© Vina GrofPoljšakica
Poljšakica
A rare native Vipava grape from the Škol vineyard; lower in alcohol, with gentle acidity.
Wine details
- In the cellar
- Fresh line: hand-picked, chilled overnight, fermented in steel, aged on the lees until spring.
WINES — Storie di vino raccontate
Wines
Ines Markič's selection from the wineries she represents. Offer and availability on request.
Buying via Gourmet Selection · in preparation →
42 wines
© Vina Grof
© Vina GrofPinela
Pinela
A Vipava grape in a fresh, pure style.
Wine details
- In the cellar
- Fresh line: hand-picked, chilled overnight, fermented in steel, aged on the lees until spring.
© Vina GrofZelen
Zelen
A Vipava white grape, fresh line.
Wine details
- In the cellar
- Fresh line: hand-picked, chilled overnight, fermented in steel, aged on the lees until spring.
© Vina GrofRebula
Ribolla
Ribolla from the flysch terraces, fresh line.
Wine details
- In the cellar
- Fresh line: hand-picked, chilled overnight, fermented in steel, aged on the lees until spring.
© Vina GrofGrof White
A fresh-line white; called Grof Belo on the official site.
Wine details
- In the cellar
- Fresh line: hand-picked, chilled overnight, fermented in steel, aged on the lees until spring.
© Vina GrofRosé
A fresh-line rosé, kept away from oxygen for liveliness and fruit.
Wine details
- In the cellar
- Fresh line: hand-picked, chilled overnight, fermented in steel, aged on the lees until spring.
© Vina GrofGrof Rosso
The core-range red; called Grof Rdeče on the official site.
Wine details
- In the cellar
- 12–15 days' whole-berry maceration in concrete, 12 months in larger oak casks.
© Vina GrofPinela Cru
Pinela
Pinela's other face: from selected sites, oak-aged.
Wine details
- In the cellar
- Cru: spontaneous fermentation in French oak, 6 months on the lees, bottled in August of the following year.
© Vina GrofMalvazija Cru
Malvasia
A white Cru selection from Malvasia.
Wine details
- In the cellar
- Cru: spontaneous fermentation in French oak, 6 months on the lees, bottled in August of the following year.
© Vina GrofMerlot Cru
Merlot
A red Cru selection, aged in the old vaulted cellar.
Wine details
- In the cellar
- Cru: 15–20 days' maceration in 500 l casks, 18 months in French oak.
© Vina GrofBarbera Cru
Barbera
A red Cru selection from Barbera.
Wine details
- In the cellar
- Cru: 15–20 days' maceration in 500 l casks, 18 months in French oak.
© Vina GrofPinot Noir Cru Postojno
Pinot Noir
Pinot Noir bearing the name of the Postojno vineyard.
Wine details
- In the cellar
- Cru: 15–20 days' maceration in 500 l casks, 18 months in French oak.
© MoviaLunar Rebula 2021
100% Ribolla
Amber Ribolla with cooked apple, quince, apricot, honey and herbs. Full-bodied and mineral, with lively freshness and a gentle tannic grip.
Wine details
- In the cellar
- 8 months of skin maceration, then 8 months in 1,000-litre oval barrels. Bottled unfiltered with its sediment.
- At the table
- Herb-crusted lamb, pork shank or ribs, beef with miso.
© MoviaVeliko Rebula Vinia Java 2022
100% Ribolla
Wood-aged Ribolla from the Vinia Java range. The 2022 page provides tasting notes for 2021, so those notes are not attributed to 2022 here.
Wine details
- In the cellar
- 10 months in 500-litre wooden barrels.
- At the table
- Truffle fuži, teriyaki salmon, lobster or poultry.
© MoviaVeliko Rdeče 2018
Merlot · Cabernet Sauvignon · Pinot Noir
Ruby blend with cherry, blackberry, plum, cedar, leather and tobacco. A deep red for rich meat dishes.
Wine details
- In the cellar
- 4 weeks of maceration, years in 225-litre barrels and 6 months in stainless steel.
- At the table
- Complex meat dishes and venison.
© MoviaPuro 2020
100% Chardonnay
Bone-dry golden sparkling wine with fine bubbles. Apple, tropical fruit and bergamot meet bread crust and nuts; mineral and structured on the palate.
Wine details
- In the cellar
- 1 year in stainless steel, then at least 3.5 years in bottle before release.
- At the table
- Fish carpaccio, seafood pasta, salmon tartare.
© MoviaPuro Rosé 2019
100% Pinot Noir
Bone-dry copper-pink sparkling wine. Raspberry, currant, blood orange and pomegranate with bread-crust notes; fresh, mineral and elegant.
Wine details
- In the cellar
- 1 day of maceration, 1 year in stainless steel and at least 3.5 years in bottle.
- At the table
- Salmon tartare, ceviche, sushi or hummus.
Sivi Pinot Ambra 2023
100% Pinot Grigio
Pinot Grigio with short skin contact and wood ageing. The page's official tasting notes refer to 2022, not 2023.
Wine details
- In the cellar
- 6 days of low-temperature skin contact without fermentation, then 10 months in 500-litre wooden barrels.
- At the table
- Salmon, beef tartare, creamy risotto.
© MoviaTurno 2022
Merlot · Cabernet Sauvignon
Ruby blend with ripe dark fruit, spice, liquorice and cedar. Soft, fresh and mineral, with velvety tannins.
Wine details
- In the cellar
- 21 days of temperature-controlled maceration; 1.5 years in barriques and concrete eggs.
- At the table
- Veal steak, beef Wellington, game.
© MoviaEsenca Merlot 2018
100% Merlot
Sweet Merlot from overripe grapes. Concentrated berry, cherry, hibiscus, caramel and eucalyptus aromas; sweet, fresh and tannic.
Wine details
- In the cellar
- Nearly 3 years in 225-litre barrels before bottling.
- At the table
- Cherry strudel, chocolate with berries or prunes wrapped in prosciutto.
© MoviaVeliko Chardonnay Vinia Java 2022
100% Chardonnay
Wood-aged Chardonnay from the Vinia Java range. The official tasting notes are labelled for 2020, not the 2022 vintage shown here.
Wine details
- In the cellar
- 10 months in 500-litre wooden barrels.
- At the table
- Monkfish wrapped in prosciutto, crab, lobster, chicken or pheasant.
Ben Ryé
Zibibbo
Passito di Pantelleria DOC: a sweet wine from Zibibbo grown as low bush vines on Pantelleria's dry-stone terraces.
Official source · Donnafugata
© DonnafugataMille e una Notte
Nero d'Avola · Petit Verdot · Syrah
Sicilia DOC Rosso, a blend of Nero d'Avola, Petit Verdot and Syrah.
Official source · Donnafugata
© DonnafugataTancredi D&G
Tancredi in Dolce&Gabbana dress.
© DonnafugataSul Vulcano Rosso
Nerello Mascalese
A red from the volcanic slopes of Etna.
Official source · Donnafugata
© RadikonRibolla
Ribolla Gialla
The wine that began Radikon's turn to maceration in 1995. Blue line.
Wine details
- In the cellar
- 2–3 months on the skins, 3 years in cask, 1–2 years in bottle depending on the vintage.
© RadikonOslavje
Pinot Grigio · Sauvignon · Chardonnay
A blend first made in 1992. The producer's current wine page lists it as “O…….”.
Wine details
- In the cellar
- 2–3 months on the skins, 3 years in cask, 1–2 years in bottle depending on the vintage.
© RadikonJakot
A blue-line white, born in 2001 and described by Radikon as going “against the current”.
Wine details
- In the cellar
- 2–3 months on the skins, 3 years in cask, 1–2 years in bottle depending on the vintage.
© RadikonPignoli
Pignolo
A red from Pignolo; the first vines were planted between 1998 and 2000.
Wine details
- In the cellar
- 1 month on the skins, at least 5 years in used barriques, at least 6 years in bottle.
Slatnik
An S-line white with shorter maceration and a small addition of sulphur.
Wine details
- In the cellar
- 8–14 days on the skins, 1 year in cask, at least 4 months in bottle.
RS
The S-line red: first trialled in 2014, made every year since 2017.
Wine details
- In the cellar
- 8–14 days on the skins, 1 year in cask, at least 4 months in bottle.
© RadikonPOP Bianco
The POP white, with minimal maceration and very easy to drink.
Wine details
- In the cellar
- 2–4 days on the skins, 6–10 months in stainless steel, a few months in bottle.
© RadikonPOP Rosso
The POP red, with minimal maceration.
Wine details
- In the cellar
- 2–4 days on the skins, 6–10 months in stainless steel, a few months in bottle.
© Di SipioMontepulciano d'Abruzzo
The red the estate began with — first bottled in 2006.
© Di SipioPecorino
A white from Abruzzo's native Pecorino grape.
© Di SipioMetodo Classico Brut Rosé
80% Pinot Noir, 20% Chardonnay
Traditional-method rosé sparkling wine.
Official source · Di Sipio
© Vina KoglotGlerja Zero
Malvasia
A Malvasia sparkling wine from the glerja gravel soils.
Wine details
- In the cellar
- Traditional method, fully dry; 2023 vintage: 16+ months on the lees.
© Vina KoglotGlerja Rosé Zero
Pinot Noir
A rosé sparkling wine from Pinot Noir.
Wine details
- In the cellar
- Traditional method, fully dry; 2023 vintage: 16+ months on the lees.
© Vina KoglotMalvazija Glerja
Malvasia
Skin-contact Malvasia, grey label.
Wine details
- In the cellar
- 2024 vintage: two weeks on the skins, a year on the lees in acacia and partly barrique.
© Vina KoglotMarselan Glerja
Marselan
A Marselan red, grey label.
Wine details
- In the cellar
- 2024 vintage: 12 days' maceration, aged in acacia and 30% in barrique.
© Vina KoglotChardonnay
Chardonnay
A dry white from Chardonnay.
Official source · Koglot
© Vina KoglotPia Nura
A dry wine from the Koglot range; details on request.
Official source · Koglot