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.
Address: Plešivo 30, 5212 Dobrovo, Slovenia, Brda
Snežatno farm-stay with an organic cellar, a kitchen built on Brda dishes and eight guest rooms named after the grape varieties grown on the property.
Tip: Both the tasting and dinner need booking in advance, and vegetarian or vegan meals can be arranged the same way.
Barbana cellar of twenty years, fully organic, making spontaneous-ferment wines alongside its own cured meats and cheeses. Katja and Matjaž Kramar are both trained painters.
Tip: The artwork can be seen Friday from 16:00, Saturday from 12:00 and Sunday midday to 16:00, and groups over eight need to arrange a slot.
Kozana cellar with organic growing and two guest rooms, looking north across the hills from Gredič to Šmartno. Tastings run at five or ten wines with local snacks.
Tip: Only two double rooms, with a two-night minimum from May to September, so book well before harvest season.
Vipolže farm that dates its winegrowing to 1923, when Valentin Keber and Andrej Benedetič bought the Brgolišče plot. Ten hectares now sit across twelve separate sites.
Tip: Cherries and olive oil are sold alongside the wine, and the tasting hall looks straight out over the hills.
Biljana family cellar keeping whites in stainless steel and reds a year in wood, plus a traditional-method sparkling called Marcus made from Chardonnay.
Tip: The tasting room seats sixty indoors and thirty outside, and the cellar also runs a shop for buying by the bottle.
Former Thurn-Taxis farm at Pristavo, now the Erzetič family's, farming 15 hectares of terraced marl. The Donna Regina traditional-method sparkling has been made since 1994.
Tip: The estate dates its winegrowing to 1767 and leans on the local trio of Rebula, Sauvignonasse and Malvazija.
