The WineRi festival also included the association Jarbola, named after an autochthonous grape sort from Zvoneća, a mountainous area in the Rijeka’s hinterland. For centuries people cultivated this sort in “Zvonejske njivi”, a splendid example of rural architecture of stone dry walls, akin to the Bakar Prezidi.
Zvonejske njivi date somewhere between 15th and 17th centuries, and cover an area of 60 ha, on rather high 300 up to 450 metres above sea level. This height determines a distinctive acidity of local wine. Today only some 30 per cent of dry walls are cultivated, but nevertheless the locals are happy they are preserved as monument of culture since 1994.
Wine maker Franko Ružić and other Zvoneća enthusiasts (Alen Kinkela, Marin Ružić, Alen Ružić, Gordan Kinkela, Đani Sušanj, and Ervin Stanić) gathered together in 2003 and with help of Institute for agriculture and tourism in Poreč realised a project of protecting the autochthonic sort Jarbola. This authenticity was proved by chemical analysis.
Unprecedented love for culture and heritage drives this association to work hard and accomplish remarkable renewal of the Jarbola. In 2005 they harvested first vine in old dry walls and cared for it full five years to deliver first drops of real wine. Jarbola is not an easy sort. The grape skin is thin, the bunch thick, and this makes it vulnerable to sickness.
Once accomplished, Jarbola gives full quality and freshness, with aromatic potentials, and various possibilities to explore blending it with local food. It has light yellow colour with green nuances, fruity bouquet with some blossoms and very strong aroma of green apple. Today only family homestead Ružić bottles this wine in a unique Kvarner product – Jarbola Ružić.
Zvoneća 17, Jurdani, 51211 Matulji
+385 91 509 7932
Photos by: OPG Ružić
For the first time town of Rijeka hosted an international wine event in its historic Governer’s Palace. An enjoyable event gathered over 70 wine makers on February 22 and 23 to somewhat uncharted territory of wine exploration in the third Croatian largest city and the country’s major sea port.
B2B meetings, lectures, workshops, and not to forget the WTF – Wine Tasting Fest, of course – party in the “Bačva” club and Wine&Coffee Bar “Kod Zajca” adorned the oeno-gastro event with participation of Par Business School, several Croatian counties and cities, tourist organisations and high-level officials.
The grand palace of Rijeka’s history was too small for such a big number of exhibitors and guests looking to try some new stuff and recollect the old wine love. Our own grand tour of the palace began in the atrium, where some of the most famous Croatian wine makers were present. As it was expected in the end of Carnival season, the wine makers and their friends were greeted by the bell ringers.
The entry point occupied Curo distribution, the Jarbola Association with a specific wine story of authentic Zvoneće wine, and Krk’s favourite Ivan Katunar whose žlahtina and chardonnay are nationally famous. Going clockwise, Katunar’s neighbour in clifftop town of Vrbnik is Gospoja wine hotel, a boutique hotel of local traditional architecture and indeed an enjoyable place to spend your wine holiday. Local Rijeka’s pride is LikeRi, a liqueur home of lemon and mint, and aronia liqueur, but special varieties include the white wine Žlahtina’s liqueur and especially interesting cannabis brandy MamyJuana.
This local introduction to the Kvarner wines included also other members of Žlahtina Association, named after famed golden island Krk and Vinodol Wine, which include prize winning Pavlomir Winery (where old traditions of wine growing have been renewed), Šipun Winery, House of Wine Ivan Katunar, Agricultural Association Vrbnik, and Nada Winery (that includes beautiful restaurant), all based in Vrbnik, centre of wine production on largest Croatian Adriatic island. Next to the littoral, the home county also proudly presented excellent and unique story of Vid Arbanas from Gorski Kotar, with his splendid brandies made from handpicked herbs and roots.
Slavonia was overwhelmingly presented at this fair. Slavonia has excellent conditions for winegrowing and winemaking. In the past, the wines of Slavonia were often found on the tables of emperors and noblemen and it is this tradition that the present Slavonian vineyards derive from: Srijem, Baranja and Đakovo in the east and Kutjevo in the west of Slavonia.
The atrium featured excellent Slavonian wineries, Galić from Velika (with standard but top wines from this terroir); Belje wines which proudly presented its “Danube Prince” Graševina that is awarded with numerous praises; and Pinkert from the Baranja’s Kneževi Vinogradi, more than a century old vineyard where Frankovka, Cabernet Sauvignon, and Graševina give the best from the land bounded by two rivers, Drava and Danube. Here is also Trs Winery from Ilok, the easternmost Croatian town, which is an agricultural community that produces “eight jewels of the Srijem terroir” (Graševina, Rhein Riesling, Chardonnay, Traminer, Frankovka, Cabernet Franc, Cabernet Sauvignon, and Franka). The same wine area is home to the Krešić Winery from Šarengrad near Vukovar.
Buhač from Ilok further accentuated the red wines of Slavonia, while Krauthaker, Perak, Mitrović, and Tandara present the legendary wine territory of Kutjevo, wine growing area known from Roman times to the Templar Knights, monastic orders, right to the present day, giving an enduring name of Vallis Auera – the Golden Valley. Iuris Winery from Dalj is yet another example of ever greater tradition of Slavonian wines. This tradition is well known in the Feravino, which inherits two hundred years of tradition of wine making in Ferinčanci region. Wines from Erdut is another Slavonian brand, especially considering the white wines. Vitis Josipović is a great choice for anyone into the sparkling wines.
From Pleternica arrives Vina Markota, a rather unknown winery but with a very nice story of wine-and-rose, which the family cultivates together while offering classic Slavonian white and red wines. Also from Baranja one should try Kusić, Szabo, and Dobrovac wines. Ever growing demand is for the Slavonian red wines, which have great possibilities, such as the line of red wines from Papak Winery. This trend notwithstanding, white wines still make majority of Slavonian offer, such as the beautiful wines from Agricultural Association Orahovica which also grows hazelnuts and freshwater fish. Many Slavonian family homesteads now combine wine growing with additional agricultural business; one of these is Glavaš from Bizovac which also makes excellent semi-hard cow cheese.
Second most presented Croatian region was Istria. Wine has become a must in Istria. Naturally, times have changed, and recently, wine is not so important for the economic prosperity of this region; however, it strongly accounts for the development of a unique Istrian identity.
Noble presenters of Istrian heritage included north-western Istrian wine celebrities such as Prelac from Momjan, Savudrija’s Degrassi, Umag’s Monte Rosso, Buje’s Franković and Kabola; and Moreno Ivančić from Novigrad. This Istrian area is among the most developed wine area in Croatia. Malvasia, Teran, and Muscat grow beautifully here, and wine makers care for the heritage of local viticulture.
Poreč terroir was presented by Banko Winery, which also produces olive oil, while other Central Istrian Wineries were presented by family Deklić which will in 2020 celebrate a centenary of its existence; Legovina from Kaštelir with its beautiful Malvasias; Poletti, where six generations care for the viticulture; Vicinim, where you can also try donkey milk and meat; and sparkling wine producer Peršurić Misal from Višnjan; Pilato and Franc Arman from Vižinada. From Gračišće arrives a newbie Domaine Koquelicot, which produces French style burgundy wines, in a unique and still untested mix of Istria and France.
Medea was a wine emissary from Southern Istria, delivering its “passionate wines”, while from Eastern Istria comes Licul Romeo. A very special Istrian representative is Buzet’s Aura, the house of exclusive Istrian brandies.
Other regions were rather scarcly presented. From Dalmatia came only Skaramuča from Pelješac, giving a pleasure of tasting famous Dingač, while Kopjar from Budinšćina extinguished Zagorje eco-wine with Sauvignon Blanc, Rhein Riesling, and Pinot Noir. Kos-Jurišić winery from Donja Zelina presented the Zelina terroir near Zagreb.
As Slavonia was in the centre of interest on this festival, it is only natural to learn more about palates going along rich red wines and gentle whites of this historical Croatian region.
We await for this noble wine gathering to become a tradition in the European Culture Capital 2020, in the Port of Diversity.
Who is not in favour of chocolate? How about wine? In Brtonigla, a gastronomy paradise near Umag in Northwest Istria, you can easily pair both. For already five years, Tourist Board of Brtonigla prepares Choco&Wine Fest, a unique gastronomy festival in Croatia. New trends in chocolate world and local sweet delicacies have been presented together with wine champions of this Istrian municipality.
Same weekend hosted Seventh Brtonigla Adventure Trek, which gathered some 300 trekkers from several countries. Three trails, of various length and intensity, led many to appreciate the beautiful nature of this part of Istria. All of them could later come to the Brtonigla’s main square in the chocolate tent.
Sweet sense of chocolate tears the air inside, where many chocolate masters showed their expertise. Especially interesting program of cake decoration by Dragica Lukin from Vila Soši in Umag was indeed a delight. Dragica and her son Igor Lukin showed how the chocolate is rightly tempered and decorated. Vila Soši is somewhat a legendary sweet centre of Umag, dedicated to the preservation of traditional sweets and heritage of Croatian delicacies.
Choco art & show of Italian sculptor Stefano Comelli featured the chocolate jewellery, especially chocolate rings, favourite among kids and adults. As the carnival season is high, Vili Radonić from Pula made chocolate masks.
Wine was in no shortage either. Sunny weather gathered also many wine enthusiasts who indulged in wine tastings of renown Brtonigla wine makers Novacco, Veralda, and Ravalico. Istrian Malvasia and Muscat are among the best wine sorts coming from these wine cellars and go excellent with various chocolates.
The tent in Brtonigla was too small for all the guests arriving to this first gastronomy festival in the year in Istria.
Photos by: Elvis Horozović
Sremič is a hill overlooking Krško. Its green slopes are dotted with vineyards and cellars. In 1874 the family Attems, owners of Brežice Castle, built a large wooden wine press, later declared a cultural monument and probably the biggest press in Slovenia. Some hundred years afterwards a guesthouse emerged around that press and because of the three lights on the terrace, which are seen all the way to Krško, the place was called “Tri Lučke”.
The wine press remains as vital part of this restaurant today and is a testimony to the past times. From 1985 Tri Lučke gained a good reputation among locals for homemade aNd delicious food and in 2016 Igor and Andreja Zorko reopened the establishment bringing it to exquisite place of fine dining. Guests can also rest in apartments, have a wedding or a business meeting, or just enjoy the wine cellar featuring best Slovenian and international wines.
The interior of the place is minimalist and bright, with spectacular views of Sava River and Krško. It is here where owners welcomed us most dearly, with a light lemon tea to warm up before venturing off to the wine cellar for some sparkling wine tastings and innovative meaty snacks.
But the real festival for palate was at the table, just across the big wine press. The chef Dejan Mastnak and his team did excellent job to provide us with a feeling of Tri Lučke cuisine. A refreshing appetizer of red trout fillet, with potato sauce, trout caviar, and parsley oil gives delicate and rich flavours to begin with. Parsley oil is indeed a surprise, and everything goes well with Green Sylvaner 2015 of Rudi Kos from Sremič wine hills. This hard making wine sort is dry and neutral, with beautiful colour and enhances the experience of this meal.
The soup was another pleasant surprise. We got on our plates bits of fresh beef tongue, lightly fried, pieces of apple and small onions before this mix is splashed with parsley root soup cooked in a bit of milk. This mild soup also gives freshness because of the apple and all the ingredients are easily recognisable, which is a sign of very good quality.
Main course consisted of Krško-polje pork belly cooked in vacuum for 18 hours on 74 degrees, together with vegetables. Side dish is bean puree, served in a frankinja-and-pork sauce. Fatty climax of our meal is another praise of this local pork sort and a dedication to the preservation of it for next generations. It blends great with Jernej Žaren Modra Frankovka 2011, champion wine of Dolenjska region in 2015. With high sugars, this natural wine is two years barrique and is pleasant companion to heavy meals.
Our dessert is all about apples! Apple soup, apple sorbet, apple pie, with chutney aside; a rewarding and refreshing end of the gastronomy journey. Another pleasure of it is Janez Živič Laški Riesling 2009, superior quality wine (Prädikatwein) with beautiful gold colour. It surprises with its mild taste of honey and blends just right with the dessert.
Tri Lučke indeed serves as the best culinary achievement of Krško, when fine and slow dining is in demand. The historical background of it and heritage of the wine press that once pressed 30 to 50 hectolitres of must are excellent incentives to a very dedicated team.
Cviček and Modra Frankinja are proudly presented all over the Posavje region, but the wine cellar of Lojze Kerin is indeed something very special. In spring 2015 he opened the House of Frankinja (Hiša Frankinje) in their vineyard in village Straža pri Krškem. Our tour of this wine cellar was welcomed by Mr Lojze, his wife, and four his daughters. All of them cherish the place where in 1981 Kerin family planted their first Frankinja – the same year when Lojze is born!
Next to the wine cellar itself is a brick-vaulted tasting place that hides spectacular sweet wines. Besides local sorts of žametna črnina, modra frankinja, laški rizling and kraljevina, Kerin family highlights the Maria Rosa sparkling wine, but even more excellent white Frankovka, which gives almost Muscat-like aromas. Keros is another pride of Kerin winery, very tasteful wine liqueur that resembles famous Porto.
Mr Lojze even gave us a taste of his vignac, 56 per cent alcohol strong brandy that matures in wooden barrel since 2003 and still is not ready for bottling. Few drops of vignac on tongue is enough to appreciate the strength but also lovely taste of this drink.
A very special product is the First Lady Frankinja, a label dedicated to Melanija Trump, whose native region is very close.
Wine Cellar Kerin
Straža pri Krškem 2, 8270 Krško
+386 7 492 07 62
When you come to Krško, be sure to visits its surroundings. The countryside of Posavje region is the land of pristine flavours, traditional food, and excellent wines. These delights locals call the “River of Flavours” and indeed it is. You will first receive a warm greeting and an amazing hospitality, just as we experienced it in the restaurant Ribnik near Brestanica.
Typical local dishes in Posavje include flat cake with overheated cream (puhla s pregreto smetano), flat cake with cottage cheese (cop na lop), buckwheat cake (bizeljski ajdov kolač), cottage cheese dumplings (pečeni sirovi štruklji), carrot soup (korejevc), Krško-polje pig delicacies, colt, fish… everything cooked with fresh, authentic and local ingredients. Local action group Posavje is very active in raising the value of local products and services, establishing locally based sustainable food supply, and overall development of rural regions.
One such product is Krško-polje pig (krškopoljski prašič), the only autochthonic Slovenian pig sort. It is historically raised in the Dolenjska region, which abounds with valleys, already in 1850ies. This black-and-white pig gives particularly soft and delicious ham and praised lard. Especially pleasing are dried meat products, which go well with cviček.
In place of Raka, the Tourist Association Lovrenc Raka began a project “Best from Raka”, an innovative conception of presenting the autochthon onion sort (čebula, raška č’bula). They try to promote this piece of local agricultural heritage further in local and national restaurants and inns, as unavoidable part of the Slovenian culinary offer.
Raka was once famous for red onion, grown in hard but fertile ground. Almost every household had onions to sell, and the seed was carefully preserved. Raška č’bula was once staple food, used every day in local homes. It is powerful antiseptic which protects from illness and strengthens immunity. It is eaten raw, with sausages, ham, or just with bread. Local folk medicine also used this onion to cure. Today, probably the most famous čebula grower was Mr Učnik, grandfather of Melanija Trump who was born in nearby Sevnica!
We learn more about raška č’bula in the Cvičkov hram wine house. This is the centre point of Raka events. Day of St. Lawrence is onion and wine day, and traditional fire-fighter party is being held. People also walk through the Čebula path from Raka to Krakovski gozd and Kostanjevica. We try the specific čebula onion soup with bits of bread soaked in it (čebulova juha). Quite simple and different from the famous French onion soup, it replenishes body and soul. No wonder, as it was usually served after the Sunday church mass. This onion blends well with marinated trout, with mushrooms and salad, as basis for onion jam together with pork roast, or as an onion pie.
Čebula also goes well with cviček, wine classified with recognised traditional name. It has quite unique blend of various reds (modra frankinja, žametna črtnina – 70 per cent) and white varieties (kraljevina, laški rizling, rumeni plavec, zeleni silvanec – 30 per cent). It is a dry wine with low alcohol, up to maximum 10 per cent, and somewhat higher acidity. Cviček enchants with its light red colour and ruby casts; Slovenes are particularly proud of it. It has fresh fruity aromas, with an emphasis on raspberry and cherry. Our hosts claim it also has healing properties!
Cviček is known in this region since 1500’s and mentioned even in the great Slovenian historian Valvasor’s work as Marwein, a jolly wine of Dolenjska. Today, some 20 million litres of cviček is produced in Dolenjska region, and cviček wine maker association numbers more than 200 people. In Raka they gather in Cvičkov hram (the embassy of cviček), which has educative and pleasurable parts. In the basement is a wine cellar that can accommodate up to 70 guests. We enjoyed it with opnion soup and homemade sausages and bacon, while listening to gorgeous Lovrenci male a cappela band. The upper floor is made of oak logs and is a modern version of the 18th century house (gorniki).
Another famous wine of Posavje region is Modra Frankinja (Blue Franconian). It is one of the most favourite red sorts in continental parts of ex-Austro-Hungarian Empire. In Slovenia, Posavje and Podravje (regions characterised by the Sava and Drava rivers) offer a particularly good terroir for this wine. It contains lots of antioxidants, making it perfect wine for meaty and fatty meals, full of cholesterols. Modra frankinja is also part of cviček.
A special treat is to book your accommodation in a vineyard cottage (zidanice). It is a unique trademark of Posavje, where lots of vineyard cottages, wineries, and wine cellars make a heaven for wine tourists. Most wine cottages are not at all small or excessively rustic – they are now real villas in the rural surroundings of Posavje wine hills.
Perched on sixty metres rock above Sava River and village of Brestanica, the Rajhenburg Castle stands as a spectacular historical attraction of Krško. It is also the first medieval castle mentioned in Slovenian texts from 895. The original castle was demolished and later rebuild by Bishop Konrad of Salzburg in early 12th century. Among many owners of this castle, the Trappist monks stand out. They lived here from 1881 until 1941, and gave a specific gastronomic heritage to this castle.
The fort has thick walls and entrance leads to a cobbled square surrounded by white walls of this beautiful castle. The nobility ruled this estate until 1881 when Trappists bought the castle and made a strict monastery. German occupation in 1941 moved the monks out and used the premises for Slovenian refugees. After Second World War, the communist government nationalised Rajhenburg and transformed it into a female political prison. Only in 2004 did Krško Municipality gain the ownership of Rajhenburg and started its renaissance to the present state.
We first got warm with tea and excellent pastry inside the castle cafe, before embarking on a quick one-hour tour of the castle led by knowledgeable Mrs Helena Rožman. Within an hour we were astonished by the development of castle’s architecture, beginning in Romanesque period and travelling through Gothic and Renaissance features until the present day.
Castle is known for its not yet fully explored Romanesque chapel from 12th century and Renaissance chapel from 16th century. Exquisite Renaissance frescos still exist in one room, making Rajhenburg one of the most important Middle Age castle architecture in Slovenia. The scenic position and exemplary interior make the castle ideal for weddings, celebrations, concerts, and cultural events.
The museum inside the castle features the destiny of Slovene deportees and the time when various correctional institutions operated in the castle. Visitors can also see the castle furniture from the collection of the National Museum of Slovenia. Postcards show Brestanica from the end of the 19th century and motifs from the social life in this small and picturesque village that hosts one of the biggest churches in Slovenia, the Basilica of the Mary of Lourdes. The castle also includes exhibited medals from the Olympic games and world championships won by Primož Kozmus, the most famous athlete from Brestanica.
In the home of Silent Monks
The main attraction is, of course, the Trappists. The Order of Cistercians of the Strict Observance (O.C.S.O.) is a Roman Catholic religious order of cloistered contemplative monasticrs who follow the Rule of St. Benedict. They are branch of the Order of Cistercians and one of the strictest orders in Catholicism. “Silent monks”, as they are sometimes called, came to Rajhenburg from Trappist monastery of Dumb near Lyon and dedicated it to the Mary the Rescuer.
At first only French monks were present, but over time Slovenian brothers entered the monastery. In Rajhenburg they worked for 17 hours a day, of which six hours they spent in prayer and meditation. They were strictly forbidden to talk or even communicate with the body language. Those who have taken the vows were no longer allowed eating meat, fish, and eggs, and they only made Trappist cheese. It was possible to eat this cheese at non-fasting days, making it the only food of animal origin on the monastery’s dining table.
Extensive farmlands in the area were the basis of Trappists’ survival. The monks were breeding cows, horses, pigs, and chickens, whose meat they sold. They cultivated the land, had vineyards and orchards. In 1929 Trappists bought the first tractor in Posavje region and they planted first vine in Sremič, now known as top wine area. In 1896 monks also built first hydroelectric power plant in the area.
One heritage that lasts is chocolate. The Trappists were first producers of chocolate and liqueurs in Slovenia. They imported the necessary machinery from France in 1896, and used the hydro energy of Brestanica brook to produce first chocolate dragees. The Viennese Imperial Court was especially pleased of its quality, so they bought regularly chocolate bars from the monastery. In fact, Emperor and King Franz Joseph gave the honorary title of Imperial, which soon became their brand name. The Imperial chocolate was sold all over Europe. They also produced Cocoa, Trapistin and the Grand liqueur, three kinds of liqueurs, of which some became basis for modern day chocolate wine.
We tried the famous chocolates and chocolate wine in Rajhenburg itself, presented by Lojze Kunej. The family tradition of wine making in Kunej family goes back to the end of the 19th century. In 2013, the production of vines and wine is joined by production of chocolate.
The Kunej family partnered with the City museum of Krško and Rajhenburg Castle in the project entitled “The influence of Trappist order on the Posavje countryside, acronym Trapistin” and began producing chocolate products inspired by the Trappist heritage. The chocolate products are produced in the House of Mozer in the direct vicinity of the renovated Rajhenburg Castle.
Kunej’s major product, Chocolat Impérial, is a new beverage based on dark red wine from unique grape variety selection, which can be combined with its gentle tannin with dark chocolate. This is a harmonious fusion, which takes us into the world of sensual pleasure and comfort. It can be enjoyed by itself as an aperitif or with selected snacks or deserts, dark chocolate, truffles, forest berries, nuts, berries and selected gourmet food. The wine is not as sweet as one might expect, mostly because of the high-quality Ecuadorian 76 per cent dark chocolate used to produce it. The wine itself is cuvee of dornfelder, acolon, cabernet cubin, and cabernet dorsa.
But real treat is a newly made wine with white chocolate, Chocolat Imperial Blanc. This unique dessert wine is based on chardonnay, sauvignon, and Laški Riesling, with addition of aromatic white chocolate. The complex aroma gives the feelings and tastes of white chocolate, sherry, vanilla, coffee. Indeed, it is a perfect, romantic, pleasurable dessert drink that goes well with soft and mild chocolates.
The best chocolates for these wines can also be found at Kunej’s manufactory. These are again based on Trappists’ tradition, and you can choose from handmade chocolate candies, chocolate bars, and chocolate round bars. The most difficult part is to try all combinations with a drop of excellent wine.
HOUSE OF VINES, WINE AND CHOCOLATE KUNEJ
Kunej Ales s.p.
Cesta prvih borcev 40
8280 Brestanica, Slovenia
Phone: 00386 (0)7 49 73 330
GSM: 00386 (0)31 337 526
Fax: 00386 (0) 599 54 671
The Broz family is world famous, but besides Marshall Tito and his family, there are other Brozs who care for viticulture and tourism in Zagorje. One such family runs Broz vinery and an inn in centre of Klanjec, in a same house where famous Croatian linguist Ivo Broz was born. What is indeed very special is that Broz family has eco-production of wine on southern slopes of Cesargrad hill.
Thus, Broz’s graševina has a distinctive aroma of apples, without sulphur, and is kept in inox barrels with cooling on ideal temperature of 7-8 degrees. The estate itself has a klet (traditional Zagorje wooden house in the vineyards) where guests can taste the wine, but also visit the animal realm with deer, horses, goats, and ducks. There are also guest rooms where you can sleep over.
We were greeted in the Klanjec inn by Mrs Broz who told us more about the wine sorts under Cesargrad, including the famous sokol wine. The inn is made in local style and is for sure a very good place for brunches (gablec). But the guests can also enjoy much more elaborate traditional meals at Broz’s.
Apart from žganci (polenta), štrukli, cottage cheese with sour cream (and with local addition of sugar to it), duck with mlinci, veal baked under the lid, and roasted pork are favourite delights. Duck (raca) was always more accessible than turkey in Zagorje, although the later is more famous. But the locals even prefer duck more, as the turkey is dry. In Broz vineyard you can even try duck roasted on spit, assured delicacy for eyes and for palate!
Photos by: Andrea Seifert, www.mint-media.hr and Family Broz
Not so long ago, it was thought that Zagorje cannot produce high quality wines. Wine estate Sever in Klanjec is one of many opposing evidences. Situated on the southern slopes of Cesargrad Hill, Sever family cares for viticulture since 1989 and today they produce some 60 thousand litres of wine per annum.
In Sever winery you will find Pinot Grigio, Rhine Riesling, Graševina (Welschriesling), Muscat, Traminer, Sauvignon and Chardonnay of white wines, and Frankovka (Blaufränkisch), Merlot, and Portugizac (Blauer Portugieser) of red ones. Sever’s wines are awarded in Zagorje and beyond with golden prizes for several years now, especially for its Muscat Yellow and Sokol.
The family is especially known for cultivating authentic sokol wine sort. This is an old sort brought back from the old times. Because of its hard skin, it is favourite grape to eat. The wine has scent of Traminer, but without very intensive aromas. It is great addition to mild cheese, corn bread, and pumpkin seed oil. Apparently, sokol was served in Erdödy’s castle in Klanjec, and its cultivation was given to the Fransiscan order in Klanjec. Franciscan monks used the terroir of Broz’s hill (Brozov breg), which boasts with splendid views of Klanjec, Sutla valley, and Klanjec vineyards.
You can try Sokol, which is limited quantity wine, in the Sever tasting room and wine cellar. Tastings are often done on top of vineyard, in an old-fashioned Zagorje klijet (wooden wine house). With great drop of wine and degustation of authentic Zagorje meals, guests can enjoy the Zagorje hospitality and spectacular views.
Kumrovečka 4, 49290 Klanjec
Filip – 098 778 508, Zvonko – 098 315 182, Jakov – 098 696 636
Tel. – 049 550 180, Fax. – 049 502 147
e-mail – firstname.lastname@example.org
fb page – vinarija TRS sever
Photos by Vinarija Sever