Vinegars

Immersed in the heart of the Karst, our vinegars move between experimentation and tradition. We make them only from the finest late-harvest grapes, which we crush and place in wooden vats, where they wait for alcoholic fermentation to begin – with no added yeast. At the end of fermentation, we add a small amount of the vinegar “mother,” which triggers the transformation of wine into vinegar.

Alcoholic fermentation (the conversion of sugar into alcohol) and acetification (the conversion of alcohol into acetic acid) then take place over the course of a year in a mass that still contains grape skins and sediment (lees). Before the new harvest, we press the mass and fill wooden barrels with the soured juice, where the vinegar matures for three to four years. We do not add sulphur. The resulting vinegar is structured, mineral, noble, and complex, with only a minimal остатak alcohol. Its aroma and flavour are rounded, harmonious, and velvety, with a long finish.

We bottle the vinegar at the full moon and let it rest for at least another year before opening. You can taste vinegars made from Teran, Malvasia, apples, and pears. And for the creation of exceptional plates in our inn, we also produce, in extremely small quantities, balsamic vinegar from Teran and Malvasia, as well as a few special vinegars made from figs, quinces, raspberries, plums, American blueberries, and old strawberry varieties. You are warmly welcome.