“Our business lies in Krasica, village in “white” Istria, 40 km across the Croatian border from Trieste. It is a family business encompassing 8 hectares of vineyards and 3 hectars of olive trees. Our wine-growing approach respects the nature in its fullest and is inspired by the principles of our grandparents. The geographic and climate situation is particularly propitious: the air from the Ucka mountain and the sea air that goes up the river Mirna meet here and create an ideal microclimate to cultivate vines and olives. Our principal goal is to enhance our terroir. We produce no wine out of international grape varietals alone. Our 6 labels are wines made of native grapes – Malvasia, Refosco and Muscat – or their blend with international varietals.

Our work in the vineyards is all about quality, not quantity. The density of culture system is high (5,700 plants / hectare) and the yields are kept low. The fertilization is minimal and occasional, using only organic and natural manures.

We do not use any systematic treatments – herbicides, insecticides, commercial fertilizers…

After coming to our cellar, the grapes are vinified in a natural way, with spontaneous fermentation on the skins and without the addition of enzymes, added yeasts or malolactic bacteria. The wines are mellowed in wooden barrels of various sizes, with a long stay on the lees. After nearly a year the wines are bottled without micro- or sterile filtering.

We believe that no year is “good” or “bad” if you work in a natural way – the vintages are just different. They depend on seasonal climatic factors that determine the absolute value of the wine: its quality.”

Baracija malvazija is produced from 100 %  the same named varietal from our young wines. Main part of theese young wines is situated on the location called Stancija Baracija from which the wine got the name. The vineyards themselves contribute to a beautiful view from our winery.

Grapes are hand picked, de- stemmed and gravity fed with their skins into large wooden barrels for maceration which variates but usualy lasts from 7 to 20 days and starts with natural yeasts on the temperature at 30 Celsius degrees. Pigeage is done at least three times a day in which period wine undergoes malo-lactic fermentation. After pressing it is agged for two years in big oak barrels (1000 to 2500 l).

-From the producer