food even in the colder months of the year.

Special features of the maturation process:
During the 48-hour maceration period, the juice extracts tannins from the skin, giving it a wonderful elegance. After pressing, it is left to spontaneously ferment in used wooden barrels, where it matures – depending on vintage – for twelve to 18 months.

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Wine

Renski Rizling

Riesling

Our Renski Rizling (Riesling) grows in an exceptionally favourable location on the border between Slovenia and Southern Styria in Austria. During maturation, we rely on exceptionally mature tannins to give it a wonderful backbone and an attractive acidity.

Special features of the maturation process:
The pressed grapes remain in the mash for 18 hours without being destemmed, which extracts pronounced tannins. After pressing, the juice is left to spontaneously ferment in used wooden barrels, where it matures for twelve to 18 months. We use malolactic fermentation, which is extremely unusual for the maturation of a Riesling.

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Wine

Traminec

Gewürztraminer

We take Traminec (Gewürztraminer), add freshness and increase its versatility as an accompaniment to food with a rust-coloured Traminec that combines elegance and the typical notes of the variety.

Special features of the maturation process:
We make our Traminec (Gewürztraminer) using the macération semi-carbonique (intracellular fermentation) technique. We leave 50 percent of the grapes whole and lightly press the other half. They are left together for several weeks, sometimes even months, in a large mash tun. The subsequent pressing extracts additional sugar from the previously unpressed grapes. The fermentation is completed in used wooden barrels, where the wine matures for at least two years.

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