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BRANKO & VASJA ČOTAR
They are an organic farm committed to nature-friendly winegrowing. The vineyard planting entails clearing the forest, airing the bedrock and depositing the soil. From the grapes to the bottling and ageing, the wine goes deeper and deeper into the cellar. The length of maceration depends on the vintage and decision of the winemaker. Fermentation takes place underground, in barrels from 200 to 2000 liters, spontaneously without the introduction of selected yeast. Until its first decanting, the wine rests on the lees without any added sulfur.
The wines mature in oak barrels of various sizes and time: whites for a minimum of two years, reds between four and five.
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