Every cuvée worth knowing in Brda: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Brda. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
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Dry · Medium-bodied · High acidity · Refreshing
Movia's unmacerated Rebula: brilliant straw yellow with a gold cast, yellow orchard fruit on the nose, citrus and herbs on a mineral, medium bodied palate.
Pairs with: Grilled oily fish, Baked white fish, Salmon fillet with orange, fennel and toasted pine nuts
Dry · Full-bodied · Medium tannin · High acidity · Contemplative
Clear amber with a dense texture. Eight months on the skins give cooked apple, quince and candied citrus over a herbal close, with a light tannic grip holding the freshness in place.
Pairs with: Lamb crown roast in a herb crust, Pork knuckle or ribs, Angus sirloin with miso and lightly cooked vegetables
Dry · Full-bodied · Low tannin · Medium acidity · Savoury
Glowing copper Pinot Gris from six days of cold skin contact. Ripe stone fruit and ginger on the nose, almond and pastry on a full, warm palate balanced by salinity.
Pairs with: Soft fried crab, Salmon fillet, Creamy risotto with a thin slice of lardo
Dry · Full-bodied · Low tannin · Medium acidity · Elegant
Movia's top white blend, bright gold and dense, ripe orchard and tropical fruit over almond and butter, closing on rosemary and basil.
Pairs with: Fish with purees and creamy sauces, Roast pheasant with crisp skin, Vegan dishes built on umami
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Ruby with a translucent rim and dense legs. Dark cherry and plum wound through violet and rose, then smoke, cedar and leather over a velvety tannic grip.
Pairs with: Braised beef with a concentrated reduction, Game, Aged mountain cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Translucent ruby Merlot and Cabernet blend from the Turno plot at Ceglo. Ripe black fruit and sweet spice, velvety tannins that dry the mouth quickly, a chocolate hint at the close.
Pairs with: Juicy veal steak, Beef Wellington, Game stew
Dry · Full-bodied · High acidity · Festive · Refreshing
Crystalline golden yellow with a fine persistent bead. Ripe apple, mango and bergamot over bread crust and butter, completely dry, with a mineral signature running under the fruit.
Pairs with: Fish carpaccio, Seafood pasta, Salmon tartare with an Asian accent
Dry · Medium-bodied · High acidity · Festive · Romantic
Pale pink with a copper cast and a fine persistent bead. Red berries and blood orange over pastry and almond, completely dry, closing on wild strawberry.
Pairs with: Salmon tartare, Chickpea hummus, Ceviche, sashimi and nigiri
Sweet · Full-bodied · Medium tannin · Medium acidity · Contemplative
Ruby and dense, a sweet Merlot from overripe fruit. Concentrated berry and hibiscus aromatics, caramel and liquorice on the palate, with tannin keeping the sweetness in check.
Pairs with: Berry desserts, Cherry cake or strudel, Grilled prunes wrapped in prosciutto
Dry · Medium-bodied · High acidity · Refreshing
The estate's entry Rebula, pressed off the skins. Marjan Simcic describes elegance, freshness and a distinct mineral character drawn from the Brda opoka.
Pairs with: Brda prosciutto and fresh cheese, Grilled sea bream, Spring vegetable risotto
Dry · Medium-bodied · High acidity · Elegant · Refreshing
Brda Chardonnay in the domaine's Classic register: fresh, elegant and mineral rather than oak led, with orchard fruit and a saline close.
Pairs with: Roast chicken, Pasta with courgette and ricotta, Grilled scallops
Dry · Full-bodied · High acidity · Elegant · Contemplative
The Cru tier of the estate's Rebula: more vertical structure and complexity than the Classic, with ripe orchard fruit over a firm mineral spine.
Pairs with: Turbot with brown butter, Veal with seasonal mushrooms, Aged sheep cheese
Dry · Full-bodied · High acidity · Contemplative · Elegant
The estate's Grand Cru Rebula from the Medana Jama plot. Marjan Simcic bases the Opoka line on ten metre soil surveys of each site; the wine is vertical, saline and built to age.
Pairs with: Lobster with butter, Truffle risotto, Aged Parmigiano
Dry · Full-bodied · Firm tannin · High acidity · Bold
Merlot from the Trobno Cru in the Opoka line, which the estate built from soil surveys and microclimate studies made between 2003 and 2005. Dark fruited, firm and long lived.
Pairs with: Roast lamb, Venison with juniper, Aged mountain cheese
Dessert · Full-bodied · High acidity · Contemplative
The domaine's only sweet wine, from Rebula dried for seven months. Dried stone fruit and honey held upright by Rebula's acidity.
Pairs with: Almond and honey tart, Blue cheese, Aged hard cheese with walnuts
Dry · Medium-bodied · High acidity · Refreshing
Rebula in the Klasik register. Edi Simcic describes these as structured wines that still carry plenty of fruit and varietal character, made as everyday table wines rather than show pieces.
Pairs with: Brda prosciutto, Grilled white fish, Frtalja with spring herbs
Dry · Medium-bodied · High acidity · Elegant · Savoury
Wood raised Chardonnay in the Klasik line, structured but still fruit driven, with nut and orchard notes and a fresh close.
Pairs with: Roast poultry, Baked polenta with Brda prosciutto and cheese, Grilled king prawns
Dry · Medium-bodied · Medium acidity · Easygoing · Savoury
Pinot Gris in the estate's everyday tier: rounder than the Rebula, orchard fruited, with a dry almond finish.
Pairs with: Chicken risotto, Grilled trout, Soft cow's milk cheese
Dry · Full-bodied · High acidity · Contemplative · Elegant
The Fojana site bottled on its own. Edi Simcic treats the Single Vineyard wines as the most direct reading of a plot; this is the firmer, more mineral face of the estate's Rebula.
Pairs with: Turbot with brown butter, Truffle pasta, Aged sheep cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
The Kozana plot's Merlot, the red in Edi Simcic's Single Vineyard tier. Dark fruit and cocoa over a firm tannic frame.
Pairs with: Grilled beef, Game goulash, Aged mountain cheese
Dry · Medium-bodied · High acidity · Refreshing
Straw yellow, with the meadow flower and fig aromatics Scurek describes on its own tech sheet. Full flavoured for a steel raised Rebula, with a clean fresh close.
Pairs with: Aperitif on its own, Cold vegetable starters, Warm fish starters
Dry · Full-bodied · Medium acidity · Savoury · Easygoing
Golden yellow with green tints. Sauvignonasse from the Gredic site, full flavoured and warm, with a long close.
Pairs with: Fish dishes, Minestrone, Grilled vegetables and pasta
Dry · Full-bodied · Medium acidity · Savoury · Elegant
Straw yellow with gold tints. One of the two blends the family names as its own signature, oak raised but still fresh, and finishing long.
Pairs with: Spiced fish dishes, White meat, Young cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Fourteen days on the skins in a wooden tino and twenty months in cask. Straw yellow going gold, very ripe white fruit, faintly salty, with a very long close.
Pairs with: Spiced fish dishes, White meat, Aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Funky
Ten months on the skins with nothing added. Gold with straw tints, macerated grape and candied citrus aromatics, lightly tannic and long.
Pairs with: Shellfish, Truffles, Aged cheese
Dry · Full-bodied · Medium acidity · Contemplative · Elegant
A dry varietal Pikolit, gold with amber tints, raised two years in new acacia. Honeyed and warm on the nose but finished dry, with a creamy long close.
Pairs with: Aged cow's milk cheese, White meat in sweet sauces, Foie gras
Dry · Full-bodied · Medium tannin · High acidity · Rustic
Ruby with garnet tints. The red half of the Stara Brajda pair, with Refosk lending acidity to the Bordeaux varieties and eighteen days on the skins giving grip.
Pairs with: Game goulash, Beef steak, Grilled lamb
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Ruby with garnet tints. Three years in new oak on a Merlot led blend gives ripe red fruit, spice and tobacco with firm ripe tannins and a long elegant close.
Pairs with: Game, Beef fillet, Aged mountain cheese
Dry · Full-bodied · Medium tannin · High acidity · Funky
Thirty days on the skins in conical oak and two years in barrel. Amber and tannic, with dried stone fruit, orange peel and a saline close.
Pairs with: Brda prosciutto and aged cheese, Mushroom risotto, Roast pork
Dry · Full-bodied · Medium tannin · Medium acidity · Savoury
Copper toned Pinot Gris from fifteen days on the skins and two years in barrel. Nutty and dried fruited, with a firm textural grip.
Pairs with: Roast guinea fowl, Aged sheep cheese, Grilled vegetables with olive oil
Dry · Full-bodied · Firm tannin · High acidity · Funky
A year on the skins in buried qvevri, two years in barrel and five more in bottle before release. The house's defining wine: deeply tannic, oxidative and savoury.
Pairs with: Slow roast pork shoulder, Aged hard cheese, Spiced lamb with dried fruit
Dry · Full-bodied · Medium tannin · High acidity · Funky
The estate's five variety skin contact blend, thirty days on the skins and three years in barrel. Broad and honeyed with a tannic spine under it.
Pairs with: Veal with mushrooms, Aged cow's milk cheese, Truffle dishes
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Four years in French barrique on a single variety Merlot. Dark fruit gone savoury, with tobacco and cedar and firm resolved tannins.
Pairs with: Roast beef, Game stew, Aged mountain cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Seven years in French oak on a Bordeaux blend, harvested in the second half of October. Tertiary before release, with leather and graphite over resolved tannin.
Pairs with: Venison, Dry aged beef, Aged hard cheese
Dry · Medium-bodied · High acidity · Festive · Refreshing
Yellow green with golden hues. The estate's youngest sparkling, four years on the lees, with orchard fruit and gentle autolytic notes over a mineral finish. Residual sugar 3.5 g per litre.
Pairs with: Oysters, Fish or meat carpaccio, Baked fish
Dry · Medium-bodied · High acidity · Festive · Romantic
Pink with violet hues, led by Pinot Noir from a nearly thirty year old terraced vineyard. Red fruit and autolytic pastry notes over a fresh, balanced close. Residual sugar 5 g per litre.
Pairs with: Brda prosciutto and dried meats, Smoked salmon, Grilled chicken
Dry · Medium-bodied · High acidity · Elegant · Festive
Light gold with green hues. Five years on the lees, with honey and brioche over acacia and citrus and a mineral marl signature. Residual sugar 1 g per litre.
Pairs with: Lightly spiced fish dishes, Carpaccio, White meat
Dry · Full-bodied · High acidity · Elegant · Contemplative
Old gold with yellow green hues. Eight years on the lees on a vintage cuvee, full bodied and elegant, with gentle bubbles and a very long finish. Residual sugar 3.5 g per litre.
Pairs with: Tasting menu of classic and modern dishes, Lobster, Aged hard cheese
Dry · Full-bodied · High acidity · Elegant · Contemplative
Old gold with yellow hues, a special edition drawn from a perpetual reserve of nine vintages. Brut nature at one gram of residual sugar, intense and long on a mineral close.
Pairs with: Tasting menu of classic and modern dishes, Scallops, Aged hard cheese
Dry · Full-bodied · High acidity · Elegant · Savoury
Light yellow with golden hues. Medot's still Rebula, rich and harmonious, with the salinity and mineral cut the variety shows on Brda marl. Residual sugar 1 g per litre.
Pairs with: Truffle dishes, Freshwater and sea fish, Cheese
Dry · Full-bodied · High acidity · Refreshing
Light yellow with green hues. Medot ties the wine to the two halves of founder Zvonimir Simcic's career, the fresh wines he made at the Brda cellar and the older ones at the homestead. Residual sugar 0.5 g per litre.
Pairs with: Fish carpaccio, Mussels and oysters, Pasta with light sauces
Dry · Full-bodied · High acidity · Elegant · Contemplative
Yellow and crystalline after years of ageing, with a persistent creamy mousse from very fine bubbles. The house's long aged cuvee: mature, piquant and complex, extra brut so the sugar never masks the acidity.
Pairs with: Aged hard cheese, Lobster with butter, Roast guinea fowl
Dry · Medium-bodied · High acidity · Festive · Refreshing
Pale yellow with the faintest orange cast and an abundant, persistent mousse. The house calls this its direct, decisive bottle: brut at the low end of the band, so the ripe apple acidity stays in front.
Pairs with: Aperitif on its own, Fried anchovies, Brda prosciutto
Dry · Medium-bodied · High acidity · Festive · Romantic
Pronounced pink with a very persistent fine mousse. Pinot Noir gives width and texture rather than grip; Chardonnay carries the body, so the wine reads soft without losing its acidity.
Pairs with: Tuna tartare, Brda prosciutto with figs, Grilled prawns
Dry · Full-bodied · High acidity · Contemplative · Elegant
Deep yellow and glossy with a fine creamy mousse. With almost no dosage the acidity is exposed, Chardonnay giving body and Pinot Noir a velvet grip; the house calls it a stylistic speciality that sits close to a still wine.
Pairs with: Oysters, Sashimi, Aged hard cheese
Dry · Full-bodied · High acidity · Elegant · Festive
Golden with the depth Chardonnay gives, and a very persistent mousse. Varietal character dominates, and the long finish closes on minerality rather than fruit.
Pairs with: Scallops, Butter poached white fish, Soft washed rind cheese
Dry · Full-bodied · High acidity · Savoury · Contemplative
Dense colour with copper nuances from ripe Pinot Noir. Long lees ageing adds the meaty note the variety gives, and a faint tannic frame that the house links to its longevity.
Pairs with: Duck breast, Mushroom dishes, Aged cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Very dark and almost opaque ruby with carmine at the rim. Bjana's only still wine and its most serious bottling, silky and full with settled acidity under the tannin.
Pairs with: Dry aged beef, Venison with juniper, Aged hard cheese
Dry · Medium-bodied · High acidity · Refreshing
Marko Skocaj bottles his whites bone dry, under two grams of residual sugar, with no attempt at false weight. This is the Rebula in that style: taut, mineral and citrus driven.
Pairs with: Oysters, Grilled sea bass, Brda prosciutto
Dry · Medium-bodied · High acidity · Refreshing · Easygoing
Pinot Gris in Dolfo's bone dry house style, with orchard fruit and a saline close rather than the softness the variety often gets.
Pairs with: Grilled trout, Risotto with spring vegetables, Soft cheese
Dry · Medium-bodied · Medium acidity · Refreshing · Savoury
Malvazija made in the estate's stripped back style, floral on the nose and saline on the palate, with the bitter almond close the variety gives near the coast.
Pairs with: Mussels, Fried calamari, Olive oil dressed vegetables
Dry · Medium-bodied · High acidity · Festive · Refreshing
Dolfo's bottle fermented Chardonnay and Pinot Noir from selected Ceglo plots, made on indigenous yeast for the base wine and served by the estate at 4 degrees.
Pairs with: Oysters, Sushi and sashimi, Hard cheese with olive oil
Dry · Full-bodied · High acidity · Savoury · Refreshing
The family describe their wines as mineral and warm, rounded and strong, and place Rebula in the complex rather than the easy tier. Firm, saline and built on the Brda marl.
Pairs with: Grilled sea bream, Brda prosciutto, Vegetable risotto
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
The estate reserves the Brjac name for a mature, long raised Merlot released only in the strongest vintages. Full, warm and firmly structured.
Pairs with: Grilled beef, Game goulash, Aged mountain cheese
Dry · Full-bodied · Firm tannin · High acidity · Bold
The Augustus bottling is the estate's mature Cabernet Sauvignon, made only in the best years. Dark fruited and firmly built, with the warmth the family describe across their reds.
Pairs with: Roast lamb, Venison, Aged hard cheese
Dry · Medium-bodied · High acidity · Refreshing
Delicate lemon coloured, with a buttery note over yellow apple and a touch of dried herbs. Matjaz Cetrtic calls it an aperitif Rebula, and it is built that way: young, fresh and long.
Pairs with: Oysters, Sushi, Fish starters
Dry · Full-bodied · Medium acidity · Elegant · Savoury
Straw yellow with gold reflections. Fermented and raised a year in 500 litre casks on its fine lees, it is concentrated and mineral, closing on ripe fruit and basil.
Pairs with: Sea and freshwater fish, Local dried meats, Roast chicken with herbs
Dry · Full-bodied · Medium acidity · Savoury · Elegant
Old gold with copper reflections. A year on fine lees in oak gives caramel and butter over pear, and the estate flags the piquant salty aftertaste that defines it.
Pairs with: Pasta with rich sauces, Asian dishes, White meat
Dry · Full-bodied · Medium tannin · High acidity · Funky
Deep gold on the edge of orange, the estate's uncompromising natural bottling. A full year on the skins in cask gives dried fruit, spice and a firm textural grip.
Pairs with: Pork and veal, Aged cheese, Nothing at all
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Deep ruby, made only in the best years from a 90 percent Merlot blend at 15 percent alcohol. Concentrated plum and tobacco with firm tannins that the estate says give it its longevity.
Pairs with: Game, Red meat in any form, Mature cheese
Dry · Full-bodied · High acidity · Elegant · Savoury
Caroline Gilby MW, writing for the cellar, describes fruit from the best terraced sites fermented on the skins in large oak, giving a complex nose of toast, honey, candied peel and chamomile over a salty mineral base.
Pairs with: Grilled langoustine, Roast veal, Aged cheese
Dry · Full-bodied · High acidity · Elegant · Savoury
Caroline Gilby MW describes a lively gold wine with yellow plum, peach and toasted hazelnut over creamy vanilla from French oak fermentation and ageing, closing long and mineral.
Pairs with: Butter poached turbot, Roast poultry, Mushroom risotto
Dry · Medium-bodied · High acidity · Refreshing · Elegant
Caroline Gilby MW writes of a green gold wine shaped by the meeting of warm Mediterranean air and cool Alpine wind, dynamic and fresh with balanced acidity and a long fade.
Pairs with: Goat cheese, Asparagus with olive oil, Ceviche
Dry · Full-bodied · Medium tannin · Medium acidity · Bold
Caroline Gilby MW describes hand picked fruit from steep terraced sites giving a bright ruby wine with plum, blackberry and cocoa bean, velvety tannins and a long exit, drinkable now or held five to ten years.
Pairs with: Grilled beef, Pasta with meat ragu, Aged cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Funky
Klet Brda's skin contact blend, assembled by cellar winemaker Darinko Ribolica from three white varieties macerated separately. Richer, more structured and more tannic than the cellar's other whites.
Pairs with: Spiced chicken, Grilled vegetables with chilli, Aged cheese
Dry · Medium-bodied · High acidity · Festive · Elegant
The cellar's top sparkling, four years on the lees and disgorged by hand. Named champion at Vino Slovenija Gornja Radgona in 2025 and awarded a bronze medal at the Decanter World Wine Awards the same year.
Pairs with: Oysters, Fried seafood, Aged cheese
Dry · Medium-bodied · High acidity · Refreshing
Straw yellow with greenish tints. Clean and elegant on the nose, fresh and lively on the palate, with balanced acids, light mineral notes and a clean aftertaste. Served at 10 to 12 degrees.
Pairs with: Jota, Grilled asparagus with bacon, Soca trout
Dry · Medium-bodied · Medium acidity · Savoury · Easygoing
Medium gold yellow with straw tints. Intense and complex, with white flowers and apple giving way to wood and yeast notes; dry, fresh and harmonious with a long aftertaste. Served at 10 to 12 degrees.
Pairs with: Baked polenta with Brda prosciutto and cheese, Grilled turkey steak, Frtalja with prosciutto and fennel
Dry · Full-bodied · Medium tannin · Medium acidity · Easygoing
Deep crimson, with an intense fruit driven nose closing on gentle leather. Smooth and rounded on the palate with soft ripe tannins. The 2012 vintage took a gold medal at the Decanter World Wine Awards. Served at 14 to 18 degrees.
Pairs with: Potato gnocchi in game sauce, Roast lamb, Soft white rind cheese
Dry · Light-bodied · High acidity · Refreshing
Damjan Princic describes a light wine with lively acidity and gentle citrus, apple and white flower notes. Refreshing and strongly mineral, at 13 percent.
Pairs with: Mussels and clams, Grilled fish, Summer salads
Dry · Medium-bodied · Medium acidity · Easygoing · Refreshing
Fresh and aromatic with floral and fruit notes, and soft and balanced on the tongue in the producer's own description. The lowest alcohol white in the range at 12.5 percent.
Pairs with: Seafood, White meat, Mediterranean snacks
Dry · Full-bodied · Medium acidity · Bold · Savoury
The heavyweight of the Skrje whites at 15 percent, with ripe pear and melon over a light floral note, soft on the palate and very long.
Pairs with: Roast pork, Pasta in rich sauces, Mature cheese
Medium Sweet · Medium-bodied · High acidity · Fruity · Easygoing
Fragrant and inviting, with intense muscat, tropical fruit and flower aromatics. Sweet on the palate but kept fresh, at 11.5 percent.
Pairs with: Fruit desserts, Fruit pies, As an aperitif
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Red berry fruit with the herbal note Cabernet Franc gives, and tannins the producer describes as softer. Fresh and balanced at 13 percent.
Pairs with: Grilled chicken, Pasta with red sauce, Soft cheese
Dry · Medium-bodied · High acidity · Refreshing
Reja works with minimal intervention and no additives beyond a small amount of sulphur, so the wine reads as marl, terrace and vintage. Fresher and fruitier than the Gmajna bottlings, with deeper colour than the label suggests.
Pairs with: Grilled fish, Brda prosciutto, Vegetable antipasti
Dry · Full-bodied · Medium acidity · Savoury · Easygoing
Sauvignonasse pressed straight off the skins and given two years in tank, which Reja uses in place of oak to build texture. Fuller than the usual reading of the variety.
Pairs with: Baked fish, Clams, Mild cheese
Dry · Medium-bodied · Low tannin · High acidity · Funky
Reja's own note describes a luminous lemon colour with greenish reflections and a naturally unfiltered look, then citrus, herbs and a faint oriental spice over precise acidity and a supple medium frame.
Pairs with: Baked fish, Clams, Mild cheese
Dry · Full-bodied · Medium acidity · Savoury · Elegant
Four equal parts, three pressed straight and one macerated for six days before assembly. Three years of tank and bottle before release give a full, settled white.
Pairs with: Creamy vegetable risotto, Light pasta with clams, Seafood
Dry · Medium-bodied · High acidity · Refreshing
Medium intense golden yellow with a varietal nose of ripe yellow fruit, grapefruit and white blossom. The family describe a harmonious combination of ripe acidity, elegant body and rich minerality.
Pairs with: Starters, Grilled fish, Brda prosciutto
Dry · Medium-bodied · High acidity · Refreshing · Easygoing
Lively golden yellow with a pronounced varietal nose of lemon peel, ripe white fruit and meadow flowers. Elegant freshness and minerality with a clean finish.
Pairs with: Light starters, Vegetable minestrone, Grilled white fish
Dry · Full-bodied · Low tannin · Medium acidity · Funky
Bright intense golden yellow, with an intense fine nose of Mediterranean blossom, citrus and white fruit. Dry, soft and mineral, with an intense taste and a very persistent finish.
Pairs with: Roast veal, Mushroom dishes, Aged cheese
Dry · Full-bodied · Low tannin · Medium acidity · Funky
Golden yellow, varietally clean and intense on the nose with elderflower, dried spice, hay and white pepper. Dry, strong and very mineral, with a serious upright frame and a persistent close.
Pairs with: Roast poultry, Asparagus and spring vegetables, Aged goat cheese
Dry · Medium-bodied · High acidity · Refreshing
Medium gold yellow with a discreet nose of white blossom, citrus and almond. The family pre harvest the bunches destined for sparkling so only the best fruit stays on the vine for this bottling.
Pairs with: As an aperitif, Seafood, Brda home cooking
Dry · Full-bodied · Medium acidity · Savoury · Easygoing
Golden yellow from a deliberately late harvest, with a ripe nose of melon, banana and almond over hay and dried flowers. Elegant framed, with a pronounced mineral note.
Pairs with: Brda prosciutto, Langoustines, Grilled vegetables
Dry · Full-bodied · Medium acidity · Savoury · Elegant
Medium deep gold yellow. The cool microclimate of the narrow stream valley and the day to night temperature swing give a fruit, flower and herb bouquet, and the marl underneath gives the minerality.
Pairs with: Pasta or risotto with light sauces, Vegetable lasagne, Poultry
Dry · Medium-bodied · High acidity · Festive · Refreshing
Straw yellow with numerous fine persistent bubbles. Carga build the blanc de blancs on Beli Pinot, a champagne variety that rarely appears alone, and the result is fruity, fresh and light with a soft mineral edge.
Pairs with: Oysters, Sushi, As an aperitif
Dry · Medium-bodied · High acidity · Refreshing
Lemon yellow, with the herb, green pepper and elderflower bouquet the cellar attributes to Sauvignonasse grown on Brda flysch. Andrej Benedetic named the wine after the nickname his university friends gave him.
Pairs with: Minestrone, Grilled vegetables, Grilled chicken or fish
Dry · Full-bodied · High acidity · Savoury · Elegant
Intense yellow with green undertones. The cellar calls Chardonnay the pillar of its complex white blends and treats the varietal bottling the same way: rich, complex and slightly spicy, smooth and velvety on the palate.
Pairs with: Red and white meat with potatoes, Struklji and gnocchi, Duck or pheasant
Dry · Full-bodied · Medium acidity · Elegant · Contemplative
The cellar's oak raised top white, named after the Brgalotisce vineyard the family bought in 1923. Complex and rich, with mature fruit and dried herbs and a warm, mineral, harmonious palate carrying a hint of vanilla.
Pairs with: Lobster and langoustine, Pasta or gnocchi with meat sauce, Roast pork or pork shank
Peak wine-travel season in Brda is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Brda rewards trust.
