Špacapan house - Miro's cellar
In Miro’s cellar all products are made strictly in an environmentally-friendly and organic way. In the underground spaces of Špacapan House, we have a prosciutto and salami curing room, a cheese ripening space in an old Karst štirna well, a wine shop, and a space for making wine and spirits.
With a considered mix of traditional processing methods, natural cycles and modern tools, our products become a delicious blend of tradition and modernity, an experimental perfection. Which is why the end result is always exceptional.