Šlovrenc estate where the whites take 7 to 60 days on skins and then two to three years in 225 litre French oak. The Amfora blends Rebula, Malvazija and Sauvignonasse.
Tip: Restaurant and rooms share the estate. Dinner runs Tuesday to Saturday from 18:30, with a Saturday lunch service, and booking is required.
Dining room at the Kabaj Morel farmstead in Šlovrenc, pouring the estate's amphora and barrel-aged whites with a short seasonal menu. Green Key certified since 2023.
Tip: Dinner Tuesday to Friday from 18:30 and Saturday lunch and dinner; closed Sunday and Monday, and booking is required.
Six double rooms on the Kabaj Morel estate at Šlovrenc, with the cellar, the dining room and the vineyards on the same property. Green Key certified since 2023.
Tip: Dinner is served Tuesday to Saturday only, so a Sunday or Monday arrival means eating elsewhere in Brda.
The one Brda address with a kitchen that runs to 22:00 five nights a week, serving the estate's amber wines with them. Rooms are on the same site.
The list: The estate's own skin-contact whites, from seven to sixty days on skins and then two to three years in 225 litre French oak, poured with the kitchen's tasting menu.
Tip: Booking is required for both the table and the tasting, and the estate keeps rooms so you do not have to drive the ridge roads afterwards.