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Martin Vajčner creates wines that emphasize the terroir and the origin of the grapes. In the cellar, he works with minimal intervention, letting nature determine the final taste of the wine. The wines are macerated for several hours to days on the skins together with the fringes. It uses wooden and acacia barrels, kvevri vessels and local ceramic amphorae. Wines mature for a long time on coarse or fine yeasts.