Story
Four generations, one cellar.
The estate did not appear overnight. It grew slowly, row by row, like the vines on Breg.
1962

1962: The first three rows
Our grandfather plants three rows of Rebula on Breg and writes above the cellar door: “In the cellar, time runs slower.” He sells the wine to neighbours in demijohns.
1987

1987: The first bottle
Our father renovates the cellar, buys the first oak casks and bottles the wine under the family name for the first time.
2009

2009: The first Cuvée Leto
The vineyards move to organic farming. An exceptional vintage gives the first Cuvée Leto — a wine we bottle only in the best years.
2024

2024: A table for guests
The old vineyard cottage becomes a tasting room with one long table. The fourth generation pours the first glass.
How we work
Three rules from the cellar
- I
Less, but better
We leave half the bunches on the vine. Fewer bottles, more concentrated taste.
- II
Site before variety
Every wine carries the name of the site it comes from. The variety is its second name.
- III
Time is an ingredient
We bottle no wine before it is ready — even if that means a year's delay.