Matured in stone and time.
We believe in the power of nature and tradition, which is why we produce traditional Karst specialties using the oldest methods – refined through centuries of testing and improvement. We hold on to a simple philosophy: only the very best ingredients can become a truly exceptional product – one defined not only by outstanding taste and texture, but also by the thousand-year story of our ancestors and the strength of Karst nature.
A visit to our cellar is not a tasting – it is a walk through time, flavours, and the people of the Karst.
In Miro’s cellar, the flavours of the Karst mature – from wine to vinegar.
Wines →
In 1984, Miro planted the first Teran vineyard in terra rossa soil from Karst sinkholes. At 250 metres above sea level, the vineyard is now home to 5,000 vines, and its north-west exposure provides just the right amount of sunlight.
Cured meats →
The foundation of outstanding cured meats is outstanding raw material – and choosing the right breed matters. Especially in the Karst, renowned for its exceptional air-cured products.
Cheeses →
Unspoilt Karst pastures, rich in diverse aromatic herbs, give cow’s, sheep’s, and goat’s milk a distinctive taste and aroma. This has undoubtedly contributed to the remarkable Karst cheesemaking tradition, where you will find some of the best cheeses far and wide.
Spirits →
For schnapps, you simply have to take your time. From pressed, healthy Teran grapes, we first prepare a mash using a traditional method with no added sugar, then let it “work” for a good six weeks. After six weeks, it is ready for slow distillation in copper stills.
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 undergo alcoholic fermentation with no added yeast.
All our products are made exclusively in an environmentally friendly, natural way. In the underground spaces of Špacapanova hiša, we have an ageing room for prosciutto and salami, an ageing room for cheeses in an old Karst cistern, a wine library, and a space for processing wine and spirits.
By respecting traditional methods, natural cycles, and using modern tools where they help, we bring our products to a delicious blend of tradition and modernity – to an experimental kind of perfection. That is why they are always something special.
The Špacapan family
