Nothing is added to the Reja wines except a small dose of sulphite, which puts the Kozana cellar at the low-intervention end of the Brda spectrum.
Tip: Kontrabant lists the cellar among the DOK Brda houses, which is the easiest weekend to taste the Classic and Gmajna ranges side by side.
Address: Kozana 90, 5212 Dobrovo, Slovenia, Brda
A Kozana family cellar of three generations and more than a hundred years, certified as an organic farm since 2019 and running two guest rooms alongside the tastings.
Tip: Tastings are five or ten wines with local snacks. Two rooms only, with a two-night minimum from May to September.
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.
Thirty hectares at Ceglo, twenty-five of them vines planted along the border strip where Brda meets Collio, organic certified and held by the Kristančič family since 1820.
Tip: The wines ferment without added yeast and are bottled unfiltered, so expect sediment in the older bottles.
A Kozana family cellar of three generations and more than a hundred years, certified as an organic farm since 2019 and running two guest rooms alongside the tastings.
Tip: Tastings are five or ten wines with local snacks. Two rooms only, with a two-night minimum from May to September.
Twenty years of fully organic farming at Barbana by Katja and Matjaž Kramar, both trained painters, with spontaneous ferments and their own cured meat and cheese made on the property.
Tip: Visiting hours follow the gallery rather than the cellar: Friday from 16:00, Saturday from 12:00, Sunday midday to 16:00.
A Snežatno farm-stay with an organic cellar, a kitchen built on Brda dishes and eight guest rooms each named after a grape variety grown on the property.
Tip: Tasting and dinner both need booking in advance, and vegetarian or vegan meals can be arranged the same way.
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.
