• Cellar

    Due to the fact that our cellar offers no less than seventeen different bottlings, we consider the wine making a very demanding process that has to e adapted to individual varaieties.

    All white grapes are macerated in order to enhance greater fullness, harmony and a more intensive and subsistant aroma. The so called bâtonnage(lees contact/lees stirring) also contributes to the process. In fact, for few months, the wine is left in contact with dead yeast deposit and often stirred up.

    All red wines are kept and aged in big(2000) wooden barrels made of French and Italian oak. These wines are in constant contact with oxygen, the level of fruity aromas is gradually being lost to the benefit of new wine aromas.

    In the production of young wine(early-drinking wine) we follow the so called carbon maceration method which is used in the production of Beaujolais-the wine from the French region Burgundy. By this method, the wine retains the full freshness of ripe berries and reminds of the barely finished vintage.

    French influence is also very strong in the production of sparkling wine. Donna Regina sparkling wine is produced by the classic Methode Champenoise(The classic Champagne method). The base wine is a blend of Rebula and Chardonnay. The wine is then left in bottles for five years to develop into mature and settled sparkling wine.

    Tiny and long-lasting bubbles rising in prolonged columns like necklaces speak for themselves about the quality of our sparkling wine. Special wines, such as Čarvina, are produced by the passito method. The grapes of two varieties, Rebula and Zelenka, autochthonous in the Brda are dried in small wooden crates and pressed six months after the vintage.