Renčel Boutique Wines
Tasting the enticing natural wines prepared by Joško Renčel in the village of Dutovlje is a memorable experience. He is convinced that, just like prosciutto, grapes also benefit from the drying process, which is why he picks his grapes one month later than other winemakers.
He is proud of his farm’s tradition which features a wall older than 400 years. He is lucky that his rows of grapevines are planted with a north–south orientation, thus receiving ideal sunlight. But in fact, his greatest achievement is a detour from the Karst tradition, exploring by planting other varieties and testing new procedures. When the vintage is great, he tries to reap all the benefits of nature by leaving the grapes on the vine for as long as possible. He only bottles good vintages and adjusts maceration to the grape variety. At Renčel's farm, you can taste premium orange wines, red wines, and sweet wines from dried grapes.
- Tasting of Karst wines
Includes: 4 samples of wine and a snack
Duration: 30 minutes
- Tasting of Karst wines with a guided tour
Includes: 4 samples of wine, a platter of cold meats, house specialty: e.g. oil, vinegar, honey, vegetables, bread or breadsticks and a guided tour of the wine cellar
Duration: 45 minutes
Gourmet tasting of Karst wines
A special feature of the tasting is the selection of high-quality and award-winning wines.
Includes: 3 samples of special, aged or award-winning wines, a platter of cold meats, house specialty: e.g. oil, vinegar, honey, vegetables, bread or breadsticks, a guided tour of the wine cellar
Duration: 60 minutes
Renčel Boutique Wines Gourmet products: Orange wines (Vitovska Grganja, Malvazija, Amfora)
- Monday (at 11.00, 15.00, 18.00)
- Tuesday (at 11.00, 15.00, 18.00)
- Wednesday (at 11.00, 15.00, 18.00)
- Thursday (at 11.00, 15.00, 18.00)
- Friday (at 11.00, 15.00, 18.00)
- Saturday (at 11.00, 15.00, 18.00)
- Sunday (at 11.00, 15.00, 18.00)
Contact persons: Joško Renčel
Telephone: 00 386 31 370 561
To register, first reserve your intended date and arrival time by telephone or e-mail at least 24h in advance.