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.
DEFINED BY TERROIR
Maribor Blanc
Typical regional cuvée
The wine-growing area of Maribor is best known for white varieties Laški Rizling (Welschriesling), Renski Rizling (Riesling) and Sauvignon Blanc. We combined these three dominating grape varieties into a harmonic and delicate cuvée. It is a typical representative of the Maribor style.
Special features of the terroir:
The wine-growing area of Maribor borders on the Austrian South Styrian Wine Road in the north and encloses the city of Maribor in the south. The soil of the steep vineyards consists of Leitha limestone and limy clay marl (opok), with sandy and loamy patches in between. The terroir is mirrored in the silky, delicate structure of the wine. The vines are up to 60 years of age.
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.
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.
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.
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.
Korže
Sauvignon Blanc
The Korže plot is one of our gems. Deprived of the comfort of humus-rich soil, the young vines fought their way through the surface to the rock-ribbed ground. This was easier for some than others. It took a ten-year long practice in patience for us to finally witness the Sauvignon Blanc vines stand in harmonious lines. Their produce was first bottled as Korže Sauvignon Blanc 2018.
Special features of the terroir:
Characterised by lime-marl soil (opok), the Korže terraces form a south-facing basin and are the steepest far and wide. The vines are rooted directly in rock. To plant vines in this hard soil, we had to drill 50 centimetres deep holes into the ground. The wine proudly embraces its barren origin, even the aromatic Sauvignon Blanc lets it take centre stage.
DEFINED BY MATURATION
Hišno Vino
House wine
It astonishes and polarises. Each volume of our house wine distinguishes itself from its predecessors. Hišno vino celebrates our love for experimenting. It is a playground for fresh ideas. Expectations of quality are ever increasing.
Special features of the maturation process:
Our house wine serves as a platform of successful experimenting. It is merely the number of the volume (Vol.) that finds prolonged continuation. Selection of the grape variety and production are uninhibited. Whether Furmint, Laški Risling or cuvée, be it skin-fermented, semi-carbonic maceration or other unconventional wine-making techniques – we take the liberty of continuously trying something new. And present successful achievements in form of Hišno Vino.
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.
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.
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.
SPARKLING WINE
Furmint
Brut Nature
We embarked on our sparkling wine adventure with the 2013 vintage. The late ripening Furmint displayed pronounced acidity and low alcohol levels. Having never tasted Furmint in its fizzy form, we considered its characteristics ideal for sparkling wine. Without much experience, we undertook this project striving for quality and yielded – in our opinion – outstanding results. Unfortunately, this delicate variety rarely produces such vintages.
Special features of the maturation process:
Following spontaneous fermentation, Furmint matured into harmonious base wine. Secondary bottle fermentation and maturation on lees lasts – depending on the tranche – for 5 to 10 years. Nothing is added during the disgorging. Hence “Brut Zero”. As we refrain from any additives whatsoever, our extra dry Furmint is aptly named “Brut Nature”.