Medana estate running an inn and an organic cellar on the same site since 1918. The wines are long skin-contact whites, among them Ortodox, Quela and a bottling of the local Verduc.
Tip: The kitchen keeps unusual hours: open Monday and Saturday midday, closed Tuesday to Thursday, dinner Friday and Saturday.
Medana cellar that first bottled in 1989 and adopted the peacock label a year later. The range splits into Classic, Pavó, Artwork and Curioso lines across seven Classic wines.
Tip: The estate lists three Decanter World Wine Awards medals for its Chardonnay: silver for 2013 and 2011 and bronze for 2009.
Wine bar and kitchen on the road through Medana, pouring neighbouring Brda cellars by the glass with prosciutto, local cheese and a fish-leaning menu.
The list: By-the-glass list drawn from Brda growers, among them Bužinel, Dolfo, Šibav, Kristančič and Ščurek, served alongside a short kitchen menu
Pours: Rebula, Sauvignonasse, Merlot
Tip: Open Friday to Tuesday from midday to 23:00 and closed Wednesday and Thursday; the kitchen runs 12:00 to 14:30 and 19:00 to 21:30.
Family inn at the entrance to Medana, running since 1918 and listed in the MICHELIN Guide, serving regional dishes with the estate's own skin-contact whites.
Tip: Hours are unusual: Monday and Sunday midday to 16:00, Friday evening, Saturday both services, closed Tuesday to Thursday.
Restaurant at the Belica homestead above Medana, changing its menu weekly and pouring the estate's own bottles with house-cured Brda prosciutto.
Tip: The same family runs Hiša Marica in Šmartno, so a stay at one can be paired with dinner at the other.
Homestead above Medana with eight double rooms and two apartments for up to 28 guests, its own cellar, a summer pool and a restaurant working a weekly menu.
Tip: Breakfast is built from the house's own products, including the Brda prosciutto cured on site.
A wine room in Medana pouring the village and its neighbours by the glass, 45 seats inside and 20 out, with buzara-style mussels as the kitchen's signature.
The list: A wide by-the-glass selection from the Brda winemakers, with takeaway bottles, served alongside seasonal Mediterranean plates.
Tip: Medana is a five minute drive from Ceglo and Plešivo, which makes this the obvious evening stop after an afternoon of cellar visits.
A Medana homestead whose name dates to 1898, with a restaurant, its own cellar, a conference room and eight rustic rooms and two apartments on the property.
The list: Wines from the family's own Medana cellar poured with a menu that changes weekly, two set menus a day.
Tip: The prosciutto, salami and pancetta are cured under the same roof and are served at the family's other house inside the Šmartno walls.
Six hectares at 180 metres above Medana, farmed without artificial fertiliser, pesticide or herbicide, composted from the farm and treated with herb, plant and seaweed extracts, clays, silicates and whey.
Tip: Klinec describes working each vineyard as an ecosystem in step with cosmic cycles but names no certifying body, so this is biodynamic practice rather than a Demeter or Biodyvin certificate.
Hand-picked fruit, spontaneous ferment on native yeast for five to thirty days, two to three years on the lees in acacia, mulberry, wild cherry and oak, then bottled unfiltered.
Tip: Sulphur goes in only once, after the wines are racked off the lees into steel, and the dose is kept very low.
Klinec protects its wines with sulphur only once, after racking off the lees into steel, and bottles a few months later unfiltered and at a very low sulphur level.
Tip: Vineyard treatments run to herb, plant and seaweed extracts, acid clays, silicates, whey and limited copper sulphate and sulphur.