On the high, sunny slope of Čaven, above the village of Kamnje, they planted a vineyard called Grace with ribolla. The growing of ribolla is based on an over-200-year-old tradition of enriching the wine by allowing it to ferment together with the grape skin. This technique was also mentioned by the parish priest Matija Vertovec in his book “Vinoreja za Slovence” (Winegrowing for the Slovenes) from 1844. The fermentation takes place, with maceration with the skins, in stainless steel barrels with indigenous yeasts, at a controlled temperature for 12 days. Subsequently, the wine ages for 24 months in oak barrels and in the bottle for a further 12 months, before being placed on the market.
Wine selectionShow all
Deep golden yellow, rich, warm, slightly tannic but smooth. Notes of ripe white fruit, hazelnuts and walnuts.Recommended with seafood, white meat and more aromatic cheeses.