It is a blend of merlot (40%) and cabenet sauvignon (60%). Each variety is maturing separately for two years in oak barrels and after that a blend is prepared carefully. Sulphur is not added to the wine before imbottling

 

It is planted under the Zemono manor house at 108m above sea level close to Vipava. breeding form is casarsa, annual yield is less than 1kg per vine.

Grapes are pressed immediately after the harvest, cooled and after the addition of selected yeast, fermented. After the fermentation we put the wine in 225l oak barrels, where it is maturing for one year. No sulphur is added nor in the grapes nor in the wine before bottling, because modern way of bâtonnage helps us to protect and preserve the wine. Wine is filtered before bottling.

 

It is comming from a vineyard in Vrtojba and has been planted in 1972. it lies at 65m above sea level, breeding form is double Guyot.

After de-steming and selected yeast adding, 14 days of maceration is following under controlled temperature, after pressing we immediately put the wine in 225l and 500l oak barrels, where the wine is maturing for 2 years. No sulphur is added nor in the grapes nor in the wine before bottling, because modern way of bâtonnage helps us to protect and preserve the wine. Wine is not filtered.

I

it is comming from one of the very rare vertical vineyards in vipava valley and has been planted in 1928. only 450 vines are still alive.

Vineyard of Saint Ot lies 180m above sea level, exposure to the sun is excellent. Vines are growing in a double Guyot manner. After de-steming and selected yeast adding, 14 days of maceration is following under controlled temperature, after pressing we immediatelly put the wine in 225l and 500l oak barrels, where the wine is maturing between 1-2 years. No sulphur is added nor in the grapes nor in the wine before bottling, because modern way of bâtonnage helps us to protect and preserve the  wine. Wine is not filtered.

 

It is growing under the Zemono manor house close to vipava at 108m above sea level. breeding form is casarsa, annual yield is less than 1 kg per vine.

After de-steming and selected yeast adding, 2-8 days of maceration is following under controlled temperature, after pressing we immediately put the wine in 225l and 500l oak barrels, where the wine is maturing between 1-2 years. No sulphur is added nor in the grapes nor in the wine before bottling, because modern way of bâtonnage helps us to protect and preserve the wine. Wine is filtered before bottling.

It is produced from 100% merlot grapes which are planted under the Zemono manor house at 108m above sea level. breeding form is casarsa, annual yield is less than 1 kg per vine.

Grapes are pressed immediately after the harvest, cooled and after the addition of selected yeast, fermented. After the fermentation we put the wine in 225l oak barrels, where it is maturing for one year. No sulphur is added nor in the grapes nor in the wine before bottling, because modern way of bâtonnage helps us to protect and preserve the wine. Wine is filtered before bottling.