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.
Address: Šlovrenc 4, 5212 Dobrovo, Slovenia, Brda
Dobrovo estate built on Rebula alone, bottling traditional-method sparkling wines plus the still Rebula Journey and Rebula Golden Époque. Run today by Simon Simčič.
Tip: The house was the home of oenologist Zvonimir Simčič, long-time director of the Brda cooperative cellar and the man who pushed Rebula back into the region's plantings.
Ceglo estate farming 14 hectares and releasing about 55,000 bottles a year. Marko Skočaj took over in 1986 and put the Dolfo label, his grandfather's name, on the first bottles in 1989.
Tip: The cellar was built with its own tasting room, so visits happen where the wine is made rather than in a separate shop.
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.
The Dobrovo cooperative cellar, built in 1957 and owned outright by its members. It works 1,400 hectares of vineyard for 400 grower families and ships to 26 countries.
Tip: A self-guided tasting of 24 samples costs 20 euros and runs weekday afternoons at 13:00 or 14:30, with a guided cellar walk at 14:30.
Biljana house that makes only traditional-method sparkling wine, from Cuvée Prestige and Brut Zero through Blanc de Blancs and Blanc de Noirs to the long-aged Status.
Tip: Guided cellar visits with a tasting run on Saturdays at 11:00 and 15:00 and take in two cellars; weekday tastings need arranging first.
Neblo farm run by Franc and Borut Kocijančič on seven hectares at 75 to 160 metres, mostly terraced. Output is about 50,000 bottles from two red and six white varieties.
Tip: The Brjač vineyard is picked last, in the final days of October, and feeds the Merlot Brjač bottling.
