100% Pinot Noir (from 130+ yr old vineyards)

Fermented with indigenous yeasts and aged in oak barrel for 4 years. Added must to start the second fermentation in bottle, sold without disgorgement. 

"Puro begins where other traditional method champagnes end their lives and go on to age. The upside-down Puro lives forever, since the ever-present yeasts can keep it alive for years to come."

The nose is mature with tertiary aromas, but still with plenty of freshness on the palate. Dry, complex with a long finish.

100% Ribolla

After spontaneous fermentation, the grapes spend 15 days macerating with their juice and skins. The juice is decanted at the end of fermentation and aged for two years before being bottled with 7% of must from the current vintage. Second fermentation takes place in bottle and is aged sur lies until you're ready to disgorge it!

Apricot and dried orange peel, aromatic wood and autumn leaves, on the palate this wine shows gently bitter phenolics and a long, complex finish.

100% Chardonnay

The first: KAPOVOLTO  'capovolto' (upside down Puro)

 After aging in barrique barrels, the wine is decanted and bottled with grape juice of the next year’s harvest (2016). This grape juice brings the natural fructose and indigenous yeasts needed for a second fermentation  in the bottle. Because of the addition of grape juice (not sugar), the base wine is produced from fully matured grapes This is Puro - but disgorged for you!

100% Ribolla (from 65+ yr old vines)

Rebula (Ribolla) enjoys a long tradition in the Slovene littoral, certain oenologists claiming this very region to be its origin. It has been cultivated here since at least the 13th century.

Late in the season, the grapes are hand-picked with a short period between the picking and fermentation. Fermentation begins in large fermentation tanks with natural yeast and is completed in wooden barriques where the wine matures on its own lees from 18 months without decanting. 

Golden to amber colour, which speaks of longer skin contact. Nose is amazingly rich for Ribolla, with gooseberries and blackcurrants dominating over gentle piny and fine oaky notes. Very dry, medium bodied with touch of tannins and salty character. This is a homage to Ribolla, the oldest variety in Brda. It is excellent now, but will be great in next decade until 2025.

100% Ribolla 

Late harvest, hand-picked grapes are destemmed by hand and placed in new oak barrels. Fermentation begins in the berries themselves, which gradually release into the wine. After 8 months of maturing, on the full moon, the wine is gravity racked into bottles without added sulphur, filtration or pressing. This is as close as it gets to the wine ancient man found in nature.

Notes of wood ageing are present, with a refined spicy woody note, hinting at incense and fine herbs. On the palate the wine is dry, elegant, slightly bitter and youthful. Fruity notes on the nose with plenty of character and a fine, long aftertaste. An extraordinary wine.

100% Pinot Grigio

Fermented on the skins for 10 days without pressing. Fermentation is completed in wooden barriques then aged 8 months in French oak before being bottled on the full moon without added sulphur, filtration or pressing. Elegant amber wine with light, fruity aromas.

Spicy woody note, hinting at incense and fine herbs.

100% Green Sauvignon 

Fermentation is completed in wooden barriques where wine matures on its own lees without decanting. Matured in Slovenian barriques for 1 year; 4 months in the bottle. 

Strong hints of tomato leaves, gooseberries, green pepper and dried herbs.

100% Malvasia

For the first couple of years - the Movia Turno line, which is a series of new and young vineyards from the premier Slovenian producer Movia was limited only to Cabernet Sauvignon and Merlot. 

This year they launched the first version of white grape - Malvasia. Given a bit of maceration, you will notice the beautiful amber colour. The acid is also higher than your typical Malvasia.  A complex wine and wonderful additional to the Movia lineup. 

100% Cabernet Sauvignon (25 yr old vines)

Fermented in tank for 3 to 4 weeks until the cap of grape skins sinks to the bottom of the tank clears the wine naturally. The wine is then switched to barriques, without decanting. Quiet fermentation is completed in barrique where wine matures on its own lees.

Opaque ruby, multi-layered on the nose, showing dark red and black fruit with fine oak and toast. Dry on the palate, with lots of ripe acidity and tannins forming a backbone for some serious cellaring.