Company
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Since 1998, qualified oenologist Igor has transformed the property. He started with the land today, Branko has more than six hectares under almost exclusively whiteskinned varieties - and then concentrated on the winery itself and the hospitality facilities. Fermentation and maturation cellars were given a complete makeover. Modern winemaking equipment was brought in to ensure that grapes and bunches are treated with due respect.
1998
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When vinification is over and the wine has been bottled, the bottles are stored in temperature-controlled cellars set sufficiently below ground to ensure the wine’s harmonious evolution in the medium to long term