Plešivo cellar the Ščurek family traces to 1823, with a tasting room hung as a picture gallery. The range runs from the Rebula-based Up to the Stara Brajda old-vineyard blends and a Pikolit.
Tip: The cellar opens Wednesday to Friday from 14:00 and Saturday from 10:00, and is closed Sunday to Tuesday.
Plešivo family farm working nine hectares on both sides of the border, with spontaneous ferments and macerations and a stated focus on Rebula, Sauvignonasse and Malvazija.
Tip: The tasting room seats twelve indoors and ten outside, so groups need to call ahead rather than turn up.
The Ščurek family pour in a room hung with the paintings commissioned for their labels, working through the Up, Stara Brajda and Pikolit bottlings alongside a cellar walk.
Tip: Open Wednesday to Friday from 14:00 and Saturday from 10:00, closed Sunday to Tuesday, so plan mid-week afternoons.
Small room at the Blažič farm on the border at Plešivo, pouring the spontaneously fermented and macerated whites built on Rebula, Sauvignonasse and Malvazija.
Tip: Twelve seats indoors and ten outside, so groups have to call ahead rather than turn up.
Restaurant run by Marko Pulec at Plešivo, serving its own Pulec wines with a menu built on wood-fired pizza, fresh pasta and cuts of beef.
Tip: Open 16:00 to 23:00 Monday to Thursday and from midday at weekends, with a terrace over the vineyards.
Fish restaurant on the terrace at Plešivo, pouring the family's own Bužinel wines and taking deliveries from the Adriatic twice a week.
Tip: The same family runs Tavarneta Bistro and rooms nearby, all under the Bužinel name.
Four double rooms on the Ščurek estate at Plešivo, sleeping eight in total, with a pool, sauna and jacuzzi and the working cellar on the same property.
Tip: Weekends carry a two-night minimum; midweek a single night is accepted.